Hongmao Jiaozi (Shanggdi Sanjie Street Store)
小吃快餐 · ⭐ 4.1
Ground Floor, Building A, Jiahua Building, Shangdi 3rd Street, Shangdi Subdistrict
Dishes
Three-Sauce Fresh Shrimp DumplingsThree-sauce fresh shrimp dumplings are made with fresh shrimp as the main ingredient, paired with dumpling wrappers crafted from premium flour. The filling also includes scallions and ginger to enhance the umami flavor. Its unique feature lies in the use of three distinct sauces—soy sauce, vinegar, and sesame paste—that add rich and layered textures to the dumplings.
什锦全素馅水饺什锦全素馅水饺是一款以多种新鲜蔬菜和豆制品为馅料的传统中式面点。主要食材包括香菇、木耳、胡萝卜、白菜、豆腐干和粉丝，所有食材切碎后调味拌匀。饺子皮薄而筋道，内馅饱满，口感层次丰富，既有蔬菜的清脆爽口，又有豆制品的软嫩鲜香。味道以咸鲜为主，辅以香菇和木耳的天然鲜味，清淡不油腻，适合各类人群食用。
Eight Banner EggplantEight Banner Eggplant is a dish made primarily with eggplant, deep-fried until golden and crispy, then seasoned with a specially prepared sauce. The eggplant is cut into strips, coated in a batter, and fried in oil until crispy on the outside and tender on the inside, before being drizzled with the sauce.
Pork and Napa Cabbage Pan-Fried DumplingsPork and cabbage potstickers are made with pork and cabbage as the main ingredients. The pork is minced and mixed with finely chopped cabbage, then seasoned and blended into a filling. The filling is wrapped into dumpling wrappers to form the dumpling shape. Finally, oil is added to a flat pan, the dumplings are arranged neatly, and they are fried until the bottoms turn golden brown. Water is then added, the pan is covered, and the dumplings are steamed until fully cooked.
Pork and Napa Cabbage FillingPork and cabbage filling is a classic stuffing made primarily from fresh pork and cabbage. The pork is minced, the cabbage is chopped, and both are mixed together with appropriate seasonings to create a flavorful blend. This filling is commonly used for making Chinese dumplings and buns.
Vegetarian Three FreshVegetarian Three Fresh is a dish primarily made with seasonal vegetables, featuring tender asparagus, crisp black fungus, and nutritious carrots. The preparation is simple: clean the ingredients, cut them into bite-sized pieces, then lightly stir-fry to preserve their natural freshness and nutrients.
Mutton and Scallion DumplingsMutton and scallion dumplings are a classic Chinese dish featuring tender lamb and fresh scallions wrapped in dough and boiled until fluffy.
Fennel DumplingsFennel dumplings are made primarily with fennel and pork. The fennel is finely chopped and mixed with seasonings and pork filling, then wrapped in dumpling wrappers. After boiling, they are served. The wrappers are thin and filled generously, with the fennel releasing a refreshing aroma.
Tomato and Egg DumplingsTomato and egg dumplings are made using tomatoes and eggs as the main ingredients. The stir-fried tomato and egg mixture is used as the filling, wrapped in dumpling wrappers to form dumplings. After boiling, the dumpling skins become soft and chewy, while the filling is fresh and flavorful, blending the sweet and sour taste of tomatoes with the savory aroma of eggs.
Sour Spicy Taro NoodlesSour and spicy fern root noodles are a dish made primarily from fern root noodles, seasoned with vinegar, chili oil, Sichuan pepper, and other condiments. First, the fern root noodles are boiled in water until cooked, then mixed evenly with a prepared sour and spicy sauce.
Leek and EggLeek and egg is a home-style dish primarily made with leeks and eggs. The preparation is simple: wash and chop the leeks, and beat the eggs separately. Heat oil in a pan, first stir-fry the eggs until set, then add the leeks and stir-fry together. Season with an appropriate amount of salt and cook until the leeks are just tender. Serve hot.
Leek and Egg DumplingsScallion egg dumplings are a classic Chinese noodle dish, primarily made with scallions and eggs. The preparation involves chopping the scallions, mixing them with cooked eggs, adding seasonings, and blending well to form the filling. Then, dough wrappers are rolled out, filled with the scallion-egg mixture, and finally boiled or steamed until cooked through.