Qiaoxi媳妇 Dumplings & Private Kitchen (Fangshan Branch)
小吃快餐 · ⭐ 3.6
200 meters east of Xiangyang Primary School, No. 1, Yingfeng Fifth Lane, Yingfeng Subdistrict
Dishes
Beef and Potato Rice BowlPotato and beef rice bowl is a home-style dish made with potatoes, beef, and rice. The method involves stewing soft potatoes and tender beef together, seasoning them, and then pouring the mixture over steaming hot rice.
Napa Cabbage Dumplings with NoodlesBok choy dumplings made with shredded bok choy and flour, filled with a mixture of chopped cabbage and dough bits, then boiled or steamed.
Dry-Fried Green BeansDry-fried green beans is a home-style dish primarily made with green beans. Through high-heat quick stir-frying, the beans achieve a dry and fragrant texture while maintaining their fresh green color. Garlic and chili are added during stir-frying to enhance the flavor.
Signature DumplingsSignature dumplings made with flour wrappers filled with seasoned pork and cabbage, hand-folded and cooked by boiling or steaming.
Fragrant DumplingsA type of dumpling filled with pork and shrimp, made with flour dough, hand-rolled and boiled. Seasoned with scallions, ginger, and sesame oil for rich aroma.
Radish Noodle DumplingsBai Luobo noodle dumplings made by mixing diced radish with flour to form dough, then filled with seasoned meat (optional) and boiled until they float.
Garlic Chives and Egg DumplingsGarlic chives and egg dumplings feature minced garlic chives mixed with beaten eggs, seasoned and wrapped in dough. Simple to make, highlighting the natural flavors of the ingredients.
Fresh Pork and Bok Choy DumplingsFresh meat and bok choy dumplings made with minced pork and chopped bok choy, seasoned and mixed together. Dough is made from flour and water, filled, sealed, and boiled to serve.
Fresh Pork and Sauerkraut DumplingsFresh meat and sauerkraut dumplings feature pork as the main filling, combined with sauerkraut, seasoned and wrapped in dough, then boiled or steamed.
Fresh Pollock DumplingsFresh mackerel dumplings use boneless mackerel minced and mixed with scallions, ginger, salt, and egg white, then wrapped in dough and boiled. The process emphasizes tender fish texture and smooth filling.