Yang's Porridge and Baozi King (6th Branch)
小吃快餐 · ⭐ 3.4
200 meters south of Junping Avenue

Dishes
Jiuyang Pure Flavor Soy MilkYi Yang醇味豆浆 is a plant-based drink made primarily from soybeans, processed through soaking, grinding, filtering, and boiling. Water is added during production to ensure a smooth and delicate texture.
Scallion Pork BunA steamed bun filled with seasoned pork and fresh scallions, a classic Chinese delicacy.
YoutiaoYoutiao is a long, cylindrical fried dough food made primarily from flour. After fermentation, it is quickly cooked in hot oil, causing it to expand rapidly. It has a golden color and a crispy texture.
Soup DumplingShaomai is a traditional Chinese dim sum made with flour wrappers filled with pork, shrimp, or vegetables, steamed to perfection. It features thin skins and generous fillings, shaped like flower buds, typically served steamed in bamboo baskets.
Tea EggTea eggs are a traditional Chinese snack made primarily from eggs and tea. The preparation involves boiling the eggs until fully cooked, then gently cracking the shells before simmering them together with tea, spices, and seasonings. This allows the tea's aroma to penetrate the egg, creating a unique flavor.
Vegetable Leaf PorridgeA mild porridge made by boiling fresh vegetable leaves with rice, known for its soft texture and nutritional value.
Red Bean BunA red bean bun is a steamed dough food with wheat flour as the skin and red bean paste as the filling. The fermented dough is rolled into small rounds, filled with red bean paste, sealed into a ball, and then steamed until cooked.
Mushroom DumplingA traditional Chinese dumpling filled with fresh mushrooms and steamed in a dough wrapper, offering a savory and aromatic taste.
Fresh EggFresh eggs, made from fresh eggs as the main ingredient without adding any seasonings, cooked simply by methods such as boiling, steaming, or frying to preserve the original flavor of the eggs.
Black Rice PorridgeBlack rice porridge is a type of porridge made primarily from black rice. To prepare it, soak the black rice and then slowly cook it with water until the rice is soft and the porridge thick. The porridge has a deep color and a fragrant, sticky texture.