Close

Xiao Pang Bao Zi Wang - Char Siu Pe Tean - Lu Ru (Jin Se Man Xiang Yin Dian)

小吃快餐 · ⭐ 3.7

No. 101, East Side, Building 6, Jinse Manxianglin, Courtyard 6, Sanyang Middle Road

Dishes

• 

  Braised Pork Tripe

  Lu Zhuo Di is a dish made primarily from pig intestines, lungs, and stomach, cleaned and blanched before being slowly simmered in a special seasoned broth. The broth is made by simmering various spices and seasonings to infuse the ingredients with rich flavor.
• 

  Little胖 Pork Bun

  Xiaopang pork bao is a dumpling made by wrapping a filling of minced pork in a fermented wheat flour dough. The pork filling typically includes scallions, ginger, soy sauce, and cooking wine, which are mixed thoroughly before being encased in the dough and steamed.
• 

  Youtiao

  Youtiao 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.
• 

  Stir-fried Liver

  Stir-fried liver is a traditional snack made primarily from pig liver, intestines, and starch thickening. The pig liver is sliced, the intestines are cut into segments, and both are quickly stir-fried with various spices and seasonings. Finally, starch is used to thicken the sauce, resulting in a rich, flavorful dish with a satisfying texture.
• 

  Beef and Onion Dumplings

  Beef and onion dumplings made with flour wrappers, filled with a mixture of minced beef and chopped onions seasoned and blended evenly, then steamed.
• 

  Pork and Scallion Dumplings

  Pork and scallion buns are a classic Chinese pastry made primarily with pork and scallions. The pork is minced and mixed with seasonings, while the scallions are finely chopped and added to the pork filling. After the dough has fermented, it is shaped into buns and steamed, resulting in a delicious and nutritious dish.
• 

  Pork and Water Chestnut Dumplings

  Pork and shepherd's purse dumplings use lean pork and fresh shepherd's purse. The pork is minced, mixed with chopped shepherd's purse and seasonings to form the filling. The dough is fermented, rolled into wrappers, filled, pleated, and steamed.
• 

  Vegetable Mixed Dumplings

  Vegetable dumplings made with flour dough and filled with a mix of chopped vegetables such as carrots, mushrooms, cabbage, wood ear fungus, and bean sprouts, seasoned and steamed.
• 

  Fennel Egg Dumplings

  Fennel egg buns are made with flour as the wrapper, and the filling is primarily composed of fresh fennel and eggs. The fennel is finely chopped and mixed with beaten eggs, then seasoned with appropriate seasonings and stirred evenly before being wrapped in the dough, sealed by pinching, and steamed.
• 

  Bone Broth Dumplings with Large Filling

  Bone broth dumplings feature a rich soup base made from pork or chicken bones, with thin wrappers and generous fillings of pork, shrimp, scallions, and ginger. Handcrafted and boiled to perfection, they offer a delicious, flavorful experience.

Reviews