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Nong Tang Xiao Long Bao (Wu Qing Wei Ni Du Store)

小吃快餐 · ⭐ 4.3

Unit H1-115A, Building 9, Yi'an Plaza, Weinidu

Dishes

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  传统鲜肉小笼包

  传统鲜肉小笼包以面粉制成薄皮，包裹剁碎的猪肉馅料，加入葱姜水、酱油等调味，蒸制而成。外皮柔软有弹性，内馅多汁鲜美。
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  Original Duck Blood and Noodle Soup

  Original duck blood and vermicelli soup features duck blood and vermicelli, with duck intestines and gizzards, simmered in rich broth. Served with chopped green onions and cilantro, the light and fresh broth offers a smooth, tender texture.
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  Curry Pork Cutlet Rice

  Curry pork cutlet rice is a dish primarily made with pork cutlets and curry. The pork cutlets are marinated and then fried until golden and crispy, then served with a rich curry sauce and cooked together with rice.
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  Noodle Alley Greens

  Street alley bok choy is a home-style stir-fry using fresh baby bok choy. After blanching, it's stir-fried with garlic, ginger, salt, and a touch of chicken essence to retain its crisp texture.
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  Hometown-style Braised Pork Belly

  Made with pork belly, blanched to remove odor, then simmered with rock sugar, light soy sauce, dark soy sauce, cooking wine, star anise, cinnamon, and bay leaves until tender and glossy red.
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  Noodle with Scallion Oil

  Noodle alley scallion oil noodles are made with thin noodles, scallion oil, soy sauce, and a touch of sugar. Scallion segments are fried in hot oil until golden, then mixed with soy sauce and sugar to create the dressing, which is tossed with boiled noodles.
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  Boiled lettuce

  Steamed lettuce is a refreshing vegetable dish. The main ingredient is fresh lettuce, cooked using a simple steaming method that preserves its original flavor and nutritional value. The dish has a bright green color and a crisp texture.
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  相思红豆粥

  相思红豆粥以红豆和大米为主要食材，将红豆提前浸泡后与大米一同煮制而成。制作时先将红豆煮至软烂，再加入洗净的大米继续熬煮，直至粥体浓稠，口感细腻。可加入适量冰糖或白糖调味。
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  Rice Field Crab Roe Steamed Bun

  Rice field crab filling xiaolongbao made with fresh crab meat and roe, mixed with minced pork, scallion, and ginger, wrapped in thin dough and steamed. Delicate skin, juicy filling, rich crab aroma.
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  Shrimp Roe Yangchun Noodles

  Shrimp roe yangchun noodles are made with fine noodles, mixed with shrimp roe, scallions, and lard. After cooking, the noodles are drained, then combined with shrimp roe, scallions, a small amount of lard, and either hot broth poured over or eaten directly as a拌 dish.
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  蟹粉蒸蛋

  蟹粉蒸蛋是一道以鸡蛋和蟹粉为主要食材的蒸制菜品。鸡蛋打散后加入适量水或高汤，搅拌均匀后过滤去除气泡，倒入容器中，再铺上蟹粉，放入蒸锅中隔水蒸熟。成品口感细腻滑嫩，蟹粉的鲜香融入蛋液之中。
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  Crab Meat Tofu Stew

  Crab-filling tofu stew is made with soft tofu and crab meat (crab roe and flesh). Tofu cubes are cooked with crab filling in a clay pot with broth or water, allowing the tofu to absorb the rich crab flavor. A slice of ginger is added to remove fishy odor, then thickened with a slurry for a smooth, creamy sauce.
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  Crab Roe Tofu Pot

  Crab roe tofu stew is made with soft tofu and crab roe or crab fat, simmered in broth or water. Tofu cubes are cooked with crab roe over low heat to absorb its rich flavor. A slice of ginger may be added to remove fishy smell, and some recipes use a little starch to thicken the sauce.
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  Horse Chestnut Pork Dumplings

  Horse hoof pork steamed buns are small dumplings made with minced pork and chopped water chestnuts mixed into the filling, wrapped in thin dough and steamed. The dough is kneaded, rolled out, filled, pleated, and then steamed in a bamboo steamer.

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