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Shanghai Steamed Buns (Changgang Branch)

小吃快餐 · ⭐ 3.6

No. 13, 1st Floor, Building E, Huaxing Market, Changgang Xin Village Street

Dishes

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  Dry-Loaded Guilin Rice Noodles

  A Guangxi specialty dish featuring smooth rice noodles tossed with seasoned meat, pickled vegetables, and peanuts in a savory sauce—no broth needed.
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  Pork Rib Hot Dry Noodles

  Pork Rib Hot Dry Noodles combine tender pork ribs with a savory sauce over hot dry noodles, topped with sesame paste, green onions, and chili oil for a rich, satisfying meal.
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  Souped Leek and Pork Dumplings

  Souped Leek and Pork Dumplings are made with fresh leek and pork filling, steamed or boiled until tender, offering a savory and aromatic taste.
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  Corn and Pork Dumplings

  Corn and pork dumplings are made primarily with pork and fresh corn. The pork is minced into a filling, mixed with chopped corn kernels, and seasoned with appropriate spices to create the filling. The dumpling wrappers are then filled with this mixture and boiled until cooked through, ready to be enjoyed.
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  Pork Bone Soup with Guilin Rice Noodles

  A traditional Guilin dish featuring tender pork and rice noodles in a savory broth, often garnished with herbs.
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  Braised Pork Rib Noodles

  Red-braised spare rib noodles is a Chinese noodle dish made with pork ribs and noodles. The ribs are first blanched to remove any odor, then simmered with soy sauce, sugar, cooking wine, and other seasonings until tender and flavorful. Finally, the cooked ribs and their broth are poured over boiled noodles.
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  Braised Beef Noodles

  Stewed beef noodle soup features tender beef and soft rice noodles as its main ingredients, simmered in a rich stew to infuse the beef with savory flavor and allow the noodles to absorb the hearty broth. Accompanied by适量 vegetables and seasonings, it presents a dish that is a feast for the eyes, nose, and palate.
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  Steamed Pork Dumplings

  Fresh meat xiaolongbao is made with pork filling wrapped in thin dough and steamed. The pork filling is tender and juicy, while the dough is soft and translucent. After steaming, the flavors of the filling and dough blend together, resulting in a rich broth.
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  Fresh Meat Pan-Fried Buns

  Fresh meat potstickers are Chinese dumplings made with flour wrappers filled with pork, cooked by pan-frying. The dough is rolled into rounds, filled, sealed, then fried in a pan with a little oil and water—first seared, then steamed to achieve a crispy bottom and soft top.
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  Egg Pan-Fried Dumplings

  Egg pan-fried buns are a snack made primarily from eggs and flour. The dough wraps around a savory egg filling, then is pan-fried until the outer skin turns golden and crispy, while the inside remains soft and fragrant.

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