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Yi Pin Xian Dumpling House (Ruifu Store)

小吃快餐 · ⭐ 3.7

No. 6 Tanggu East Street

Dishes

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  Three Full Peanut Soup Dumplings

  Sanquan peanut glutinous rice balls are a traditional dessert made with glutinous rice flour dough filled with roasted peanut pieces, sugar, and a touch of sesame. The dough is mixed with water, shaped into balls around the filling, and boiled until they float.
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  Shanxi Vinegar

  Shanxi vinegar is a traditional fermented vinegar made primarily from sorghum, barley, and peas, processed through steaming, saccharification, fermentation, smoking, and aging. Natural fermentation and long-term storage give it a brown-red color and rich aroma.
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  Pork and Radish Dumplings

  Pork and white radish dumplings are made primarily with pork and white radish. The pork is minced into a filling, while the white radish is finely chopped and squeezed to remove excess moisture. It is then mixed with the pork, seasoned, and wrapped in dumpling wrappers before being boiled until cooked through.
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  Old Ice Pop

  A traditional Chinese dessert made from glutinous rice flour, red bean paste, and syrup, steamed and chilled for a soft, sweet treat.
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  Shrimp and Pork Dumplings

  Shrimp and pork dumplings made with fresh shrimp and minced pork, seasoned and wrapped in dough, then boiled or steamed. Seasoned with scallions, ginger, salt, and soy sauce.
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  Crispy Fish

  Crunchy fish is a traditional dish made primarily from fish meat, prepared through marinating and frying. The fish meat is first seasoned with spices to absorb flavor, then coated with a batter or breadcrumbs before being deep-fried until golden and crispy.
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  Leek and Egg Dumplings

  Leek and egg dumplings are a classic Chinese dumpling. The main ingredients include fresh leeks and eggs, which are mixed together to form the filling and then wrapped in dumpling wrappers. Steaming makes the dumpling skins soft while keeping the filling flavorful and fresh.
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  Cucumber Steamed Cake

  A refreshing Chinese cold dish made by steaming cucumber slices mixed with glutinous rice flour, resulting in a soft and slightly chewy texture.

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