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Xiao Pang Baozhuang Wang (Ding'an Lu Store)

小吃快餐 · ⭐ 4.5

Ding'an Road No. 12

Dishes

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  Braised Pork with Burnt Cake

  Stewed pork intestine and lung with fried bread is a traditional Beijing snack made by slow-cooking ingredients like pork intestines, lungs, and tofu skin. The fried bread, a baked dough饼, is added separately to absorb the rich broth.
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  Braised Dish Base

  Stewed vegetable base is a dish primarily made with various vegetables as main ingredients. The preparation method mainly involves first stewing vegetables such as tofu, seaweed, and lotus root slices, then slowly cooking them with a specially prepared stewing sauce until the ingredients fully absorb the broth, resulting in a rich and flavorful taste.
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  Large-Filled Dumplings

  Dumplings with large fillings are a traditional Chinese snack made by wrapping pork, shrimp, or vegetables in thin dough and boiling until they float.
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  Xiaoge Millet Porridge

  Xiaoge millet porridge is made primarily from millet, soaked and then cooked with water. Wash the millet, add to a pot with适量 water, and simmer over medium-low heat until soft and thick. Add a little rock sugar or salt for flavor, or include辅料 like red dates or yam as needed.
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  Little Fat Baozi

  Xiaopang Baozi is a Chinese pastry made with flour as the wrapper and primarily filled with pork and scallions, hand-formed and steamed. The bun skin is soft and fluffy, while the filling is fresh and aromatic, offering a rich and satisfying taste.
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  Little Fat Beef Buns

  Xiaopang beef bao is a steamed bun filled with minced beef, typically using flank or leg meat seasoned with scallions, ginger, soy sauce, and cooking wine, mixed with starch for texture, then wrapped in fermented dough and steamed.
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  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.
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  Zhajiangmian

  Zhajiangmian is a traditional Chinese noodle dish made of noodles and a specially prepared fried sauce. After boiling, the noodles are drained and mixed with stir-fried minced meat and yellow bean sauce, thoroughly blended so that each strand of noodle is evenly coated with rich, savory sauce.
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  Pork Dumplings

  Pork dumplings are made with flour wrappers and a pork filling. Ground pork is mixed with seasonings, wrapped in fermented dough, sealed, and steamed.
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  Fennel Egg Dumplings

  Fennel egg dumplings are a type of dough dish made primarily from fennel and eggs. Fennel is chopped and mixed with beaten eggs, along with appropriate seasonings, to create a filling that is wrapped in dough wrappers and then steamed or pan-fried.
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  Leek Vegetarian Dumplings

  Vegetarian chives dumplings made with flour wrappers and a filling of fresh chives, tofu, mushrooms, and other plant-based ingredients, steamed by hand. No animal products used, offering a fragrant and layered taste.
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  Bone Broth Dumplings

  Bone broth dumplings are a traditional Chinese snack featuring a rich soup base made from slow-simmered pork bones, paired with delicate dumplings filled with tender meat. The thin wrappers and generous filling melt into the hearty broth for a comforting, satisfying taste.

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