Hand Pushed Dumplings (Nanchan Temple Store)
小吃快餐 · ⭐ 3.6
No. 101 Nan Chang Street (340 meters on foot from Exit 8 of Nanchan Temple Metro Station)
Dishes
Braised Egg NoodlesNoodles with braised eggs are made primarily from noodles and braised eggs, which are marinated in a special sauce to create a rich flavor. After cooking the noodles, they are placed in a bowl along with sliced braised eggs, then topped with the special braising sauce and garnished with chopped scallions.
XiaolongbaoXiaolongbao is a small soup dumpling filled with pork, known for its thin skin and tender filling with a delicious flavor. The preparation involves making the filling by mincing pork and seasoning it, then preparing dough, rolling out wrappers, stuffing them with the filling, and finally steaming them.
Fresh DumplingsFresh dumplings filled with pork, shrimp, or vegetables, wrapped in thin dough and eaten raw. Serve with broth, soy sauce, or sesame oil.
Chinese Herb Dumplings (Small Bowl)Fresh Chinese herb and pork filling wrapped in thin dough, boiled and served in a small bowl with clear broth. Delicate and savory.
Sheep's Sorrel Hand-Pushed DumplingsFresh sheep's sorrel and pork are wrapped in handmade dumpling skins, boiled to perfection for a delicate, savory taste.
Sheep's Sorrel Soup DumplingsFresh sheep's sorrel and pork are wrapped in thin dumpling skins, then simmered in a clear broth for a delicate, savory dish.
Pickled Cabbage and Pork NoodlesSnow菜 Meat Noodles is a traditional noodle dish primarily made with noodles, pickled mustard greens (snow菜), and pork strips. The preparation involves slicing pork into thin strips, chopping the pickled mustard greens, stir-frying them together with seasonings, and then mixing with cooked noodles to create a fresh, fragrant, and satisfyingly crisp texture.
Leek DumplingsLeek dumplings are made with pork and fresh leeks as the main filling, wrapped in thin dough and boiled until they float.
Fresh Meat FillingFresh meat filling is made from fresh pork mixed with seasonings, commonly used in dumplings, buns, or wontons for a tender and savory taste.