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Lao Wangpo Meat丁 Hu La Tang · Egg Pancake with Fried Dough Sticks (Fengcheng Tenth Road Store)

小吃快餐 · ⭐ 3.5

No. 40 Hongqi West Road

Dishes

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  Five-Spice Oil Bun

  A savory fried or pan-fried dough made from flour and seasoned with five-spice powder, offering a crispy exterior and soft interior.
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  Five-Spice Soybean Porridge

  Five-spice soybean pudding is a bean product made by soaking yellow beans, grinding them into pulp, boiling, and adding five-spice powder and seasonings. After filtering the ground beans and heating, salt and five-spice powder are added to create a thick, smooth consistency, ready to eat or use as a dish ingredient.
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  Millet and Pumpkin Porridge

  Xiaomi pumpkin porridge is a home-style porridge made primarily from millet and pumpkin. The preparation method is simple: wash the millet, add it to the pot along with cubed pumpkin, pour in an appropriate amount of water, and simmer until the porridge thickens and the grains are soft.
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  Signature Tofu Brain

  A delicate tofu dish served in savory broth with minced meat, shrimp, and scallions.
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  Pan-fried Bao

  Pan-fried bao is a Chinese pastry made with flour dough filled with pork and cabbage, steamed then pan-fried in a skillet with water until the bottom turns golden and crispy.
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  Egg-filled Fried Dough Stick

  A Chinese breakfast snack made by filling fried dough sticks with egg and then pan-frying or steaming until golden and tender.
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  Oil Cake

  Oil cakes are made primarily from flour, combined with适量 water and oil, then mixed and kneaded into dough. After flattening and pan-frying, they become golden brown on the surface, crispy and crunchy, while soft and layered inside.
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  Spicy Pork丁 Soup

  A spicy soup made with diced pork, vegetables, and seasonings, known for its bold flavor and warmth.
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  Meat Box

  A traditional Chinese pastry filled with seasoned pork and vegetables, steamed or fried until golden and flavorful.
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  Tea Egg

  Tea eggs are a traditional Chinese snack made primarily from eggs and tea. The preparation involves boiling the eggs until fully cooked, then gently cracking the shells before simmering them together with tea, spices, and seasonings. This allows the tea's aroma to penetrate the egg, creating a unique flavor.

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