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Meilan Zhai (Zongzi)

小吃快餐 · ⭐ 3.5

No. 65, Yingkang West Road, Building 90, Yingkang Beiyuan

Dishes

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  Preserved Egg

  Preserved eggs are made by processing duck or chicken eggs with a mixture of ash, lime, salt, and lead oxide. The egg white becomes translucent gel-like, while the yolk turns dark brown with unique patterns resembling pine flowers, hence the name. They can be eaten directly or sliced with condiments.
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  Chestnut Pork Zongzi

  A traditional Chinese rice dumpling made with glutinous rice, pork, and chestnuts, wrapped in bamboo leaves and steamed until tender.
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  Premium Large Pork Zongzi

  Premium large pork zongzi is a traditional Chinese rice dish made with glutinous rice, pork belly, mushrooms, and egg yolk, wrapped in bamboo leaves and steamed. It has a rich flavor and a fragrant taste.
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  Salt and Pepper Red Bean Zongzi

  Salt and pepper red bean zongzi is a traditional Chinese snack made by wrapping red beans in glutinous rice and steaming it with salt and pepper. The main ingredients are glutinous rice, red beans, and salt and pepper, with a fragrant and savory taste.
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  Oil Sand Salt Egg

  Oil sand salt egg is a specialty snack made mainly with eggs, which are deep-fried and coated with salt and sand. The eggs are fried until the surface is crispy, then sprinkled with salt and fine sand to enhance the texture.
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  Clear White Flavor Zongzi

  Clear White Flavor Zongzi is made with glutinous rice wrapped around ingredients such as pork and mushrooms, then cooked in clear water. It has a soft texture and a mild taste that highlights the natural flavor of the ingredients.
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  Salted Egg Yolk Pork Zongzi

  Salted egg yolk pork zongzi is a traditional Chinese food made by wrapping pork and salted egg yolk in glutinous rice, then steamed in bamboo or reed leaves. The main ingredients are glutinous rice, pork, and salted egg yolk, with a fragrant and savory taste.
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  Red Bean Zongzi

  Zongzi filled with red bean paste is made from glutinous rice, wrapped in bamboo or reed leaves into triangular or square shapes, then steamed. Soak rice, mix with red bean paste, wrap in leaves, and steam until cooked.

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