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Shang Wei Jia Old Shanghai Dumpling Shop (Baiyun Road Branch)

小吃快餐 · ⭐ 3.3

Ground Floor, No. 69, Baiyun Road, Unit A

Dishes

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  Five-Spice Boiled Eggs

  Five-spice braised eggs are hard-boiled eggs peeled and slowly simmered in a seasoned broth made with star anise, cassia bark, Sichuan pepper, cloves, and fennel. Main ingredients include eggs and spices, with preparation steps of boiling and braising.
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  Taiwanese Pork Belly

  A dish made with pork belly, marinated and then grilled or braised until tender, often served with garlic, soy sauce, and sugar.
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  Signature Pig Trotter

  Signature pig trotter dish uses pig feet as the main ingredient, blanched to remove odor, then slowly stewed with soy sauce, cooking wine, ginger slices and other seasonings until tender and flavorful, resulting in elastic skin and succulent meat.
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  Vegetarian Rice Noodles

  A dish made with rice noodles and assorted vegetables, served with a savory sauce, known for its light and refreshing taste.
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  Stewed Beef Brisket with Zhu Hou Sauce

  A classic Cantonese dish made by slow-cooking beef brisket with Zhu Hou sauce, resulting in tender, flavorful meat with rich savory aroma.
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  Wild Shepherd's Purse Dumplings

  Wild shepherd's purse dumplings filled with minced pork and fresh wild herbs, steamed or boiled to perfection, offering a delicate, savory taste.
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  Braised Pork Ribs Rice

  Braised pork ribs rice features pork ribs as the main ingredient, marinated and then braised, then cooked together with rice. The delicious flavor of the ribs combines with the rich braising sauce, infusing the rice with an irresistible aroma.
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  Sour Spicy Guilin Rice Noodles

  A Guangxi specialty dish featuring tender rice noodles served in a tangy and spicy broth, topped with pickled vegetables, peanuts, and fermented tofu.
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  醉排骨

  醉排骨是一道以猪排骨为主要食材的菜肴，先将排骨腌制后油炸至表面酥脆，再用黄酒、酱油、糖等调料烹煮入味，使排骨吸收浓郁的酒香和酱香。
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  香菇肉小馄饨

  香菇肉小馄饨是以猪肉和香菇为主要食材，将猪肉剁成馅料，加入香菇碎拌匀调味，用馄饨皮包裹后煮熟而成的中式小吃。制作时需将馅料调制均匀，包入馄饨皮中，水开后下锅煮至浮起即可。
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  Turtle Jelly

  Turtle jelly is a traditional Chinese dessert made primarily from turtle shell and coptis root, supplemented with traditional Chinese medicinal herbs such as licorice, honeysuckle, and dandelion. After boiling the herbs to extract their essence, sugar is added and the mixture is cooled to form a gel-like consistency. The finished product is dark brown or black in color, with a soft and flexible texture and a slightly bitter taste that transitions into sweetness.

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