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Dianzhan Cantonese Snacks (Zaoxia Village Branch)

小吃快餐 · ⭐ 3.6

No. 12, Lane 2, Block 2, Area 24

Dishes

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  Three-Flavor Dumpling

  A Chinese dumpling filled with three different flavors—pork, shrimp, and vegetables—steamed to perfection for a rich and satisfying bite.
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  Three Bamboo Beef Balls

  A creative dish combining bamboo shoots, bamboo fungus, and beef. The beef is minced and mixed with bamboo shoot pieces and bamboo fungus, then formed into balls and steamed or boiled for a fresh, tender texture with a mountain aroma.
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  Shanghai Steamed Dumplings

  Shanghai xiaolongbao is a steamed dumpling made with pork and gelatin, featuring a flour-based wrapper and filling of minced pork, ginger, scallions, and seasonings, shaped into pleats and steamed until juicy.
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  Single Noble Nutritious Breakfast

  A balanced breakfast with boiled egg, whole wheat bread, avocado, and yogurt—quick to prepare and ideal for busy singles.
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  Hong Kong Style Cheung Fun

  Hong Kong-style cheung fun is a popular dim sum dish made from rice noodle sheets filled with shrimp, beef, or barbecued pork, served with soy sauce.
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  Hong Kong Style Egg and Meat Rice Noodle Roll

  A Hong Kong-style rice noodle roll filled with egg and minced pork, served with soy sauce for a savory taste.
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  Beef Tripe

  Beef tripe is made from fresh beef tripe, which is cleaned, sliced, and quickly stir-fried with seasonings such as garlic and ginger. The dish features distinct tripe slices with a tender yet slightly chewy texture.
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  Stuffed glutinous rice chicken

  Steamed glutinous rice chicken is a traditional Chinese dim sum wrapped in lotus or bamboo leaves, filled with chicken, cured meats, and other ingredients. Rice is soaked beforehand, mixed with fillings, then steamed.
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  Steamed Chicken Feet with Fermented Black Bean Sauce

  Steamed chicken feet with fermented black beans, garlic, and ginger, delicately cooked to tender perfection.
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  Steamed Chives Dumplings

  Leek dumplings made with flour wrappers and a filling of fresh leeks and pork, steamed until cooked through. The filling is wrapped in dough, sealed, and steamed over medium heat.

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