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Sumei Zhai Rice Noodle Cake

小吃快餐 · ⭐ 3.7

20 meters west of Meili Market, Linyuan Road, Wangdingti

Dishes

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  卷圈

  卷圈是一种以豆腐皮包裹蔬菜、肉类等馅料，经油炸或蒸制而成的传统中式小吃。主要食材包括豆腐皮、猪肉末、胡萝卜、木耳、粉丝等，将馅料混合后包入豆腐皮中，卷成圆柱状，再进行烹饪。
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  大铁锅豆浆

  大铁锅豆浆是以黄豆为主要食材，经过浸泡、磨浆、过滤后，用大铁锅加热煮沸制成的饮品。制作过程中通常加入适量水和少量糖，煮至浓稠顺滑，保留了黄豆的天然香气和营养成分。
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  Scallion Pancake with Fried Egg

  Scallion pancake with fried egg is a Chinese snack made by wrapping scallion-fried egg in a flour-based pancake. The main ingredients are flour, eggs, and scallions, which are pan-fried.
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  Tianjin Traditional Pure Mung Bean Pancake with Egg

  Tianjin traditional pure mung bean pancake with egg is a thin pancake made from mung bean flour, topped with egg, sweet bean sauce, and scallions, and served with fried dough sticks or crispy crackers. Main ingredients include mung bean flour, egg, sweet bean sauce, and scallions, with methods including spreading the batter, adding toppings, and folding.
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  Youtiao

  Youtiao is a long, cylindrical fried dough food made primarily from flour. After fermentation, it is quickly cooked in hot oil, causing it to expand rapidly. It has a golden color and a crispy texture.
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  Oil-oozing Salted Duck Egg

  Salted duck eggs are preserved in brine, made from duck eggs and salt. Fresh eggs are soaked in concentrated salt water, sealed, and aged for weeks to months until the yolk becomes soft and oozes oil, while the white turns translucent with a savory taste.
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  糖果子

  糖果子是一种以糯米粉为主要原料，加入糖浆或红糖等甜味调料，揉捏成团后蒸制而成的传统小吃。制作时将糯米粉与温水混合揉成面团，分割成小剂子，包入甜馅或直接成型，放入蒸锅中蒸熟即可。
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  Old-Style Tofu Brain

  A traditional Chinese breakfast dish made with soft tofu brain, seasoned with savory sauce, minced meat, scallions, and cilantro. Known for its rich flavor and smooth texture.
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  老味锅巴菜

  老味锅巴菜以绿豆面和小米面制成的薄饼煎成锅巴，搭配豆芽、香菜、豆腐丝等配料，淋上特制酱汁，再加入卤汁或高汤煮制而成。
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  Leek and Egg Pancake

  Scallion egg pie is a home-style snack made primarily with fresh scallions and eggs. To prepare, finely chop the scallions and mix them with beaten eggs, then add seasonings and stir well to form the filling. Roll out the dough thinly, wrap it around the filling, and pan-fry until both sides are golden brown. The crust becomes crispy while the filling remains fragrant and savory.

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