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Xiao Huai Niang Duck Blood Vermicelli Dumplings (Zhangpu Yindu Plaza Branch)

小吃快餐 · ⭐ 3.8

Unit 19, 1st Floor, Building 4, Yindu Commercial Plaza, Xinwu Street

Dishes

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  Onion Beef Patties

  Round onion beef patties are made by mixing ground beef with chopped onions, adding seasonings, shaping into patties, and cooking until done. The result is crispy outside and tender inside with rich aroma.
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  Signature Original Flavor Dumplings

  Signature original-flavor pot stickers made with flour dough, filled with pork and cabbage, hand-folded into half-moons and pan-fried until golden and crispy on the bottom, soft and juicy on top.
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  Osmanthus Red Bean Soup

  A sweet dessert made with red beans and osmanthus, slowly cooked to a thick consistency with a fragrant floral aroma.
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  Scallion Oil Flatbread

  Scallion oil cake is made primarily from flour, with ingredients such as scallions and lard. To prepare it, mix flour with water to form a dough, let it rest and rise, then roll it into a thin sheet. Spread lard and chopped scallions on the surface, roll it into a cylindrical shape, flatten it, and finally pan-fry or bake until golden and crispy.
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  Spicy Broad Noodles with Pea and Pork

  Wan Za Ban Mian features hand-pulled noodles mixed with peas and Zhajiang (a sauce made from minced meat and doubanjiang), seasoned with scallions and garlic. Cook noodles, drain, then mix with the sauce and peas for a flavorful dish.
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  Spicy Pork and Pea Noodles

  A spicy noodle dish featuring minced pork, peas, and a savory sauce served over thin noodles.
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  Chicken and Mushroom Dumplings

  Xianggu Chicken Dumplings use pork and chicken filling with chopped mushrooms, seasoned with salt and soy sauce, wrapped in thin dough and boiled. The dumplings have thin skins and generous fillings, with a clear, fresh broth.
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  Duck Blood Dumplings

  A dish made with duck blood and pork filling, these small dumplings are tender, flavorful, and served in a clear broth with herbs.
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  Duck Blood Vermicelli

  Duck blood and vermicelli soup is a dish made primarily with duck blood and rice noodles. Duck blood cubes are cooked with noodles in a broth made from pork or chicken bones, seasoned with scallions, cilantro, and chili oil. Cooking time must be controlled to keep the duck blood tender and the noodles soft and flavorful.

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