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Poushu Bun

小吃快餐 · ⭐ 3.7

No. 8, 1st Floor, Comprehensive Building of Vegetable Oil Factory, North Side of Xinghua Road

Dishes

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  Salted duck egg

  Salted duck eggs are egg products made by soaking duck eggs in brine or coating them with salt mud. The main ingredients are duck eggs and table salt. During the curing process, which lasts several weeks to several months, the yolks become oily and the whites turn into a semi-solid state, resulting in a unique flavor.
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  Cornmeal Porridge

  Xiaoza porridge is made primarily from millet, cooked with water. Wash the millet, add water, boil, then simmer until soft and thick. Add a little salt or sugar to taste.
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  Quanyangquan

  A nourishing dish made with fresh spring fish, mountain yam, and goji berries, gently stewed to highlight natural flavors.
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  Stir-fried Long Hair Vegetable

  Stir-fried shredded cabbage is a cold dish featuring shredded cabbage as the main ingredient. After blanching and draining, it's mixed with garlic, chili oil, soy sauce, vinegar, and sesame oil. Simple to prepare, it highlights the natural flavor of the ingredients.
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  Mung Bean Porridge

  Mung bean porridge is a dish made primarily from mung beans and rice. The preparation is simple: soak the mung beans and rice beforehand, then boil them together in a pot with适量 water over low heat until the beans are soft and the rice becomes thick and sticky.
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  Old-style Soy Milk

  Old-style soy milk is made by soaking soybeans, grinding them, filtering out the pulp, and boiling the liquid for a rich, smooth drink.
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  Labazhou

  Labazhou is a traditional festival food made by simmering a variety of grains and legumes. Common ingredients include rice, millet, glutinous rice, red beans, green beans, peanuts, lotus seeds, red dates, and longan. To prepare it, all ingredients are washed and placed in a pot with water, then cooked until soft and porridge-like. It is typically eaten on the eighth day of the twelfth lunar month.
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  Celery and Fresh Pork Dumplings

  Steamed buns filled with fresh pork and celery, made by mincing the ingredients, seasoning, and wrapping in fermented dough. Offers a savory, aromatic flavor with a soft, fluffy texture and juicy filling.
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  Tea Egg

  Tea eggs are a traditional snack made primarily with eggs. The preparation involves boiling the eggs, gently cracking the shells, and then soaking them in a seasoned broth containing tea, spices, and soy sauce until fully flavored. Tea eggs have a bright red color and a fragrant aroma from the tea.
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  Radish and Fresh Meat Dumplings

  Made with white radish and pork, the filling is prepared by shredding radish, salting to remove bitterness, mixing with minced pork and seasoning with scallions and ginger. The dough is fermented, wrapped around the filling, and steamed into soft, juicy buns with a refreshing taste.
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  Leek Egg Vermicelli Dumplings

  A Chinese dish made by wrapping a mixture of leeks, eggs, and vermicelli in dough and steaming it. It has a fresh, savory flavor and is commonly served as a snack or light meal.
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  Fresh Mushroom and Pork Buns

  Xianggu Fresh Meat Buns are made with fermented dough for the wrapper, filled with a mixture of minced fresh pork and mushrooms seasoned and wrapped before steaming.
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  Shiitake Pork Buns

  Steamed buns filled with minced pork and shiitake mushrooms, known for their savory flavor and soft texture.

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