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Old Shen's Baozi (Kalen Laojie Store)

小吃快餐 · ⭐ 3.6

No. 1238 Kalun Old Street

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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  牛肉萝卜包

  牛肉萝卜包是一道以牛肉和白萝卜为主要食材的中式点心。牛肉剁碎后与调味料混合，白萝卜切丝焯水后拌入馅料中，包裹在面皮内，蒸制而成。
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  Chinese Cabbage Pork Buns

  Chinese cabbage pork buns are made by wrapping a filling of minced pork and Chinese cabbage in a dough made from flour, then steamed. The main ingredients include pork, Chinese cabbage, flour, and seasonings. To prepare, mix the filling evenly, place it into the dough wrapper, seal the edges by pinching, and steam until fully cooked.
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  Cabbage Egg Noodle Dumpling

  A Chinese home-style dish made with cabbage, eggs, and noodles wrapped in dough and steamed.
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  Century Egg and Pork Porridge

  Preserved egg and lean pork congee is a traditional Chinese porridge dish, primarily made with preserved eggs, lean pork, and rice. The method involves cooking rice into a porridge, then adding pre-prepared preserved eggs and lean pork, continuing to simmer until the ingredients are fully cooked and the porridge reaches a thick consistency.
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  Celery Pork Bun

  A steamed bun filled with minced pork and celery, offering a savory and fresh flavor.
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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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  Chicken Juice Bun

  A steamed dumpling filled with chicken and mushroom, known for its rich broth and tender texture.
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  Black Rice Porridge

  Black rice porridge is a type of porridge made primarily from black rice. To prepare it, soak the black rice and then slowly cook it with water until the rice is soft and the porridge thick. The porridge has a deep color and a fragrant, sticky texture.

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