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Jin Zao Lv Dian (Shasongnan Branch)

小吃快餐 · ⭐ 3.4

Unit 2 (Fruit), 1st Floor, No. 166, Beizhan Road, Kuangquan

Dishes

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  Three-Thread Spring Rolls

  Spring rolls made with shredded carrots, wood ear mushrooms, and vermicelli are blanched, mixed with seasonings, wrapped in spring roll wrappers, and deep-fried until golden and crispy. The finished rolls have a crunchy exterior and a flavorful filling.
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  Winter Mushroom Dumplings

  Winter mushroom dumplings are filled with fresh winter mushrooms and pork, steamed to perfection for a savory and aromatic bite.
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  Cantonese Steamed Dish

  A Cantonese dish made by steaming ingredients like pork, shrimp, and mushrooms, resulting in a tender and flavorful meal.
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  Corn Dumplings

  Corn dumplings are made from cornmeal mixed with water to form a dough, filled with seasoned ingredients like pork, shrimp, or vegetables, then steamed or boiled into a traditional Chinese dish.
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  Raw Meat Bun

  A traditional Chinese dim sum made by steaming minced raw pork wrapped in dough, known for its tender and savory flavor.
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  Sugar Cake

  Sugar cake is a traditional dessert made primarily from glutinous rice flour, mixed with sugar and water, then steamed. To prepare it, mix glutinous rice flour with sugar, add an appropriate amount of water to form a paste, pour into molds, steam until cooked, and let cool before serving.
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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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  Purple Seaweed Dumpling

  A dumpling made with purple seaweed skin filled with minced pork and shrimp, steamed or pan-fried for a savory taste.
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  Xiangxi Jiao

  Xiangxi Jiao features minced pork and fresh cilantro wrapped in thin dough and steamed, offering a fragrant and savory taste.
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  Glutinous Rice Ball

  Zongzi is a traditional Chinese dessert made primarily from glutinous rice flour, sesame seeds, and sugar. The preparation involves mixing glutinous rice flour with an appropriate amount of water to form a paste, then wrapping it around a filling of sesame and sugar, shaping it into round balls. Finally, the zongzi is deep-fried in hot oil until golden and crispy, then removed from the oil and drained before serving.

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