Confused Pan-Fried Dumplings (Fengmen Branch)
小吃快餐 · ⭐ 3.8
No. 312 Moye Road, Shuangta Subdistrict (next to Fengmen West Street Bus Stop)
Dishes
Small DumplingsDumpling soup is a Chinese snack made by wrapping minced pork or shrimp in thin dough wrappers to form small dumplings. The filling is placed in the center of the wrapper, which is then sealed and boiled. It is commonly served in broth or plain water, garnished with green onions, cilantro, and soy sauce.
Huishan Oil-Sprinkled CakeHuishan oil-sprinkled cake is a traditional snack from Wuxi, Jiangsu, made with flour, lard, and sesame. It features a flaky crust and soft interior, baked to perfection.
Beef Noodle SoupBeef noodle soup is made with beef and vermicelli. Beef chunks are stewed with ginger slices and green onions until tender, then rehydrated vermicelli is added and cooked further. Seasoning completes the dish, emphasizing a rich broth and harmonious flavors.
Special Sour and Spicy SoupA classic Chinese soup made with tofu, mushrooms, carrots, egg, and meat, seasoned with vinegar, chili oil, and pepper for a tangy and spicy flavor.
Magnolia CakeA traditional Chinese pastry made with a flour crust filled with red bean or lotus paste, deep-fried to golden crispness.
Pan-fried BunA pan-fried bun is a snack filled with pork and made from flour dough. To prepare it, wrap the pork filling in dough, then pan-fry in a skillet with oil until the bottom turns golden and crispy, finally sprinkling sesame seeds and green onions on top.
砂锅云吞面砂锅云吞面是一道以云吞和面条为主料的中式面食，通常将云吞与面条一同放入砂锅中煮制，加入高汤或清水，辅以青菜、葱花等配料。云吞多为猪肉或虾仁馅料，面条选用碱水面，口感爽滑。
Braised Wontons with Shepherd's Purse in Clay PotFresh shepherd's purse and pork are wrapped in wonton skins and slowly simmered in a clay pot, resulting in a rich, savory broth and tender dumplings.
Braised Pork Dumplings in Clay PotFresh pork dumplings simmered in a clay pot with a clear broth, offering a delicate and savory taste.
Duck Blood and Vermicelli SoupDuck blood and vermicelli soup is a soup dish primarily made with duck blood and vermicelli, supplemented by duck intestines, duck gizzards, and other duck offal. To prepare it, duck blood is cut into pieces and boiled together with rehydrated vermicelli in a rich broth, then duck offal and other ingredients are added, followed by seasoning before serving.