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Nanjing Soup Dumplings · Non-Alum Baking Powder Fried Dough Sticks (Ruichang Road Branch)

小吃快餐 · ⭐ 3.7

Unit 2, Room 102, No. 80, Ruichang Road

Dishes

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  Braised Tofu Brain

  A dish made by simmering soft tofu in a savory braising sauce, resulting in a rich and tender texture with deep umami flavor.
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  No-Alum Bao Dough Stick

  A traditional Chinese fried dough stick made from flour, water, and edible alkali, shaped by kneading, resting, stretching, and frying in hot oil. Golden brown, crispy outside, soft and elastic inside, free of alum for food safety.
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  Fuling Zha Cai

  Fuling zhaocai is a dish made by pickling turnip heads. After multiple processes such as cleaning, sun-drying, pickling, and pressing, it is finally制成 with a crisp and tender texture and a unique flavor.
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  Eggplant and Pork Dumplings

  Steamed dumplings filled with tender beans and minced pork, offering a savory and satisfying bite.
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  Bamboo Shoot and Egg Dumplings

  Bamboo shoot and egg dumplings are steamed parcels filled with fresh bamboo shoots and eggs, offering a delicate and savory taste.
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  Tiger Brand Spicy Meat Sauce

  Hubang meat spicy sauce is made primarily from pork, which is diced and stir-fried with various spices and chili peppers. During preparation, fermented broad bean paste, garlic, and ginger are added as seasonings, and the dish is slowly cooked over low heat to allow the meat to absorb the flavors, resulting in a rich, thick sauce.
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  Xinshun Fragrant Pickled Mustard

  A savory pickled mustard vegetable made from high-quality mustard greens, seasoned and fermented for a crisp, salty-savory flavor—ideal as a side dish or condiment.
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  Spicy Kelp Noodles

  Spicy seaweed threads is a dish made by stir-frying shredded seaweed with chili, garlic, and other seasonings. The seaweed threads have a smooth and refreshing texture, and when combined with the spicy seasoning, the dish offers both the freshness of seaweed and the stimulating heat of chili.
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  Steamed Pork Dumplings

  Fresh meat xiaolongbao is made with pork filling wrapped in thin dough and steamed. The pork filling is tender and juicy, while the dough is soft and translucent. After steaming, the flavors of the filling and dough blend together, resulting in a rich broth.

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