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Jin San Jie Zha Gāo (Mǔ Dàn Yuán Diàn)

小吃快餐 · ⭐ 3.8

Ground-floor commercial space, Tayuan Community, Huayuan North Road (opposite Peking University Third Hospital)

Dishes

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  Five Grains Pork Cutlet

  Wugu Dapaicha is a traditional Chinese noodle made from mixed grains like millet, corn, sorghum, and oats. The flour is mixed with water, kneaded into dough, rolled thin, cut into strips, then fried or baked until crispy. It has a crunchy exterior and soft interior, enjoyed plain or with sauce.
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  Rice Ball

  Rice balls are made from rice, soaked, steamed, and mashed into a paste, then shaped into spheres. They can be filled with various ingredients or eaten as-is, often mixed with glutinous rice flour for stickiness or coated with sesame seeds or crushed peanuts for added texture.
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  Tianjin Sesame Twists

  Tianjin sesame twist is a traditional snack made from flour, sugar, oil, and water. The dough is rolled into long strips, shaped into spirals or twisted like braids, then deep-fried until golden and crispy. Some varieties include sesame seeds or peanuts.
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  Chinese Yam Strips

  Mountain yam strips are fresh yams peeled and sliced into thin strips, suitable for stir-frying, frying, or stewing. Main ingredient is yam; preparation includes blanching, stir-frying, or frying to maintain crisp tenderness.
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  Fried Dumpling

  Zha Gao is a traditional snack made primarily from glutinous rice flour and red bean paste. The preparation involves mixing glutinous rice flour with water to form a paste, filling it with red bean paste, and then frying it in hot oil until golden and crispy.
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  Baked flatbread

  Baozi is a Chinese pastry made primarily from flour, water, and yeast. It is prepared by mixing the dough, allowing it to ferment, rolling it out, and then baking it. After baking, the baozi has a golden, crispy crust and a soft, flaky interior.
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  Cat's Ear Noodles

  Cat's Ear is a traditional Chinese noodle dish made from flour. The dough is shaped into small balls and pressed with the thumb to form petal or ear shapes, then boiled and served with various sauces or broths.
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  Sugar Ears

  Sugar ears are a traditional snack made primarily from flour, brown sugar, and oil. After mixing and fermenting the dough, it is shaped into ear-like forms and deep-fried in hot oil until golden and crispy. Finally, brown sugar or syrup is sprinkled on top to create a thin, sweet coating on the surface.
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  Beijing-style Mung Bean Crispy Rolls

  Old Beijing mung bean flour crispy rolls are a traditional Beijing snack made from a mix of mung bean and wheat flour, filled with tofu, vermicelli, and carrots, then folded and deep-fried until golden and crunchy.
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  Ai Wo Wo

  Aiwo Wo is a traditional Beijing snack made primarily from glutinous rice, sesame seeds, and red bean paste. The preparation involves shaping steamed glutinous rice into balls, wrapping them with sweet red bean paste filling, and then rolling them in toasted sesame sugar powder.
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  Peanut Crisp

  Peanut brittle is mainly made from peanuts and sugar. Crushed roasted peanuts are mixed with syrup and then baked or cooled to form a snack with a crispy outer layer and a sweet, rich center.
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  Egg Roll

  Egg roll is a dish made from ingredients such as eggs and meat filling. The main method involves beating eggs and frying them into egg skin, then spreading the meat filling on it, rolling it into a cylindrical shape, and finally steaming or frying until golden brown.
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  Horse Hoof Crisp (Butterfly Crisp)

  Horse Hoof Crisp (Butterfly Crisp) is a traditional Chinese snack made mainly from flour, sugar, and oil. Through repeated folding and baking, it forms a layered crisp texture, with a crispy exterior and soft interior, offering a sweet flavor.
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  Donkey Roll

  驴打滚 is a traditional Chinese dessert made primarily from glutinous rice flour. After steaming, the dough is rolled into a thin sheet, spread with red bean paste or yellow soybean powder, then rolled up and sliced into small pieces for serving.

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