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Jinpi Mi Yu Ji · Ningbo Sandpot Rice with Seafood · Baked Seafood (Yinzhou Impress City Branch)

小吃快餐 · ⭐ 4.4

Impression City Shopping Center

Dishes

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  Original Double-Skin Milk Pudding

  Original double-skinned milk pudding is a dessert made primarily from milk and sugar. First, milk is boiled and then cooled to form a layer of milk skin. The milk is gently poured out, leaving the skin behind. The removed milk is mixed with sugar and poured back into the container, forming a second layer of milk skin. Finally, it is steamed to completion.
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  Scallop and Shrimp Pot Rice Porridge

  Clam and shrimp clay pot rice porridge is made with selected clams and fresh shrimp meat, combined with fragrant rice. First, soak the clams until soft, clean the shrimp meat thoroughly, then add both ingredients along with fragrant rice into a clay pot. Add an appropriate amount of water and simmer slowly until the porridge becomes smooth and the freshness of the ingredients is fully blended.
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  Guangdong Freshly Boiled Pork Liver and Lean Meat Egg-drop Rice Porridge

  Guangdong specialty porridge featuring fresh pork liver, lean meat, and egg, quickly blanched in boiling water and added to rice porridge, preserving tender texture. Smooth and rich in flavor, highly nutritious, a traditional breakfast favorite.
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  Wenzhou Soy Sauce Pork

  Wenzhou Soy Sauce Pork is a traditional dish from Wenzhou, Zhejiang, made by braising pork belly in soy sauce, sugar, and rice wine until tender and flavorful.
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  Pork Steamed Buns

  Pork xiaolongbao is a traditional Chinese dim sum made by wrapping minced pork, seasoned with scallions, ginger, and other seasonings, in thin dough and steamed. The dough is made from flour and water, and after filling it with meat, the wrapper is pinched into pleats to seal it. Steaming makes the skin soft and chewy while keeping the filling tender and flavorful.
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  Stir-Fried Gout Pot

  A spicy stir-fry dish featuring frog, duck blood, tofu skin, and vegetables, cooked quickly over high heat for a bold, aromatic flavor.
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  Hot-Served Century Egg and Pork Porridge

  Freshly boiled egg drop pork porridge with rice base, minced century eggs, and lean pork, quickly cooked for a smooth texture; pork stays tender while eggs add unique flavor and color.
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  Steamed Bok Choy

  Steamed bok choy is a Chinese dish featuring fresh bok choy blanched briefly in boiling water, then drained and served with a sauce or plain. Simple preparation highlights the natural flavor of the vegetable.
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  Fujian Fish Dumplings

  Fujian fish dumplings are a traditional delicacy made from fresh fish paste mixed with starch and egg white, filled with shrimp or pork, then steamed. They have a tender, chewy texture and a clear, savory broth.
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  Ningbo Seaweed Rice Cake

  A traditional dish from Ningbo, Zhejiang, made with soft rice cakes stir-fried with crispy seaweed and savory seasonings.
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  Old Ningbo Crispy Duck

  Old Ningbo Crispy Duck features a tender duck meat with a crispy skin, marinated and fried to perfection, served with a special sauce for a distinctive flavor.
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  Taro Ball Double Skin Milk

  A Cantonese dessert made with egg and milk for the double skin layer, served with taro or cassava balls for a sweet, creamy texture.
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  Blood Rice Double Skin Milk Custard

  A Cantonese dessert made with eggs, milk, and cooked blood rice, steamed to a silky texture. The blood rice adds chewiness and natural sweetness.
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  Steamed Pork Ribs with Taro

  Steamed spare ribs with taro is a dish primarily made from taro and spare ribs. The method involves marinating the ribs, then placing them together with cubed taro into a steamer until fully cooked. The dish showcases the soft texture of the taro blending harmoniously with the savory flavor of the ribs.
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  Celery Shrimp Porridge in Clay Pot

  A savory porridge made with shrimp paste and celery, slowly cooked in a clay pot for rich flavor and tender texture.
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  Fresh Beef Clay Pot Rice Porridge

  Fresh beef clay pot rice porridge is made with tender slices of beef and rice simmered slowly in a clay pot, creating a rich, comforting dish.
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  Fresh Steamed Shunde Chicken Pot (Signature)

  Fresh Shunde chicken stir-fried with green and red peppers, ginger, garlic using the 'Zhe Zhe' pot technique, quickly cooked to lock in natural flavors, resulting in tender, juicy meat and rich, spicy broth.
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  Fresh Steamed Spicy Squid Pot

  Fresh squid is the main ingredient, combined with green and red peppers, garlic, ginger, and quickly cooked using the 'zhe' method to retain natural flavors. The dish features tender, smooth texture with a spicy, aromatic taste.

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