Manbao Dumplings (Army Branch)
小吃快餐 · ⭐ 3.6
Room 611, No. 29 Wuai Street
Dishes
Double Pepper Black FungusDouble Pepper Black Wood Ear is a dish primarily made with black wood ear mushrooms, supplemented with green and red peppers. The preparation involves stir-frying the soaked black wood ear mushrooms together with sliced green and red peppers, adding appropriate seasonings, and cooking until fully flavored.
Squid DumplingsSquid dumplings are filled with fresh squid and pork, wrapped in thin dough and boiled until tender, offering a delicate, savory flavor.
Corn and Pork DumplingsCorn and pork dumplings filled with fresh meat mixed with sweet corn kernels, wrapped in thin dumpling wrappers, and boiled to a golden yellow appearance. They offer a delicious taste and balanced nutrition.
Stone Pot Tomato Dumpling NoodlesA comforting noodle dish served in a hot stone pot, featuring a rich tomato broth, fresh dumplings, and soft noodles—perfect for chilly days.
Stone Pot Sour Cabbage Dumpling Noodle SoupA hearty noodle soup served in a stone pot, featuring sour cabbage broth, fresh meat dumplings, and hand-pulled noodles.
Stone Pot Old Spicy Dumpling NoodlesA spicy Sichuan-style dish featuring handmade dumplings and rice noodles, served in a hot stone pot with a rich, numbing chili sauce.
Shrimp and Kidney DumplingsShrimp and kidney dumplings feature fresh shrimp and pork kidneys in a delicate wrapper, steamed or boiled to perfection—deliciously savory and tender.
Shrimp and Pork DumplingsDumplings filled with fresh shrimp, pork, and pork kidney, steamed or boiled until tender and flavorful.
Shiitake and Chinese Cabbage Pork DumplingsPork dumplings filled with shiitake mushrooms and Chinese cabbage, steamed or boiled to perfection.
Shiitake Pork Sauce Wonton NoodlesA savory noodle dish featuring dumplings in a rich shiitake pork sauce, served with tender noodles and a flavorful broth.
Braised Cod DumplingsBao鱼 dumplings are made with fresh mackerel, deboned and minced, mixed with scallion water, salt, egg white, then wrapped in thin dumpling wrappers and boiled until they float.