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Qianwei Bao Dian Baozi Jianjiao Cha Dian (Chebei Branch)

小吃快餐 · ⭐ 3.6

No. 2 Yongtai Shijie Street, Shop 102

Dishes

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  Nine Fresh Meat Steamed Buns

  Nine fresh meat steamed buns are made with a blend of nine ingredients including pork, shrimp, mushrooms, and bamboo shoots, wrapped in thin dough and steamed to perfection for a juicy, savory bite.
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  Layer Cake

  A traditional Chinese dessert made by steaming alternating layers of thin dough and fillings such as red bean paste or lotus seed paste, resulting in a soft, sweet, and layered texture.
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  Heart-Shaped Rice Cake

  A traditional sweet dessert made from glutinous rice, filled with brown sugar or red bean paste, shaped into hearts and steamed for a soft, sweet treat.
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  Glutinous Rice Cake

  Glutinous rice cake is a traditional sweet made primarily from glutinous rice flour, steamed after mixing with water to achieve a soft, sticky texture. Some recipes add sugar, red bean paste, red dates, or coconut flakes for enhanced flavor.
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  糯米酒

  糯米酒是用糯米为主要原料，经过蒸煮后加入酒曲发酵制成的低度米酒。制作过程中，糯米需充分浸泡并蒸熟，冷却后拌入酒曲，置于适宜温度下发酵数天至一周，使淀粉转化为糖分和酒精，最终得到带有甜味和微醺感的液体。
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  Red Bean and Peanut Salted Pork Zongzi

  A traditional Chinese rice dumpling made with glutinous rice, salted pork, red beans, and peanuts, wrapped in bamboo leaves and steamed.
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  Vegetable Dumplings

  Vegetable dumplings are made by wrapping a variety of fresh vegetables (such as cabbage, carrots, mushrooms, and wood ear) in flour dough. The chopped and seasoned vegetables are enclosed in the dough, sealed, and then steamed or pan-fried.
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  Chili Oil

  Chili oil is primarily made from chili powder and edible oil. The method involves slowly pouring hot oil over the chili powder while continuously stirring to fully infuse the spicy aroma of the chilies into the oil, then filtering to obtain the chili oil.
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  Wild Mugwort Rice Cake

  A traditional Chinese snack made from wild mugwort and glutinous rice, steamed and filled with sweet fillings like red bean or sesame paste.
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  Black Rice Cake

  Black rice cake is a dessert made primarily from black rice. After soaking, the rice is ground into a paste, mixed with glutinous rice flour and sugar, then steamed. It has a deep brown color, soft and sticky texture, and a distinctive aroma of black rice.

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