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Chen's Rolled Dough Steamed Bun

小吃快餐 · ⭐ 3.8

No. 77 Nankai Second Road

Dishes

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  大福馒头

  大福馒头是一种以面粉为主要原料制作的面食，内馅通常为豆沙、奶油或果酱等甜味馅料。制作时将面团擀成皮后包入馅料，捏合封口后蒸制而成，成品外形圆润饱满，口感松软。
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  开花五谷馒头

  开花五谷馒头是以多种杂粮粉（如玉米粉、小米粉、燕麦粉等）与面粉混合制成的面团，经发酵后蒸制而成。面团中加入适量水和酵母，揉匀后醒发，再分割成小剂子并包入馅料或直接成型，放入蒸锅中蒸熟，成品表面自然开裂，呈现五谷杂粮的天然色泽。
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  Steamed Wheat Bun

  Steamed wheat buns, known as 'qiangmian baozi', are a traditional Chinese flour-based food made primarily from flour, water, and a small amount of alkali. The dough is prepared by mixing flour with water and repeatedly kneading it to develop elasticity, then divided into small portions, flattened into rounds, and steamed. The finished product has a chewy, elastic texture, a smooth outer skin, and a soft interior.
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  Mixed Grain Steamed Bun

  Cornmeal steamed bread made from mixed grain flours like corn, millet, sorghum, or bean powder. Mix with warm water, knead into dough, divide, shape into small凹-shaped buns, then steam until cooked.
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  油面花卷

  油面花卷是一种以面粉为主要原料，加入植物油和水揉成面团，经发酵后擀平、涂油、卷起并切成段，再蒸制而成的传统面点。成品外皮柔软，层次分明，带有油香。
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  Corn

  Corn is a common ingredient that can be cooked in various ways, such as boiling, grilling, or stir-frying. When boiled, keeping the husks intact imparts a subtle fragrance to the corn. Grilled corn develops a slightly charred surface, offering a unique smoky flavor. Stir-fried corn is often paired with pine nuts and carrots, creating a colorful dish with rich textures and flavors.
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  紫米蒸糕

  紫米蒸糕是一种以紫米为主要原料，加入糯米粉、糖和水混合后蒸制而成的传统甜点。制作时将紫米浸泡后磨成浆，与糯米粉调匀，倒入模具中蒸熟，口感软糯，颜色呈深紫色。
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  Dumpling Balls

  Dough balls are a type of pastry made primarily with vegetables. The vegetables are typically chopped and mixed with seasonings, then wrapped in dough and steamed.
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  高粱面馒头

  高粱面馒头是以高粱面为主要原料，加入适量水和酵母发酵后蒸制而成的面食。制作时将高粱面与面粉按比例混合，加入温水揉成面团，静置发酵至体积膨胀，再分割成型，放入蒸锅中蒸熟。
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  Black Rice Steamed Bun

  Black rice buns are fermented dough made from a mix of black rice flour and wheat flour, using ingredients like black rice, wheat flour, yeast, and water. The black rice is ground into powder, mixed with wheat flour in proportion, then combined with warm water and yeast to form a dough that is fermented, rested, and steamed.

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