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Jingyouju Breakfast · Char Siu Bao (Chunhe Store)

小吃快餐 · ⭐ 4.2

No. 50 Chunhe Road, Building 1, 1st Floor, Unit 1-123

Dishes

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  Five-Spice Boiled Eggs

  Five-spice braised eggs are a Chinese dish made by cooking eggs with star anise, cassia bark, bay leaves, Sichuan pepper, and cloves, then slowly simmering them in a seasoned broth to absorb the rich flavors.
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  Millet and Pumpkin Porridge

  Xiaomi pumpkin porridge is a home-style porridge made primarily from millet and pumpkin. The preparation method is simple: wash the millet, add it to the pot along with cubed pumpkin, pour in an appropriate amount of water, and simmer until the porridge thickens and the grains are soft.
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  Zhajiangmian

  Zhajiangmian is a traditional Chinese noodle dish made of noodles and a specially prepared fried sauce. After boiling, the noodles are drained and mixed with stir-fried minced meat and yellow bean sauce, thoroughly blended so that each strand of noodle is evenly coated with rich, savory sauce.
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  Beef and Scallion Dumplings

  Beef and scallion dumplings made with flour dough, filled with minced fresh beef and scallions mixed with seasonings. Steamed to perfection, the wrappers are soft and the filling is savory.
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  Pork and Scallion Dumplings

  Pork and scallion buns are a classic Chinese pastry made primarily with pork and scallions. The pork is minced and mixed with seasonings, while the scallions are finely chopped and added to the pork filling. After the dough has fermented, it is shaped into buns and steamed, resulting in a delicious and nutritious dish.
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  Delicious Shrimp Dumplings

  Delicious shrimp dumplings filled with fresh shrimp, pork mince, and vegetable bits, wrapped in thin dough and boiled until they float.
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  Delicious Fresh Meat Dumplings

  Delicious pork dumplings filled with seasoned minced pork, scallions, and ginger, wrapped in thin dough and boiled until they float. Simply mix the filling, wrap in dumpling skins, and cook in boiling water until ready to serve.
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  Old Beijing Pickled Vegetables

  Old Beijing pickled vegetables are primarily made from cabbage, radish, and other vegetables. After being sliced and mixed with salt, chili peppers, Sichuan peppercorns, and other seasonings, they are sealed in clay or glass containers and fermented for several days to develop their unique flavor.
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  Old Beijing Stewed Liver

  Old Beijing Fried Liver is a traditional Beijing snack, primarily made with pork liver and intestines, thickened with starch. After slicing the pork liver, it is quickly stir-fried together with the intestines, then seasoned with soy sauce, cooking wine, scallions, ginger, and other seasonings. Finally, a starch slurry is added to thicken the sauce. The finished dish has a deep brown color, a smooth and tender texture, and a rich flavor.
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  Soy Sauce Pork Dumplings

  Steamed pork buns with a fermented dough wrapper, filled with seasoned minced pork mixed with soy sauce, sweet bean sauce, scallions, ginger, and a touch of starch.
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  Fresh Pork and Shepherd's Purse Dumplings

  Fresh meat and shepherd's purse dumplings made with pork and fresh shepherd's purse, finely chopped and mixed with the meat filling, then wrapped in dumpling wrappers into a half-moon shape and boiled. The process emphasizes balanced seasoning and evenly thin wrappers.
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  Chicken Soup Tofu Pudding

  Stewed tofu in chicken broth, made with soft tofu and gently simmered in clear chicken stock. The tofu absorbs the rich flavor of the broth without additional seasoning, preserving its natural taste.

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