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Yi Jiang Nan Xiao Guo Sheng Jian (Second Alley Branch)

小吃快餐 · ⭐ 3.7

No. 14, West Entrance of Taoyuan Second Lane

Dishes

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  Three-Flavor Pan-Fried Buns

  A Chinese dim sum featuring three different fillings—pork, shrimp, and vegetables—pan-fried until golden and crispy on the outside, tender and juicy inside.
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  Century Egg and Pork Porridge

  A comforting rice porridge made with century eggs and pork, simmered slowly for a smooth, savory taste.
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  Small Dumpling Soup

  Dumplings are a traditional Chinese snack made with pork or shrimp as the main filling, wrapped in thin dough and boiled. The filling is placed in the center of the dough, shaped into a crescent or ingot form, then boiled until they float. Served with clear broth, scallions, cilantro, and soy sauce.
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  Osmanthus Rice Balls with Red Bean Paste

  Osmanthus Rice Balls with Red Bean Paste is a traditional Chinese dessert. Main ingredients include glutinous rice flour, dried osmanthus flowers, red beans, rock sugar, and water. The red beans are soaked, boiled until soft, and mashed with rock sugar to form a smooth paste. Glutinous rice flour is mixed with water to form a dough, shaped into small balls, and boiled. The dessert is assembled by placing the red bean paste in a bowl, adding the cooked rice balls, and garnishing with dried osmanthus flowers or osmanthus syrup.
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  Osmanthus Glutinous Rice Balls with Red Bean Paste

  A traditional Chinese dessert made of glutinous rice balls filled with sweet red bean paste and garnished with osmanthus flowers, offering a soft, sweet, and fragrant experience.
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  Jiangnan Fresh Pork Dumplings

  Fresh pork filling wrapped in thin dough, boiled in clear broth for a delicate and savory taste—classic Jiangnan comfort food.
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  Red Bean Paste

  Red bean paste is a traditional dessert made primarily from red beans and sugar. The preparation involves soaking the red beans, cooking them until tender, then mixing in sugar until they reach a sandy texture. It has a smooth texture, with the aroma of red beans perfectly blended with the sweetness of sugar.
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  Sesame Ball

  Sesame balls are sweet treats made primarily from glutinous rice flour, typically filled with red bean paste or peanut butter. The dough is shaped into balls around the filling and then coated in sesame seeds before being deep-fried until golden and crispy.
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  Winter Melon Dumplings

  Steamed dumplings filled with fresh shepherd's purse and pork, offering a delicate and savory taste.
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  Scallion Oil Noodles

  Scallion oil noodles is a simple and delicious noodle dish made with noodles as the main ingredient, supplemented by scallions, oil, and other seasonings. After boiling, the noodles are mixed with hot scallion oil and seasonings, creating an enticing aroma and appealing color.
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  Shrimp Pan-Fried Dumplings

  Shrimp pan-fried buns are a snack featuring shrimp as the filling. The dough is fermented, then wrapped around a savory mixture of fresh shrimp, pork, and other seasonings. After sealing, the buns are pan-fried in oil until the bottoms turn golden and crispy, then garnished with sesame seeds and scallions. The result is a deliciously juicy filling encased in a tender, flaky wrapper.
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  Golden Small Pot Pan-Fried Buns

  A savory pork and vegetable-filled bun pan-fried in a small pot until golden and crispy on the bottom, with a tender and juicy top.
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  Golden Pan-Fried Dumplings

  A traditional Chinese snack made with pork filling wrapped in dough and pan-fried until golden brown, offering a crispy exterior and juicy interior.
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  Pickled Cabbage and Pork Noodles

  Snow菜 Meat Noodles is a traditional noodle dish primarily made with noodles, pickled mustard greens (snow菜), and pork strips. The preparation involves slicing pork into thin strips, chopping the pickled mustard greens, stir-frying them together with seasonings, and then mixing with cooked noodles to create a fresh, fragrant, and satisfyingly crisp texture.
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  Mushroom Dumpling

  A traditional Chinese dumpling filled with fresh mushrooms and steamed in a dough wrapper, offering a savory and aromatic taste.

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