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Spring Wind Dining

小吃快餐 · ⭐ 4.3

No. 459 Dongda Street

Dishes

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  Three-Diced Pork Bun

  San Ding Bao is a traditional dim sum made by steaming dough filled with diced pork, chicken, and bamboo shoots, seasoned with a touch of scallion and ginger.
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  Large Meat Bun

  A large meat bun is a Chinese pastry made with fermented wheat dough wrapped around pork filling, using main ingredients like pork, scallions, ginger, and flour. The pork is minced, seasoned, mixed, stuffed into dough, and steamed.
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  Steamed Softshell Turtle with Pigeon Eggs

  Steamed softshell turtle with pigeon eggs, made primarily from turtle and pigeon eggs, gently steamed to preserve natural flavors. The dish features tender texture and clear, refreshing broth.
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  清蒸鳗鱼

  清蒸鳗鱼是一道以新鲜鳗鱼为主料，辅以姜片、葱段等调料，通过清蒸方式制作的菜肴。鳗鱼经过处理后放入蒸锅，利用蒸汽使其熟透，保持原汁原味。
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  Rose Bun

  A Chinese pastry made with flour dough and rose jam, shaped like a flower and steamed to perfection.
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  Mutton Hot Pot in Cauldron

  A hearty dish featuring tender mutton and vegetables simmered in a rich broth, served in a small pot for individual enjoyment.
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  Lamb Noodle Soup

  Lamb noodles are primarily made with lamb and noodles. The lamb is cut into pieces and stewed until tender, then seasoned with scallions, ginger, cooking wine, and other spices to remove fishy odor and enhance aroma, resulting in a rich broth. The noodles are typically hand-made or machine-made, boiled until cooked, then added to the lamb soup, garnished with cilantro or green onions.
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  Sheep blood

  羊血 is a dish primarily made from sheep blood, typically solidified, cut into pieces, and stir-fried or boiled with scallions, ginger, garlic, chili, and other seasonings. It can also be cooked with辅料 like tofu or greens.
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  Meat Bun

  A meat bun is a type of dough-based pastry made primarily from flour, typically filled with pork or other meats. The dough is fermented, rolled out, wrapped around seasoned meat filling, and then steamed.
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  Meat Mooncake

  A traditional Chinese pastry with a flaky crust and savory pork filling, typically baked or pan-fried.
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  Vegetable Wrap

  A traditional Chinese dumpling made by wrapping vegetable filling in dough, using ingredients like flour, cabbage, carrot, and pork, prepared through kneading, rolling, stuffing, and steaming.
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  Crab Paste Steamed Fish

  A dish made by steaming barb fish with crab paste, resulting in tender fish and rich crab flavor.
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  Crab Roe Shrimp

  A Chinese dish featuring fresh shrimp and crab roe, stir-fried or steamed to create a rich, savory flavor.
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  Red Bean Bun

  A red bean bun is a steamed dough food with wheat flour as the skin and red bean paste as the filling. The fermented dough is rolled into small rounds, filled with red bean paste, sealed into a ball, and then steamed until cooked.
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  Braised Pork Belly

  A classic Chinese braised pork belly dish made with fatty pork belly simmered in soy sauce, sugar, and spices until tender and flavorful.
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  Black Pork Potstickers

  Pan-fried dumplings filled with seasoned black pork, crispy on the bottom and juicy inside.

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