12-Hour Breakfast · Lunch & Dinner Fast Food
小吃快餐 · ⭐ 3.4
South entrance of Wanshengfa Supermarket
Dragon Mate tips
If you are traveling in China to visit Jinan, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at South entrance of Wanshengfa Supermarket. It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Twelve-Hour Popular Chicken Pie, Twelve-Hour Beef Pie, Twelve-Hour Sesame Burnt Cake.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Jinan
- Category: 小吃快餐
- Rating: 3.4
- Address: South entrance of Wanshengfa Supermarket
- Popular dishes: Twelve-Hour Popular Chicken Pie, Twelve-Hour Beef Pie, Twelve-Hour Sesame Burnt Cake, Anhui Noodles, Stone Pot Fish Head
China trip · China travel
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Dishes
Twelve-Hour Popular Chicken PieTwelve-hour popular chicken pie is made with chicken breast, onion, and spices, then baked. The crust is crispy, and the filling is tender and juicy.
Twelve-Hour Beef PieTwelve-hour beef pie is made with beef that is slowly cooked for 12 hours, then filled into a pastry. The meat is tender and flavorful, with a crispy crust.
Twelve-Hour Sesame Burnt CakeTwelve-Hour Sesame Burnt Cake is a traditional pastry made mainly from flour, sesame seeds, and sugar. The dough is fermented, then mixed with sesame seeds and sugar, and baked for a long time to create a crispy outer layer and soft inner texture.
Anhui NoodlesAnhui noodles are a type of noodle dish made with wide noodles as the main ingredient, typically served with配料 such as beef, bean sprouts, and cilantro. The noodles are first boiled, then mixed with pre-cooked beef and seasonings, and finally garnished with chopped green onions and cilantro before being thoroughly mixed and ready to eat.
Stone Pot Fish HeadStone pot fish head is a dish made with fresh fish head, tofu, and vegetables, slow-cooked in a stone pot. The fish head, usually from bighead or silver carp, is first pan-fried until slightly golden, then simmered with broth, ginger, and scallions for tender meat and rich soup.