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Chuanbei Round Dumpling House (Yanqing Store)

小吃快餐 · ⭐ 3.5

No. 26 Guishui North Street

Dishes

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  Eight Treasure Vegetable

  Babaocai is a dish made by stir-frying a mixture of various ingredients. The main ingredients include carrot, green pepper, wood ear mushroom, shiitake mushroom, bean sprouts, corn kernels, peas, and bamboo shoots—eight different components in total. To prepare it, cut the ingredients into small cubes or slices, blanch or sauté them separately, then mix and stir-fry thoroughly, adding appropriate seasonings.
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  Shredded Potato Wraps

  Potato丝卷饼 is a home-style snack made by slicing fresh potatoes into thin strips, quickly stir-frying them, and rolling them into thin pancakes. The pancakes are made from flour and water, then pan-fried. To serve, wrap the stir-fried potato strips in the pancake and add适量 of seasoning.
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  Bell Pepper and Eggplant Filling

  尖椒茄子馅 is a filling made primarily from eggplant and green chili. Eggplant is diced and salted to remove water, green chili is minced, then both are mixed with seasonings to form the filling, commonly used in dumplings, buns, or as a stuffing for dishes.
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  Oil Cake

  Oil cakes are made primarily from flour, combined with适量 water and oil, then mixed and kneaded into dough. After flattening and pan-frying, they become golden brown on the surface, crispy and crunchy, while soft and layered inside.
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  Fire Spoon with Roasted Sausage

  Fire spoon with roasted sausage is a Chinese snack made by placing roasted sausage in a fire spoon.
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  Meat-filled fire bun

  Fire-shao with meat is a noodle dish where sliced cooked meats like pork, beef, or lamb are stuffed into a handmade flatbread. The bread has a crispy outer layer and soft interior, often enhanced with oil or sesame during baking. The meat is typically stewed or braised to maintain tenderness.
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  Pork and Fennel Dumplings

  Pork and fennel dumplings are made with fresh pork and fennel as the main ingredients. The two are finely chopped and mixed together to form the filling, which is then wrapped into dumpling wrappers. The dumplings are neatly shaped, allowing the filling to be seen through their thin skin. They are typically boiled, and when cooked, the dumpling skins become transparent while the filling remains bright green, releasing a subtle fennel aroma.
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  White Fire Bun

  Bai Huoshao is a flour-based noodle dish, typically made by rolling dough into thin sheets, cutting into small pieces, and deep-frying until golden and crispy. It has a crunchy exterior and soft interior, often enjoyed as a snack or side dish.
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  Black Rice Porridge

  Purple rice porridge is primarily made with purple rice and water. After soaking the purple rice, it is boiled with an appropriate amount of water, then simmered over low heat until the rice is soft and the porridge thickens—this yields purple rice porridge.
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  Offal Soup

  Offal soup is a dish made primarily from sheep offal such as sheep stomach, liver, lungs, and intestines, carefully simmered to create a rich broth. The preparation involves placing the offal together with appropriate seasonings and water into a pot, then slowly stewing over low heat until the broth turns milky white and the offal is tender and flavorful.
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  Fennel Pork Buns

  Fennel pork buns are a classic Chinese pastry made primarily with fresh fennel and pork. The pork is minced and mixed with chopped fennel, then seasoned with appropriate spices and well blended. After the dough has fermented, it is rolled into wrappers and filled with the mixture, then steamed. The finished buns emit a rich meat aroma, while the unique scent of fennel adds a refreshing taste.
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  Leek and Egg Filling

  Leek and egg filling is mainly made from leeks and eggs. Chopped leeks are mixed with beaten eggs, seasoned with appropriate调料, and stirred evenly to serve as a filling for dumplings, buns, or pancakes.

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