Close

Chenjia Steamed Buns (Qingda Plaza Branch)

小吃快餐 · ⭐ 3.9

Shop 195, 1st Floor, Qingda Plaza, No. 1002 Guangcong 7th Road

Dishes

• 

  Winter Melon and Mesona Tea

  A refreshing beverage made from winter melon and mesona grass, sweetened with rock sugar, known for its cooling and detoxifying properties.
• 

  Curry Beef Noodles

  A flavorful dish of tender beef and aromatic curry broth served over noodles, with added vegetables for a rich and satisfying meal.
• 

  Shrimp and Pork Pan-Fried Platter

  A platter featuring pan-fried shrimp and pork, crispy on the outside and tender within, seasoned to perfection.
• 

  Crispy Fried Dumplings

  Crispy Fried Dumplings are a savory snack made by deep-frying filled dumplings until golden and crunchy, offering a satisfying contrast between the crispy exterior and juicy filling.
• 

  Mixed King Oyster Mushroom

  A cold dish made by mixing blanched king oyster mushrooms with garlic, cilantro, and chili oil for a fresh and savory flavor.
• 

  Signature Beef Noodle Soup

  Our signature beef and vermicelli soup is made with tender beef and soft vermicelli, combined with a fragrant broth and seasoned appropriately. After careful simmering, the soup has a rich flavor, the beef is juicy and tender, and the vermicelli absorbs the broth, offering a smooth and satisfying texture.
• 

  Pork and Napa Cabbage Pan-Fried Dumplings

  Pork and cabbage potstickers are made with pork and cabbage as the main ingredients. The pork is minced and mixed with finely chopped cabbage, then seasoned and blended into a filling. The filling is wrapped into dumpling wrappers to form the dumpling shape. Finally, oil is added to a flat pan, the dumplings are arranged neatly, and they are fried until the bottoms turn golden brown. Water is then added, the pan is covered, and the dumplings are steamed until fully cooked.
• 

  Pan-fried Dumpling Combo

  Pan-fried dumplings with pork and shrimp filling, each stuffed separately, then pan-fried until golden and crispy on the bottom, soft on top. Cooked with minimal oil and water for a fragrant crust and tender filling.
• 

  Tomato Fresh-Scalded Beef Noodles

  Tomato Fresh-Scalded Beef Noodles is a soup noodle dish featuring handmade noodles, thinly sliced fresh beef, ripe tomatoes, and seasonal vegetables. The broth is made by simmering tomatoes into a rich base. The noodles are cooked separately and placed in a bowl. Thin slices of fresh beef are scalded at the table by pouring the hot tomato broth over them, cooking the beef just until tender. It is served with vegetables. The broth is tangy and appetizing, the beef remains tender, and the noodles are chewy.
• 

  New Braised Pork Noodles

  The new Braised Pork Noodles feature hand-pulled wide noodles served with slowly simmered minced pork. The pork, typically pork belly, is diced and braised with soy sauce, rice wine, rock sugar, and five-spice powder until tender and flavorful. The noodles are boiled, drained, and tossed with the braised pork and a small amount of its cooking sauce. It can be garnished with chopped scallions, cilantro, or pickled radish according to preference. Main ingredients include noodles, pork belly, soy sauce, rice wine, rock sugar, and five-spice powder.
• 

  Mushroom Shengjian Bao

  Mushroom Shengjian Bao is a type of Chinese pan-fried bun with a filling primarily made of various mushrooms. Key ingredients include chopped button mushrooms, shiitake, and king oyster mushrooms, sometimes with a small amount of minced pork or dried tofu for texture. The mushroom filling is wrapped in leavened dough, placed seam-side down in a flat pan, first pan-fried until the bottom is golden and crispy, then steamed with a small amount of water until cooked through. The finished bun features a crispy, fragrant bottom, a soft top, and a juicy filling that highlights the natural umami of the mushrooms.
• 

  Mushroom Chicken Soup Pork Wonton

  Mushroom Chicken Soup Pork Wonton is a traditional noodle dish featuring fresh pork filling served in a clear broth made from mushrooms and chicken. Key ingredients include pork shoulder, shiitake mushrooms, enoki mushrooms, chicken bones, ginger, scallions, and wonton wrappers. The broth is prepared by simmering chicken bones with assorted mushrooms for an extended period to extract a clear, flavorful soup. The pork filling is hand-chopped and lightly seasoned. The filling is wrapped in thin dough skins into ingot-shaped parcels, boiled until cooked, then served in the hot mushroom chicken broth, garnished with scallions. The soup is clear and savory, with tender wonton wrappers and juicy filling.
• 

  Scallion Oil Noodles

  Scallion oil noodles is a traditional noodle dish primarily made with noodles, scallions, and specially prepared scallion oil. The preparation involves boiling the noodles, then frying chopped scallions in hot oil until golden to make the scallion oil. Finally, the scallion oil is mixed with the noodles and topped with fresh scallions.
• 

  Soul-Stealing Braised Pork Rice

  A savory dish featuring tender braised pork served over steamed rice, with rich, aromatic sauce that coats every grain.
• 

  Potato Crackers

  Potato cracklings is a home-style dish primarily made from potatoes. The potatoes are first boiled, peeled, and cut into pieces, then pan-fried until golden brown on both sides to form a crispy crust. Finally, seasonings are added and stir-fried evenly.
• 

  Wonton Char Siu Yangchun Noodles

  Wonton Char Siu Yangchun Noodles is a staple dish combining wontons, char siu, and Yangchun noodles. Key ingredients include handmade pork or shrimp wontons, honey-roasted char siu slices, and thin Yangchun noodles cooked in broth. The soup base is typically clear and savory, made from pork or chicken bones. The dish is assembled by placing cooked noodles in a bowl, topping them with boiled wontons and sliced char siu, then ladling hot broth over. It features the tenderness of wontons, the sweet-salty flavor of char siu, and the smooth texture of the noodles.
• 

  Spicy Blanched Beef Noodles

  Spicy Blanched Beef Noodles is a dish primarily made with fresh beef slices and handmade noodles. The fresh beef is thinly sliced and quickly blanched in a hot broth to retain its tender texture. The noodles, typically alkaline noodles or hand-pulled noodles, are cooked and placed in a bowl. The broth is simmered from beef bones and spices, seasoned with chili oil and Sichuan peppercorns for a spicy flavor. Finally, the blanched beef slices are arranged on top of the noodles, hot broth is poured over, and garnished with scallions and cilantro.
• 

  Fresh Meat and Fish Roe Dumplings

  Fresh meat and fish roe dumplings feature a savory pork filling with burstable fish roe, steamed or boiled in clear broth for a delicate, umami-rich taste.
• 

  Chicken and Pork Dumplings in Broth

  Chicken broth and pork dumplings made with fresh pork and chicken stock, seasoned and wrapped in dumpling wrappers, then served in hot chicken broth.

Reviews