Peninsula Large Soda Bread (Sanxin Shunde Garden Branch)
小吃快餐 · ⭐ 3.8
No. 75 Dongzhan Street, Door 2
Dragon Mate tips
If you are traveling in China to visit Shenyang, 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 No. 75 Dongzhan Street, Door 2. 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: Dough-cut Steamed Bun, Four-Grain Steamed Corn Cake, Round Steamed Bun.
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: Shenyang
- Category: 小吃快餐
- Rating: 3.8
- Address: No. 75 Dongzhan Street, Door 2
- Popular dishes: Dough-cut Steamed Bun, Four-Grain Steamed Corn Cake, Round Steamed Bun, Flower-shaped steamed bun, Fermented Soybean Dumpling
China trip · China travel
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Dishes
Dough-cut Steamed BunSteamed stuffed buns, also known as dao qie mantou, are a traditional Chinese pastry made primarily from flour and fermented dough. Shaped into long strips with a smooth surface, they are sliced evenly with a knife. The buns have a soft texture and a subtle wheat aroma, making them suitable as a staple food paired with various dishes, or as a breakfast or afternoon tea option.
Four-Grain Steamed Corn CakeA traditional steamed cake made from a blend of corn, sorghum, millet, and bean flours, popular in Northeast China for its hearty texture and earthy flavor.
Round Steamed BunBaozi is a traditional steamed bread made primarily from flour and yeast. The dough is mixed, fermented, shaped into balls, and steamed until cooked.
Flower-shaped steamed bunBaozi is a traditional Chinese pastry made primarily from flour, crafted through steps such as fermentation, kneading, and rolling. Its surface features a spiral pattern, with a soft texture and distinct layers.
Fermented Soybean DumplingDoubao is a traditional Chinese pastry made with red bean paste as filling and a wrapper of yellow millet flour, glutinous rice flour, or wheat flour. To prepare, roll out the fermented dough into round sheets, fill with red bean paste, seal the edges, place seam-side down in a preheated flat pan, and cook over low heat until golden brown on both sides.