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Aunt Zhang's Pan-fried Buns (Ala Hao Caichang Branch)

小吃快餐 · ⭐ 3.7

Shop A1-013, Zhongshan East Road Alacai Market

Dishes

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  Dough-cut Steamed Bun

  Steamed 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.
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  Xiaolongbao

  Xiaolongbao is a small soup dumpling filled with pork, known for its thin skin and tender filling with a delicious flavor. The preparation involves making the filling by mincing pork and seasoning it, then preparing dough, rolling out wrappers, stuffing them with the filling, and finally steaming them.
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  Small Dumplings

  Dumpling soup is a Chinese snack made by wrapping minced pork or shrimp in thin dough wrappers to form small dumplings. The filling is placed in the center of the wrapper, which is then sealed and boiled. It is commonly served in broth or plain water, garnished with green onions, cilantro, and soy sauce.
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  Signature Pan-Fried Dumplings

  The signature pan-fried buns are made with pork filling seasoned with scallions, ginger, and other seasonings, wrapped in dough and shaped into a half-moon. They are pan-fried until the bottom turns golden and crispy while the top remains slightly moist, resulting in a delicious texture that is crispy on the outside and tender on the inside.
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  Flower-shaped steamed bun

  Baozi 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.
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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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  Pan-fried Dumplings

  Pot stickers are a traditional Chinese pan-fried dumpling made primarily with pork and chives. To prepare, fill dumpling wrappers with the filling, arrange them neatly in a pan, add适量 oil, and fry until the bottoms turn golden and crispy. Then add a small amount of water and steam until the tops of the dumplings are fully cooked.
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  Bok Choy and Mushroom Dumplings

  Vegetable and mushroom dumplings made with fresh greens and mushrooms, finely chopped and mixed with seasonings, then wrapped in dough and steamed. No excess oil is used to preserve the natural flavors.
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  Fresh Pork and Chives Pan-Fried Dumplings

  Fresh pork and chive dumplings pan-fried until golden brown, with a crispy bottom and tender filling.
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  Egg and Vermicelli Roll

  A Chinese dish made by wrapping a mixture of beaten eggs and soaked vermicelli in egg skin and steaming it, resulting in a tender and nutritious dish.

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