Mantou King (Yixing Nanli Community Branch)
小吃快餐 · ⭐ 3.6
Ground-floor commercial unit, No. 101, Building 4, Block 7, Yixing South Community
Dragon Mate tips
If you are traveling in China to visit Tianjin, 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 Ground-floor commercial unit, No. 101, Building 4, Block 7, Yixing South Community. 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: 枣卷, Brown Sugar Red Date Flowering Steamed Bun, Fermented Soybean Dumpling.
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: Tianjin
- Category: 小吃快餐
- Rating: 3.6
- Address: Ground-floor commercial unit, No. 101, Building 4, Block 7, Yixing South Community
- Popular dishes: 枣卷, Brown Sugar Red Date Flowering Steamed Bun, Fermented Soybean Dumpling, Black Rice Steamed Bun
China trip · China travel
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Dishes
枣卷枣卷是一种以红枣为主要食材，将去核红枣包裹在面皮或糯米皮中制成的点心。制作时通常将红枣切片或整颗包入面团内，蒸制或煎制而成，口感软糯香甜。
Brown Sugar Red Date Flowering Steamed BunRed sugar and jujube flower bun is a fermented dough snack made from flour, red sugar, and dried jujubes. The dough is fermented, mixed with red sugar and chopped jujubes, shaped, then steamed until it blooms with a cracked surface and soft interior.
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.
Black Rice Steamed BunBlack rice buns are fermented dough made from a mix of black rice flour and wheat flour, using ingredients like black rice, wheat flour, yeast, and water. The black rice is ground into powder, mixed with wheat flour in proportion, then combined with warm water and yeast to form a dough that is fermented, rested, and steamed.