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Rundshen No.1 Vegetarian Restaurant

素食 · ⭐ 3.8

No. 666, Changzhou Road (100 meters north of Haiyan Stomatological Hospital, east side of the Second Health School)

Dishes

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  Potato Pancake

  Potato pancakes are a snack made primarily from potatoes. To prepare them, wash and peel the potatoes, slice them, steam until tender, then mash into a paste. Add an appropriate amount of flour and salt, mix well, shape into small round cakes, and finally pan-fry until golden brown on both sides.
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  Roasted Sweet Potato

  Roasted sweet potato is a simple and delicious snack. Fresh sweet potatoes are washed, wrapped in aluminum foil, or placed directly on a grill, then slowly roasted in a preheated oven or near charcoal until fully cooked, with a slightly caramelized skin and soft, sweet flesh.
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  Boiled Noodles

  Boiling noodles involves cooking flour-based noodles in boiling water, optionally adding vegetables, meat, or eggs. Serve with sauce or seasoning.
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  Brown Sugar Glutinous Rice Cake

  Red sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
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  Egg Tart

  A custard tart is a Western pastry filled with a custard made from egg mixture, typically prepared by blending eggs, milk, sugar, and vanilla extract to form the custard, which is then poured into small pie crusts and baked. The resulting custard tart has a crisp outer crust and a sweet, yellow solidified custard inside.
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  Tomato Egg Drop Soup

  Tomato egg drop soup is mainly made from tomatoes and eggs. Cut tomatoes into pieces or mash them, boil in water, then slowly add beaten eggs while stirring to form egg flowers, finally season to taste.
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  Taro Sweet Potato Balls

  Taro sweet potato balls are a type of dumpling dish made primarily from sweet potatoes and taro. Steam the sweet potatoes and taro until soft, then mash them into a paste. Add an appropriate amount of glutinous rice flour and sugar, mix well, knead into a dough, shape into small balls, and deep-fry in oil until golden and crispy.

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