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Lao Gao Family Heavy Oil Dumplings and Tofu Skin (Dongting Street Branch)

小吃面食 · ⭐ 4.2

No. 29 Dongting Street

Dishes

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  Three Delicacies Tofu Skin

  Three-delight tofu skin is a dish made with tofu skin包裹 shrimp, pork, and mushrooms. The crispy skin encases a savory filling, offering rich flavors and textures.
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  Osmanthus Rice Wine Porridge

  Guìhuā Hú Mǐjiǔ is a dessert made primarily from glutinous rice flour and rice wine. Mix the flour with water to form a paste, cook until thickened, then stir in rice wine. Finish with dried osmanthus flowers or osmanthus syrup. The dish is semi-transparent, smooth in texture, and offers the rich aroma of rice wine and the delicate fragrance of osmanthus.
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  Oil Cake Wrapped with Shaomai

  A fusion snack made by wrapping savory shaomai in crispy fried dough, combining a flaky exterior with a flavorful pork and shrimp filling.
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  Beef Hot Dry Noodles

  Beef hot dry noodles use alkaline noodles as the main ingredient, paired with boiled beef slices or chunks, topped with sesame sauce, soy sauce, vinegar, chili oil, and garnished with green onions and radish cubes. The noodles are boiled, rinsed in cold water, mixed with sauce, then combined with beef and toppings for a chewy texture and rich flavor.
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  Rice Wine

  Rice wine is a traditional fermented beverage made primarily from glutinous rice or regular rice. The production process includes soaking the rice, steaming it, adding yeast starter (qu) to ferment, and finally filtering and clarifying to obtain clear rice wine.
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  Lao Gao's Heavy Oil Dumplings

  A savory dumpling made with pork and shrimp, steamed in a thin wrapper and richly seasoned with oil for a deep, satisfying flavor.
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  Egg Nog

  Egg wine is made by mixing beaten eggs with warm rice wine or yellow wine, stirring well, and heating until just below boiling to coagulate the egg into threads or chunks, forming a warm beverage. The main ingredients are eggs and alcohol.
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  Wonton

  Dumplings are a traditional Chinese noodle dish, made by wrapping flavorful meat filling in thin dough wrappers, usually shaped like ingots. To prepare, the seasoned meat filling is placed into rolled-out dough sheets, sealed tightly at the edges, and then boiled in hot water until cooked through. They can be enjoyed with soup broth and seasonings, offering a rich taste and nutritious flavor.
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  Fish Paste Noodles

  A traditional Chinese dish made by mixing minced fish paste with rice noodles and steaming it, served with a savory sauce or broth.
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  Fresh Pork and Mushroom Dumplings

  Fresh pork and mushroom dumplings are steamed in a delicate wrapper, offering a savory and tender bite.

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