Sanjin Soup Dumplings (Gonghe Xin Village Store)
小吃快餐 · ⭐ 3.9
No. 228-2, Gonghe Xin Village, Longhua Subdistrict
Dragon Mate tips
If you are traveling in China to visit Shenzhen, 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. 228-2, Gonghe Xin Village, Longhua Subdistrict. 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: Farmhouse Red Bean Bun, Corn Steamed Dumplings, 纯豆豆浆.
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: Shenzhen
- Category: 小吃快餐
- Rating: 3.9
- Address: No. 228-2, Gonghe Xin Village, Longhua Subdistrict
- Popular dishes: Farmhouse Red Bean Bun, Corn Steamed Dumplings, 纯豆豆浆, Tea-Scented Braised Eggs, Mushroom and Bok Choy Dumplings
China trip · China travel
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Dishes
Farmhouse Red Bean BunA traditional snack made with glutinous rice flour and red bean filling, steamed to a soft, sweet texture.
Corn Steamed DumplingsCorn dumplings made with corn kernels and pork, seasoned and wrapped in thin dough, then steamed. Filling includes fresh corn, minced lean pork, scallions, and ginger; the soft, chewy wrapper delivers a savory flavor.
纯豆豆浆纯豆豆浆是以黄豆为主要原料，经过浸泡、研磨、过滤和煮沸等步骤制成的饮品。制作时将黄豆泡发后与水一同研磨成浆，再通过滤布过滤掉豆渣，最后加热煮沸即可饮用。
Tea-Scented Braised EggsTea-scented braised eggs are made by simmering boiled eggs in a seasoned broth infused with tea leaves and spices, resulting in a fragrant and savory dish.
Mushroom and Bok Choy DumplingsXianggu Qingcai Bao is made with flour dough filled with a mixture of fresh mushrooms and greens, steamed after shaping. The filling combines chopped mushrooms and vegetables with seasonings, then wrapped in dough and steamed until cooked.
Fish-Flavored Shredded Pork BunsFish-flavored shredded pork buns are made by stir-frying pork strips with wood ear mushrooms, carrots, and green peppers, then wrapping the filling in fermented dough and steaming. A fish-flavor sauce (vinegar, sugar, soy sauce, ginger, garlic, and doubanjiang) is added to the filling for its distinctive taste.