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Mo Mo Ge Cantonese Dim Sum Shop (Hongyu Road Branch)

Cantonese cuisine · ⭐

Adjacent to Hongyang Primary School, Dajingtou Comprehensive Market

Dishes

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  Taiwanese Hot Dog Bun

  A street food snack made by baking a hot dog sausage inside a bread bun, often served with sauces like ketchup or mustard.
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  Walnut Bun

  Walnut bao is a traditional pastry made from flour as the main ingredient, fermented with yeast to form dough, then filled with walnuts, sugar, and a small amount of sesame seeds, and steamed. The outer skin is soft, while the filling is sweet and rich in flavor.
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  Flowing Sand Bun

  A流沙包 is a Chinese pastry made with a flour-based dough and filled with a mixture of salted egg yolk and sugar oil. It is prepared by wrapping the filling in fermented dough and steaming it, resulting in a soft outer skin and a flowing, molten filling when heated.
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  Steamed Dumplings

  Dumplings are a traditional snack made primarily from flour, glutinous rice, and meat. The dough wraps around glutinous rice and seasoned meat filling, then is steamed. The outer skin becomes thin and soft, while the filling remains flavorful and rich in texture.
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  Corn and Pork Dumplings

  Corn and pork dumplings are made by mixing fresh corn kernels with seasoned pork filling, wrapped in dough, and steamed until tender.
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  Lotus Leaf Steamed Rice Noodles

  A dish made of rice flour steamed in lotus leaves, often filled with meat or seafood, offering a fragrant and soft texture.
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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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  Leek Dumplings

  Leek bao is a steamed bun filled with chopped leeks mixed with seasonings, often combined with pork or shrimp. The filling is wrapped in fermented dough and steamed.
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  Fresh Meat Bun

  Steamed pork buns are a classic Chinese pastry made with pork as the main ingredient. The dough is fermented to achieve a soft and fluffy texture, while the filling uses fresh pork seasoned with spices and mixed thoroughly. After steaming, the filling becomes tender and juicy, perfectly blending with the dough to create an irresistible flavor.
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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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