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Xiao Pang Bao Zi Wang (Jiao Men Ding)

小吃快餐 · ⭐ 4.1

Courtyard No. 121, Majiapu East Road, Building 5, 1st Floor, Units 5–7

Dishes

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  Stomach-Healthy Millet Porridge

  Nourishing stomach小米粥 is primarily made from millet and water. After rinsing the millet clean, add an appropriate amount of water and simmer over medium-low heat until the grains are soft and the porridge thick. A small amount of rock sugar or red dates can be added for flavor as needed, making it suitable for those with weak digestion.
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  Pumpkin Porridge

  Pumpkin porridge is a dish made primarily from pumpkin and rice. The preparation is simple: first peel and cut the pumpkin into pieces, then add it together with washed rice into a pot, along with适量 water. Cook until the rice is soft and the pumpkin is tender. Finally, season to taste with an appropriate amount of sugar or salt.
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  Stir-fried Liver in Small Bowl

  Small bowl stir-fried liver is a dish featuring pork liver as the main ingredient, often cooked with pork intestines. After cleaning and slicing, they are stir-fried with葱姜蒜 and seasonings like soy sauce and cooking wine, then thickened and served in small bowls.
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  Little Fat Baozi

  Xiaopang Baozi is a Chinese pastry made with flour as the wrapper and primarily filled with pork and scallions, hand-formed and steamed. The bun skin is soft and fluffy, while the filling is fresh and aromatic, offering a rich and satisfying taste.
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  Beef and Scallion Dumplings

  Beef and scallion buns are a classic Chinese pastry, filled with tender and juicy beef and fragrant scallions, wrapped in soft dough and steamed to perfection. The result is a delicious, nutritious dish where the rich flavor of beef blends perfectly with the spicy aroma of scallions, offering both a satisfying taste experience and high-quality protein and dietary fiber.
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  Pork and Napa Cabbage Dumplings

  Pork and cabbage dumplings are a Chinese pastry made with pork and cabbage. Minced pork is mixed with seasonings, cabbage is chopped and squeezed to remove excess water, then combined with the meat filling. The mixture is wrapped in dough wrappers, sealed, and steamed.
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  Beijing-style Braised Pork and Steamed Bread

  Old Beijing Lu Zhuo Huo Che is a traditional Beijing snack made primarily from pig intestines, pig lungs, tofu skin, and baked flatbread. The preparation involves cleaning the pig intestines and lungs, then stewing them with various spices until fully flavored. Additional ingredients such as tofu skin are added to continue simmering, and it is finally served with roasted flatbread.
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  Old Beijing Stewed Liver

  Old Beijing Fried Liver is a traditional Beijing snack, primarily made with pork liver and intestines, thickened with starch. After slicing the pork liver, it is quickly stir-fried together with the intestines, then seasoned with soy sauce, cooking wine, scallions, ginger, and other seasonings. Finally, a starch slurry is added to thicken the sauce. The finished dish has a deep brown color, a smooth and tender texture, and a rich flavor.
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  Shrimp Dumplings

  Shrimp dumplings are filled with fresh shrimp and pork, wrapped in delicate dough to create traditional Chinese wontons. The freshness of the shrimp blends harmoniously with the rich flavor of the pork, while the soft and tender wrapper and clear broth deliver a simple yet pure taste.
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  Bone Broth Pork Dumplings

  Fresh meat dumplings with bone broth are made using pork tenderloin and fat, seasoned with scallion-ginger water, salt, and pepper, then wrapped in thin dough and boiled. The bone broth is slowly simmered from pork bones, resulting in a clear color and rich flavor.

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