Close

Yun San Dou Zi (Ming Hui Lou Dian)

小吃快餐 · ⭐ 3.9

South of Building No. 22, Guangminglou Zhong Street

Dishes

• 

  Mixed Vegetable Kimchi

  Kimchi is made from various fresh vegetables like napa cabbage, radish, cucumber, and chili peppers. After washing and cutting, they are salted, then mixed with garlic, ginger, fish sauce, and chili powder before being sealed and fermented for several days.
• 

  Pickled Vegetable Strips

  Pickled vegetable丝 are mainly made from pickled vegetables, finely shredded to preserve the original flavor of the pickled vegetables. The preparation process is simple—just slice the pickled vegetables into thin strips and mix with appropriate seasonings for immediate consumption.
• 

  Baked flatbread

  Baozi is a Chinese pastry made primarily from flour, water, and yeast. It is prepared by mixing the dough, allowing it to ferment, rolling it out, and then baking it. After baking, the baozi has a golden, crispy crust and a soft, flaky interior.
• 

  Braised Flatbread with Meat

  Baozi with meat is a Chinese snack, primarily made with baozi and pork that has been stewed to a perfect balance of fat and lean. The baozi is baked until golden and crispy, then filled with seasoned, tender, and juicy stewed pork. The succulent meat complements the crunchy texture of the baozi beautifully.
• 

  Crispy Fried Dough Rings

  Jiaoquan is a fried food made primarily from flour. The dough is shaped into rings and deep-fried until golden and crispy, making it a traditional Beijing snack.
• 

  Boiled Bean Juice in Packaged Form

  Boiled soybean juice in sealed bags is a beverage made primarily from soybeans, processed through soaking, grinding, filtering, and boiling. It has a liquid consistency, with a milky white or slightly yellow color, and is conveniently stored and consumed in sealed packaging.
• 

  Pork and scallion dumplings

  Pork and scallion dumplings are made primarily with pork and scallions. The pork is minced and mixed with chopped scallions, then seasoned with appropriate seasonings and stirred evenly. The dough is rolled into thin wrappers, filled with the mixture, flattened, and pan-fried until golden brown on both sides.
• 

  Sugar-fired baked bun

  Sugar火烧 is a traditional Chinese pastry made primarily from flour, brown sugar, and sesame paste. The dough is prepared by fermenting the flour, then mixing in brown sugar and sesame paste, and finally baking it until the surface turns golden and crispy.
• 

  Pure Soybean Cornmeal Pancake

  Pure soybean cornmeal pancake is a type of pancake made by mixing pure soybean flour and cornmeal, usually fried on a flat pan. The main ingredients are soybeans and corn, with a crispy texture.
• 

  Offal Soup

  Offal soup is a dish made primarily from sheep offal such as sheep stomach, liver, lungs, and intestines, carefully simmered to create a rich broth. The preparation involves placing the offal together with appropriate seasonings and water into a pot, then slowly stewing over low heat until the broth turns milky white and the offal is tender and flavorful.
• 

  Old Beijing Fried Sauce Noodles

  Old Beijing fried sauce noodles are a traditional Beijing dish made with hand-pulled noodles, topped with a specially prepared fried sauce and garnished with shredded cucumber and bean sprouts. The fried sauce is made by stir-frying yellow soybean paste with minced meat, resulting in a rich and flavorful dish.
• 

  Soybean Juice

  Bean juice is a traditional Beijing snack made by soaking mung beans, grinding them into a paste, and fermenting the mixture. The process involves soaking the mung beans, grinding them into a slurry, filtering the liquid, and allowing it to ferment naturally to develop a mild sour taste, then boiling it before drinking. It is typically served with fried crullers (焦圈) and pickled vegetables.
• 

  Millet Porridge

  Mian Cha is a traditional Chinese snack made primarily from flour, sesame paste, and fragrant oil. First, the flour is stir-fried until slightly yellow, then mixed with an appropriate amount of water to form a paste, which is cooked and served in a bowl. Next, a rich sesame paste is drizzled on top, followed by a sprinkle of fragrant oil and salt. Finally, sesame salt is added before serving.

Reviews