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Xiao Pang Bao Zi Wang - Char Siu Kaung - Mi Line (Tian Tan Nan Fen)

小吃快餐 · ⭐ 3.8

Ground-floor shop, Building 4, Licun South Li, Jingtai Road

Dishes

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  Braised Pork and Steamed Bun

  Stewed Pork Intestines and Fried Dough with Flatbread is a traditional Beijing snack, primarily made from pig intestines, pig lungs, fried tofu, and flatbread. The ingredients are simmered in a seasoned broth and served with sauces and seasonings. Flatbread, a type of dough-based food, can be soaked in the stewed broth before eating, enhancing its flavor.
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  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.
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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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  Little胖 Beef Dumplings

  Xiaopang beef baozi made with flour dough and filled with minced beef, scallions, ginger, and seasonings, steamed to perfection.
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  Fresh Pork Bun

  Xiaopang fresh meat buns are Chinese dumplings made with flour wrappers and pork filling. The dough is fermented, rolled thin, filled with minced pork and seasonings like scallions and ginger, then steamed into a bun shape.
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  Stir-fried Liver

  Stir-fried liver is a traditional snack made primarily from pig liver, intestines, and starch thickening. The pig liver is sliced, the intestines are cut into segments, and both are quickly stir-fried with various spices and seasonings. Finally, starch is used to thicken the sauce, resulting in a rich, flavorful dish with a satisfying texture.
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  Black Rice Porridge

  Purple rice porridge is primarily made with purple rice and water. After soaking the purple rice, it is boiled with an appropriate amount of water, then simmered over low heat until the rice is soft and the porridge thickens—this yields purple rice porridge.
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  Fennel Egg Dumplings

  Fennel egg dumplings are a type of dough dish made primarily from fennel and eggs. Fennel is chopped and mixed with beaten eggs, along with appropriate seasonings, to create a filling that is wrapped in dough wrappers and then steamed or pan-fried.
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  Tea Egg

  Tea eggs are a traditional Chinese snack made primarily from eggs and tea. The preparation involves boiling the eggs until fully cooked, then gently cracking the shells before simmering them together with tea, spices, and seasonings. This allows the tea's aroma to penetrate the egg, creating a unique flavor.
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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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