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正宗南京灌汤包(文治二道街店)

小吃快餐 · ⭐ 3.7

No. 6-1 Wenzhi 3rd Street

Dishes

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  Original Soup Dumplings

  Original soup dumplings are made with fresh pork and pork skin gelatin, hand-folded and steamed to create a rich broth inside the delicate wrapper.
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  Rice Porridge

  Millet porridge is a type of porridge made primarily from millet. The preparation method is simple: wash the millet, then boil it with an appropriate amount of water, and simmer over low heat until the porridge becomes thick.
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  Dried Sausage Bun

  A traditional snack made by wrapping cured sausage in dough and steaming it, resulting in a soft outer layer and savory filling.
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  Beef Dumplings

  Beef bao is a classic pastry made primarily with优质 beef, seasoned with scallions, ginger, and other spices, finely chopped to create a flavorful filling. The dough is made from high-gluten flour, fermented, then wrapped around the filling and steamed. The finished beef bao has a soft, white skin and a juicy, savory filling with distinct beef pieces, offering a rich and satisfying texture.
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  Pork and Fresh Shrimp Dumplings

  Pork and shrimp dumplings are made by mixing minced pork and fresh shrimp with seasonings, then steamed in dough wrappers. Main ingredients include pork, fresh shrimp, scallions, and ginger. The process involves preparing the filling, shaping into dumplings, and steaming until cooked.
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  Century Egg and Pork Porridge

  Preserved egg and lean pork congee is a traditional Chinese porridge dish, primarily made with preserved eggs, lean pork, and rice. The method involves cooking rice into a porridge, then adding pre-prepared preserved eggs and lean pork, continuing to simmer until the ingredients are fully cooked and the porridge reaches a thick consistency.
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  Pure Beef Dumplings

  Pure beef dumplings are made with fresh, 100% beef filling, hand-rolled and boiled until tender. They offer a rich, savory taste in a delicate wrapper.
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  Zucchini Egg Wrap

  Zucchini egg roll is made primarily with zucchini and eggs. Zucchini is shredded and mixed with beaten eggs, then seasoned with appropriate seasonings, stirred evenly, and pan-fried into a饼-shaped dish until both sides are golden brown. The preparation method is simple, and the texture is soft and tender.
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  Leek and Egg Dumplings

  Scallion egg dumplings are a traditional Chinese pastry made by wrapping a filling of scallions and eggs in dough, then steamed or pan-fried. The scallions are chopped and mixed with beaten eggs, seasoned with调味料 (seasonings), stirred evenly, and then wrapped into flattened dough skins. The sealed dumplings are cooked until fully done.
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  Xianggu Mushroom and Pork Dumplings

  A savory dumpling filled with minced pork and mushrooms, steamed to perfection with a rich broth inside.

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