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Jin Fengshou Baozi Restaurant

小吃快餐 · ⭐ 3.6

Beside the Industrial and Commercial Bank of China, North Zone, Yanhu Residential Area, Chezhan 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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  Orleans Chicken Skin

  Orleans chicken skin is a dish made primarily from chicken skin, marinated and then pan-fried or grilled. The skin is seasoned with Orleans-style spices, then cooked at high heat to create a crispy exterior and tender interior.
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  Baby bok choy

  Baby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
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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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  Pork Bun

  Pork buns are made with pork as the main filling, combined with flour and other ingredients. First, chop the pork into a filling and mix it with appropriate seasonings. Then, roll out the fermented dough into wrappers, fill with the pork mixture, and shape into buns. Finally, steam them in a steamer until cooked.
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  Pork and Chive Dumplings

  Pork and chive dumplings are made with minced pork and chopped scallions as the filling, wrapped in dough and cooked by boiling or steaming. The pork is minced and mixed with chopped scallions, seasoned and stirred evenly to form the filling, then wrapped in flattened dough and sealed before cooking.
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  Lao Xinfeng Meat Bun

  Lao Xinfeng meat buns are Chinese dough dishes made with pork as the main ingredient. The filling is typically a mix of lean pork and seasonings like scallions and ginger, wrapped in fermented dough and steamed. The meat mixture is evenly combined, placed in the dough, sealed by pinching, then steamed until cooked.
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  Wild Vegetable Dumplings

  Wild vegetable dumplings feature fresh wild greens as the main filling, combined with a small amount of pork or vegetarian filling. The vegetables are washed, chopped, mixed with seasonings, and wrapped in fermented dough before steaming.
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  Braised Fish Dumplings

  Braised fish dumplings are made primarily from fresh mackerel meat, combined with seasonings such as scallions and ginger. After being finely mixed into a filling, the mixture is wrapped in dumpling wrappers. The preparation method emphasizes careful handling of the fish meat—removing bones while preserving its tenderness—and uses traditional dumpling-making techniques to create dumplings that are flavorful and nutritious.
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  Egg Soup

  Egg soup is a simple and home-style soup, primarily made with eggs and boiling water. The method involves beating the eggs and adding them to boiling water, quickly stirring to form egg flowers. Season with salt and pepper, then sprinkle with chopped green onions before serving.
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  Pigeon Crop

  Pigeon belly refers to the internal organs of a pigeon, typically its abdominal fat and membranes. Clean thoroughly, remove impurities, then blanch before stewing or stir-frying, or combine with other ingredients.

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