Zhang Ji Jiu Cai Shui Jian Bao

Wrapped in a flour skin with fillings such as chives and glass noodles, the bottom is pan-fried to a golden crisp, and the top is soft. The chive aroma is rich, and the texture is abundant. Suitable for dipping in thick soy sauce or chili sauce.

The filling contains cabbage and pork, and the bottom of the dough skin is pan-fried until crispy. The cabbage has a natural sweetness and crispness, perfectly combined with the meat filling. Eating it while hot is the best way to enjoy the aroma of the soup and the dough skin.

Rice is simmered until soft and mushy, resulting in a thick and smooth congee. The flavor is light and mainly served as a staple to accompany pan-fried buns or savory side dishes. It is warming and easy to digest.

Various side dishes served in small plates, commonly including dried tofu, kelp, braised eggs, or pickled vegetables. The flavors are usually savory and appetizing, with diverse textures. Subject to availability, these can enrich your meal.