Meal at Wo Wo Dian

This famous Chinese restaurant transcends time. Originating from Mianyang, Szechuan, Wo Wo Dian (窝窝店 百年包子) traces its roots back to 1899 — the Qing Dynasty era. Can you believe it? For over 135 years, the historical store has remained faithful to its traditional recipes passed down through 5 generations of culinary experts.

Fun fact on how the name Wo Wo Dian was derived. Hailing from old Jing Zhong Street, the original store was situated at a low-lying intersection of two streets. Thus, it was known by the name, “Ao Ao Dian (凹凹店)” among locals and that gradually became “Wo Wo Dian” due to the similar pronunciation.

Proudly upholding the centuries-old technique of using laomian 老面 (traditional sourdough), Wo Wo Dian’s handmade steamed buns are made with fermented organic flour that contributes to the buns’ airy-soft exterior, a perfect combination for the juicy meat within.

We had the century steamed buns - legit. Legit best buns I’ve had (I’m not a bun lover) since a while. The texture and juiciness of their buns are tip top. 7/10

I didn’t have their beef noodles - but opted for the chicken noodles. Excellent choice at 7/10 again. The konbu, and collagen soup base was just over the top. I could just eat this, alone.

Their bamboo shoots - we can’t get enough. It’s so green and fresh. 7/10

The pork stir fry in pot is the highlight for me - 7.5/10. You could choose a fish, beef 🥩 or even vegetable stir, but our pork ribs I feel came out best.

This with white steamed rice is bar none. I might be a little loca - but Asian food - and these Chinese numbing spices after weeks of Aegean & Turkish food = sublime!