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Xie Huang Guan · Yangcheng Lake Crab (Wuyi Branch)

鱼鲜 · ⭐ 3.4

No. 107, Ruyi Street Comprehensive Building, Tongtai Street Subdistrict

Dishes

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  Crab Set

  A dish featuring fresh crab, steamed or stir-fried with ginger and scallions, known for its rich flavor and tender meat.
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  Guangdong Bok Choy

  Guangdong mustard greens is a classic Cantonese dish, featuring fresh mustard greens as the main ingredient. Through simple cooking techniques, it preserves the original flavor of the greens. To prepare, first wash the mustard greens, then quickly stir-fry them in a hot oil pan. Add an appropriate amount of salt and monosodium glutamate for seasoning, and finally serve while maintaining the dish's vibrant green color and crisp texture.
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  Walnut and Lamb's Lettuce Stir-fry

  A light stir-fried dish made with lamb's lettuce and walnuts. The lettuce is briefly blanched and quickly stir-fried, then mixed with toasted walnuts to retain crispness and nutty aroma. Fresh and subtly savory.
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  Steamed Full-Yolk Female Crab

  Fresh female crab with abundant roe, steamed to preserve its natural flavor and tender texture.
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  Steamed Snails

  Steamed snails are made from fresh snails quickly blanched in boiling water. The meat is tender and retains its natural flavor, with a crisp texture. Typically served with ginger-scallion soy sauce or garlic chili sauce.
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  Bifengtang Spider Crab

  Deep-fried hairy crab with garlic, chili, and breadcrumbs, a dish where fresh crabs are cut, fried until crispy, then stir-fried with sautéed garlic, chili, and breadcrumbs to absorb rich flavors.
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  Golden Rice Noodle Roll

  Jinsha red rice sausage is a type of sausage made primarily from red rice. The rice is ground into flour, mixed with water to form a paste, and then steamed inside sausage casings. A small amount of seasoning like salt or spices may be added for basic flavor. It has a red color, soft and chewy texture, and a delicate taste.

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