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Fish Stew Long

小吃快餐 · ⭐ 3.6

J Building, Shangyecheng, Jincheng Subdistrict

Dishes

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  Homestyle Dried Mustard Greens Fried Rice

  A savory fried rice dish made with dried mustard greens, rice, and pork belly, stir-fried to perfection for a rich, umami flavor.
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  Homemade Milk Tea with Taro Balls

  A sweet and creamy beverage made by mixing homemade taro balls with rich milk tea, offering a delightful chewy texture and smooth flavor.
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  Special Vinegar Stir-Fried Chicken Baozi Rice

  A flavorful dish featuring chicken stir-fried with vinegar and served over rice, creating a tangy, savory blend that's both comforting and aromatic.
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  Braised Spare Ribs Claypot Rice

  Braised spare ribs in clay pot rice features marinated pork ribs cooked slowly with fragrant rice in a clay pot. The rice absorbs the rich aroma and fat, forming a crispy crust at the bottom. Seasoned with soy sauce and oyster sauce for deep flavor and perfectly textured rice.
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  Bamboo Shoots Braised Pork

  Bamboo shoot braised pork is a dish primarily made with fatty pork belly and rehydrated bamboo shoots. After cutting the pork into pieces and blanching it, it is cooked together with the bamboo shoots in a pot along with soy sauce, sugar, and cooking wine. It is slowly stewed over low heat until the pork becomes tender and the bamboo shoots absorb the rich broth, resulting in a deeply flavorful dish.
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  Pure Preserved Pork Baozi Rice

  A traditional Cantonese dish featuring preserved pork and fragrant rice cooked in a clay pot, resulting in a savory, crispy-bottomed meal.
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  Homemade Meatballs

  Homemade meatballs made from a blend of pork and beef, seasoned with scallions, ginger, egg, and starch, then shaped into balls and cooked by boiling or pan-frying for a tender, flavorful dish.
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  Duck Feet

  Duck feet, made from duck legs, are cleaned, blanched to remove odor, then stewed, braised, or simmered in sauce until tender and flavorful. Commonly cooked with soy sauce, star anise, cinnamon, and ginger over low heat.
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  Duck Neck

  Duck neck is a dish made primarily from the neck of a duck, prepared by marinating and then roasting or braising. The meat is firm and tender, with thin skin that retains the natural flavor of duck while absorbing the rich taste of various spices.

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