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Haodadan Rongbian Pork Ribs (Caohejing Imax City Branch)

粤菜 · ⭐ 4.4

2nd Floor, Caohejing Impression City, next to Xinfaxian Restaurant

Dishes

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  Seven-color Fish Salad

  A colorful Cantonese cold dish made with fresh raw fish slices and assorted vegetables, dressed in a tangy sweet sauce, symbolizing prosperity and good fortune.
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  Seven-Second Stir-Fried Fish Slices

  Seven-Second Stir-Fried Fish Slices is a dish made with fresh fish slices and quickly stir-fried. The main ingredients include fish slices, green onions, garlic, and seasonings, cooked at high temperature to keep the fish tender.
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  Grilled Pork Neck Skewers

  Grilled pork neck meat skewers, marinated and cooked over fire for a savory, tender bite.
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  Fengcheng Three-Thread Stir-Fried Fish Noodles

  A dish made by stir-frying fish noodles with shredded carrots, green peppers, and ham, resulting in a fresh and savory flavor.
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  Stir-fried Wenchang Chicken

  A Cantonese classic dish featuring tender Wenchang chicken stir-fried in a clay pot with ginger and scallions, locking in flavor and aroma.
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  Stir-Fried Beef Tenderloin Pot

  A Cantonese-style dish featuring tender beef brisket stir-fried in a clay pot with garlic, onions, and peppers, delivering rich flavor and tender texture.
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  Steamed Spare Ribs

  Steamed spare ribs is a Chinese dish made with pork ribs, marinated in soy sauce, cooking wine, ginger slices, and garlic, then steamed without water or with minimal water to achieve tender, flavorful meat.
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  Fried Tofu

  Fried tofu is a traditional dish made primarily from tofu. After being cut into cubes or slices, the tofu is fried in hot oil until golden and crispy. The exterior becomes crunchy while the inside retains the delicate texture of tofu.
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  Steamed Oyster with Garlic and Vermicelli

  A dish of fresh oysters steamed with garlic and vermicelli, resulting in a savory and aromatic seafood delicacy.
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  Water Spinach

  A stir-fried vegetable dish made from water spinach leaves, commonly seasoned with garlic and chili for a fresh, savory flavor.
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  Shunde Fish Fillet Soup

  Shunde Fish Fillet Soup is a traditional dish from Shunde, Guangdong, made primarily with grass carp. The fish is skinned and deboned, then the flesh is sliced into threads and combined with ingredients such as loofah strips and wood ear mushroom threads, all simmered in premium broth. The soup has a pure white color, a delicate texture, and an aromatic fish flavor.
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  Fresh Flower Pepper Snakehead Fish

  Fresh snakehead fish steamed with fresh flower pepper and seasonings, resulting in tender meat and a spicy, aromatic flavor.

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