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Pan Mei Nongjia Cai

农家菜 · ⭐ 3.7

No. 2, Zhongyi Team, Lianma Village, Jing'ao Line, Lütian Town

Dishes

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  Three-Cup Duck

  A Taiwanese dish made with duck meat cooked in a blend of rice wine, soy sauce, and sesame oil, resulting in a rich, savory flavor.
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  Braised Pork Belly with Pumpkin

  A Cantonese dish featuring pork belly and pumpkin braised together until tender, resulting in a rich, savory flavor.
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  Lü Tian Big Meat

  Lü Tian Big Meat is a traditional Chinese dish made with pork belly, marinated and slowly stewed until tender and flavorful.
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  Marinated Tofu Skin

  A cold dish made by soaking tofu skin in a seasoned broth, resulting in a soft and flavorful texture.
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  Steamed Grass Carp

  A dish made by steaming fresh grass carp with ginger and scallions, preserving its tender texture and natural flavor.
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  Roast Chicken

  Roast chicken is made from whole chickens or pieces, marinated and then baked in an oven or over charcoal. It's seasoned with salt, pepper, herbs, and spices to flavor the meat, then cooked at high heat for a crispy skin and juicy interior.
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  Chicken Wine Stew

  A traditional Chinese stew made with chicken and rice wine, simmered slowly to infuse rich flavors.
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  Steamed Egg Custard

  Steamed egg custard is a Chinese dish made primarily from eggs and water. Eggs are beaten, mixed with warm water, strained, and steamed in a container over boiling water. A pinch of salt is typically added, along with optional ingredients like shrimp, ham, or green onions.
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  Stuffed Tofu

  A traditional Chinese dish where tofu is filled with minced meat or shrimp and steamed until tender, offering a delicate balance of flavors.

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