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Shunwang Ji (Zhongsha Store)

小吃快餐 · ⭐ 3.3

Zhongsha Jinzuo Building, Tiancheng East Road

Dishes

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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Rice Porridge

  Millet porridge is a type of porridge made primarily from millet. The preparation method is simple: wash the millet, then boil it with an appropriate amount of water, and simmer over low heat until the porridge becomes thick.
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  Dried Vegetable and Green Beans

  A classic Chinese home-style dish made with dried vegetables and fresh green beans, stir-fried with pork or腊 meat for a savory, comforting flavor.
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  Preserved Mustard Greens Braised Pork

  Meigancai Braised Pork is a dish primarily made with pork belly and meigancai (fermented black mustard greens). The pork belly is cut into pieces, blanched to remove any odor, then simmered together with rehydrated meigancai. Seasonings such as soy sauce and sugar are added, and the dish is slowly stewed until the pork becomes tender and the meigancai absorbs the flavors.
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  Braised Pork Minced Tofu

  A classic Chinese dish made with soft tofu and seasoned minced pork, topped with a savory sauce.
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  Beef Tenderloin

  Beef strips are marinated and stir-fried, using beef as the main ingredient with葱,姜,蒜 for flavor, cooked quickly to retain tenderness.
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  Corn and Green Bean Stir-fry

  A simple stir-fry dish made with fresh corn kernels and green beans, lightly sautéed for a crisp, sweet taste.
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  Bamboo Shoot Stir-Fry

  A classic stir-fry dish made with rehydrated bamboo shoots and vegetables or meat, known for its crisp texture and savory flavor.
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  Garlic-Seasoned Shredded Eggplant

  A classic Chinese dish featuring shredded eggplant seasoned with garlic, offering a savory and aromatic flavor.
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  Sour-Spicy Baby Bok Choy

  Cut bok choy into segments, stir-fry in oil until slightly yellow, add minced garlic and ginger丝, then pour in seasoned vinegar sauce (vinegar, sugar, salt, cornstarch mixed with water), quickly stir to absorb flavors, finish with a drizzle of sesame oil.

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