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Little Riverbank Spicy Fish (Zhongshan North Road Store)

川菜 · ⭐ 4.5

First Floor, No. 48, Dingsheng Building, Zhongshan North Road

Dishes

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  Colorful Glass Noodles

  Five-color cold noodles are a chilled dish made primarily from potato starch-based rice noodles, combined with colorful ingredients such as carrots, cucumbers, bean sprouts, and boiled eggs. After blanching or mixing, the dish is served cold. To prepare, cut the rice noodles into strips and mix them with shredded vegetables, then toss with a seasoned dressing.
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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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  Stir-Fried Tofu Noodles by the Riverbank

  A refreshing cold dish made with tender tofu strands, mixed with vegetables like cucumber and carrot, dressed in a savory sauce of soy sauce, vinegar, garlic, and chili oil.
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  Spicy Chicken from the Riverside

  A classic Sichuan dish made with chicken stir-fried in dried chilies and Sichuan peppercorns, delivering a bold, spicy flavor.
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  Dry-fried Squid Tentacles

  Dry-fried squid tentacles is a Chinese dish featuring squid tentacles as the main ingredient, blanched, dried, then stir-fried until slightly charred, and seasoned with葱姜蒜、辣椒 and other spices.
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  Zeng Ji Oil-Scalded Duck

  A signature dish featuring fresh duck meat blanched in hot oil and seasoned with a secret sauce, resulting in tender, aromatic meat.
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  Mixed Vegetable Salad

  A mixed vegetable and fruit salad made with fresh ingredients like lettuce, cucumber, carrot, tomato, purple cabbage, and apple. Wash, cut, and mix with dressing for a healthy dish.
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  Sichuan Pepper Pork Liver

  Sichuan-style liver dish with a spicy, numbing flavor. Tender liver slices are marinated with wine and ginger, then stir-fried with Sichuan peppercorns, chili, and aromatics for a glossy red finish.
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  Sichuan-style boiled catfish

  Sichuan-style boiled catfish is a dish primarily made with catfish. The fish is cut into pieces, blanched in boiling water, then cooked together with vegetables such as bean sprouts and Chinese cabbage in a pot, using seasonings like doubanjiang (fermented broad bean paste), chili peppers, and Sichuan peppercorns.
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  水煮黑鱼

  水煮黑鱼是一道以黑鱼为主料的菜肴，将黑鱼切片后与豆芽、白菜等配菜一同放入沸水中焯烫，再加入特制的麻辣调料和辣椒油烹制而成。成品鱼片嫩滑，配菜爽脆，汤汁浓郁。

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