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Nan Cheng Xiang (Zu An Store)

小吃快餐 · ⭐ 4.2

1st Floor, Building 48, Huawei West Li

Dishes

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  Three-Flavor Dumplings

  Three-delight dumplings are made with a filling of pork, shrimp, and egg, wrapped in thin dough wrappers. The filling is mixed evenly and placed inside the dumpling wrappers, then boiled and served. The broth is typically clear soup or rich stock.
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  Nancheng Xiang Three-Fill Dumplings

  Nancheng Xiang's Three-Flavor Dumplings are made with pork, shrimp, and egg as the main filling, handcrafted one by one. The dumpling wrappers are thin with plenty of filling, and when boiled, they yield a clear broth with fresh, delicate flavor—often garnished with green onions, cilantro, and a touch of soy sauce for seasoning.
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  Nancheng Xiang Family Feast Dumplings

  Nancheng Xiang Family Feast Dumplings are made with a filling of pork, shrimp, mushrooms, and carrots, handcrafted one by one. The dumpling wrappers are thin with generous fillings, and when boiled, they yield a clear, fresh-tasting broth—often enhanced with chopped green onions, cilantro, and a touch of lard for aroma.
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  Nancheng Fragrant Shrimp Dumplings

  Nancheng Xiang Xiaoren Da Hun Dun is made with fresh shrimp as the main ingredient, combined with selected pork and vegetables, wrapped in handmade dough. The dumpling skins are thin and generously filled, with a delicious broth. The shrimp is tender and juicy, offering a rich and satisfying taste.
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  Nancheng Xiang Fresh Shrimp Dumplings with Leek

  Nanchengxiang scallion and fresh shrimp dumplings feature handmade filling of fresh scallions and shrimp wrapped in thin skins, boiled to a tender texture. Emphasis on fresh ingredients and balanced搭配, cooked by boiling.
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  Creamy Milk Yogurt

  Nai Pi Zi Yogurt is a dairy dish primarily made from fresh milk and yogurt starter. The preparation involves heating the milk to an appropriate temperature, adding the yogurt starter, mixing thoroughly, and allowing it to ferment until it sets, forming a thick layer of cream on the surface. It has a delicate texture and a rich yogurt flavor.
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  Angus Beef Rice Bowl

  Angus beef rice is made with premium Angus beef as the main ingredient, paired with a rich and flavorful sauce and steamed rice. The beef is carefully cooked to be tender and juicy, perfectly blending with the sauce and generously topping the hot rice, presenting an appealing color and aroma.
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  Hot Pot Mini

  Hot pot is a cooking method designed for individuals or small groups, primarily using ingredients such as meat, seafood, vegetables, soy products, and mushrooms. The ingredients are sliced or cut into pieces and cooked in a pot. The broth is typically made by simmering stock or seasonings, with common flavors including spicy麻 (numbing and spicy), clear soup, and mushroom soup.
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  Preserved Vegetable Braised Pork Rice

  Mei Cai Kou Rou Fan is a traditional dish primarily made with pork belly and preserved mustard greens. The preparation involves boiling the pork belly until partially cooked, slicing it, and then steaming it together with seasoned preserved mustard greens so the meat slices fully absorb the aroma of the greens. Finally, the steamed pork and greens are placed over a bowl of hot rice.
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  Lamb Skewers

  Lamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
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  Stewed Chicken Rice

  Yellow-braised chicken rice is a dish primarily made with chicken and rice. The chicken, after marinating, is simmered with spices and seasonings until the meat becomes tender and juicy. Meanwhile, the rice absorbs the chicken's broth, becoming fragrant and delicious. Finally, the braised chicken and rice are served together for enjoyment.

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