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Gadong Kitchen

地方菜 · ⭐ 3.8

No. 199-14 Ruichang Road

Dishes

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  Northeastern Sauce-Drizzled Fish

  A Northeast Chinese dish featuring a flavorful sauce made from soy sauce, sugar, vinegar, and aromatics poured over pan-fried fish.
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  Pork Killing Dish

  Slaughterhouse dish, primarily made with fresh pork, typically paired with pig blood and offal, then stewed. The dish retains the original flavor of the pork, with a rich broth and tender meat, complemented by various pork parts for a nutritious meal.
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  Braised Knife Fish

  Red-braised knife fish is a Chinese dish featuring fresh knife fish. After cleaning, the fish is pan-fried until lightly golden, then simmered with soy sauce, cooking wine, sugar, ginger slices, and water until flavorful.
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  Braised Pork Knuckle Steamed Egg

  A Chinese dish made by steaming pork knuckle slices with beaten eggs, resulting in a tender and savory flavor.
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  Soft and Hard Three Threads

  A classic Chinese cold dish made with shredded carrots, cucumber, and wood ear mushrooms, mixed and dressed with a savory sauce for a crisp and refreshing taste.
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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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  Spicy Fish Hot Pot

  Spicy fish hot pot features fresh fish with bean sprouts, wide rice noodles, and lotus root slices, simmered with doubanjiang, Sichuan peppercorns, and chili. Tender fish and rich broth absorb the spicy flavor.

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