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Jia Ji Fish Village · Seeking Flavor of Shunde (Leiliu Branch)

粤菜 · ⭐ 3.4

Shop No. 3, Minzhu Ru Cun Avenue, Dawan Community, Le Liu Subdistrict

Dishes

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  Braised Squab

  Squab is made from young pigeons that have not yet fully grown. After slaughter, plucking, and cleaning, the meat is prepared through marinating, roasting, or stewing. The main ingredient is squab, often enhanced with seasonings such as ginger, scallions, and cooking wine.
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  Scallion Pan-Fried Dumplings

  Beijing green onion pan-fried buns made with flour dough, filled with pork and scallions, pan-fried until the bottom is golden and crispy while the top remains soft.
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  Chicken Feet

  Fengjiao is a traditional dish made primarily from chicken feet. The preparation involves first boiling the chicken feet, then frying or steaming them, and finally marinating them in a specially prepared seasoning. It has a bright red color, soft skin, and crispy tendons and bones.
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  Barbecued Pork Bun

  Char siu bao is a Chinese dim sum made with fermented dough wrapper filled with barbecued pork. The pork is marinated with soy sauce, sugar, oyster sauce, and five-spice powder, while the dough is made from flour, yeast, and water. The dough is rolled out, filled, and steamed until cooked.
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  Double Pepper Steamed Tiger Grouper

  A Cantonese dish featuring fresh tiger grouper steamed with green and red pepper slices, resulting in tender fish and a light, slightly spicy flavor.
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  Walnut Bun

  Walnut bun is made from flour, yeast, and sugar, mixed with crushed walnuts, fermented, stuffed, and steamed. The outer layer is soft, the filling sweet with a subtle nutty aroma, offering a rich texture.
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  Shao Mai

  Shao Mai is a traditional Chinese dim sum made by wrapping a filling of pork, shrimp, and other ingredients in a thin, translucent flour wrapper and steamed. The skin is delicate and elastic, with a savory, juicy filling, often served with soy sauce or vinegar.
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  Pork Trotter

  Pig trotters are blanched, then simmered with seasonings like soy sauce, cooking wine, ginger slices, and green onions until tender and flavorful.
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  Stir-fried Softshell Turtle

  Stir-fried softshell turtle is a dish made with fresh softshell turtle as the main ingredient, seasoned with ginger, garlic, and green onions, quickly stir-fried to retain its tender texture.
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  Steamed Scallops with Vermicelli

  A dish of fresh scallops steamed with vermicelli, resulting in a delicate and savory flavor.
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  Luo's Shrimp Sashimi

  Fresh Luo shrimp is peeled, deveined, and sliced, served chilled to highlight its natural sweetness and crisp texture, often with a touch of lemon juice or wasabi soy sauce.
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  Braised Abalone with Lamb

  A nourishing dish made by slow-cooking abalone and lamb together, resulting in a rich, savory broth and tender meat.
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  Stir-fried Oysters with Black Bean Sauce

  A Cantonese dish featuring fresh oysters stir-fried with black bean sauce, garlic, and ginger for a savory, aromatic flavor.
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  Braised Abalone with Chicken

  Abalone stewed chicken is a nutritious dish made primarily with abalone and chicken. The preparation involves marinating chicken pieces, while slicing the abalone for later use. Next, heat oil in a wok and stir-fry seasonings until fragrant, then add the chicken and stir-fry until it changes color. Add the abalone slices along with an appropriate amount of broth or water, then simmer gently until the ingredients are fully cooked and infused with flavor. Finally, reduce the sauce to finish.

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