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Diao Yao Sandpot (Beihu Branch)

火锅 · ⭐ 4.2

Ground-floor commercial unit, Building B, Power Supply Bureau Residential Compound, Beihu Road (next to Sijimei Tangbao)

Dishes

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  Braised Beef

  Braised beef is a traditional dish primarily made with beef. The preparation involves soaking the beef to remove blood, then marinating it with a braising spice pack and various seasonings. Finally, the beef is simmered to fully absorb the braising sauce, resulting in tender, juicy meat with rich aroma.
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  Braised Lotus Root

  A traditional Chinese dish made by simmering lotus root with spices and seasonings until tender and flavorful.
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  Clay Pot Original Flavor Chicken

  A traditional Chinese dish featuring fresh free-range chicken slowly simmered in a clay pot with ginger and scallions, resulting in tender meat and rich broth.
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  Braised Beef in Clay Pot

  A hearty dish of large beef chunks slowly braised in a clay pot with vegetables, resulting in tender meat and rich flavor.
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  Clay Pot Frog Legs and Shrimp

  A Chinese dish featuring frog legs and shrimp simmered in a clay pot with aromatic spices, resulting in tender meat and rich flavor.
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  Clay Pot Softshell Turtle

  A dish featuring turtle as the main ingredient, prepared by cutting the turtle into pieces after slaughter, then stewing it slowly in a clay pot with ginger slices, green onions, and broth until the meat is tender and the soup rich.
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  Hot Pot Lamb

  A hearty dish of lamb slow-cooked in a clay pot with potatoes, carrots, and radishes. Lamb is blanched to remove odor, then simmered with seasonings until tender and the broth rich.
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  Clay Pot Duck

  A traditional Chinese dish made by slow-cooking duck meat with aromatics in a clay pot, resulting in tender meat and rich broth.
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  Perilla Drink

  A refreshing drink made from fresh perilla leaves, sweetened with rock sugar or honey, known for its herbal aroma and cooling effect.
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  Fermented soybean skin

  Fermented soybean curd, a traditional Chinese soy product. Made from yellow soybeans through soaking, grinding, boiling, and other processes, which form a film on the surface of soy milk that is then dried. It has a yellow-white color, dry texture, and a rich soy aroma. In cooking, it can be paired with meat or vegetables and prepared using methods such as stir-frying, stewing, or boiling to create various delicious dishes.

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