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Chen Zi Wei Hai Xian Huo Quan Jiu Jia (Blue Harbour Branch)

火锅 · ⭐ 4.8

F1 Floor, SOLANA Blue Harbor, No. 6, Chaoyang Park Road

Dishes

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  Zhongshan Crisp Carp

  Zhongshan Crispy Eel Fish is made primarily from eel fish, which is processed through a special cooking technique to make the flesh crispy and delicious. During preparation, the fish is first marinated, then deep-fried at high temperature until golden and crispy, and finally served with a specially crafted sauce that delivers a unique flavor.
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  Signature Seafood Soy Sauce

  A dish primarily made with seafood, seasoned with soy sauce, scallions, ginger, garlic, and cooked by stir-frying or boiling. Common seafood includes shrimp, crab, shellfish, and squid, offering a tender texture and rich flavor.
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  Signature Scallop Rice Hot Pot

  Signature scallop rice hot pot features a rich broth made from fresh scallops and优质 rice, enhanced with pork or chicken bone stock. Add seafood, meat, and vegetables for dipping. First soak scallops, then simmer with rice to create a thick porridge base. Finally, add stock and seasonings to form a unique hot pot base.
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  Flavorful Seasoning Mix

  Spicy seasoning is a mixed condiment for meals, mainly made from garlic, ginger, green onions, chili oil, soy sauce, vinegar, sesame oil, and Sichuan pepper powder. Mix ingredients in proportion and stir well to create a flavorful sauce used for noodles, cold dishes, or hot pot dipping.
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  Crispy Fried Bean Curd Rolls

  Fried spring rolls are a traditional dish made primarily from tofu skin and pork filling. The method involves rolling the pork filling into the tofu skin, cutting it into segments, and then frying it in oil until golden and crispy.
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  Lobster Seafood Platter

  A seafood platter featuring snow crab, shrimp, and shellfish, steamed or boiled to preserve natural flavors, enhanced with just the right seasoning for a delicious taste.
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  Bamboo-Shaped Shrimp

  Bamboo-shape shrimp is a dish made with fresh shrimp, keeping the tails connected after peeling to form a bamboo-like appearance. Typically marinated with ginger and scallions, then steamed or fried to retain its tender texture.
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  Crispy Skin Pigeon

  Crispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
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  Pea Shoots

  Pea shoots are made from the tender tips of fresh pea plants, prepared using simple cooking techniques such as stir-frying or blanching in hot pot. They have a bright green color and a crisp, delicate texture, making them a premium spring vegetable.
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  Golden Soup Buddha Jumps Over the Wall Pot

  A luxurious dish featuring premium seafood like abalone, shark fin, and sea cucumber, slow-cooked with chicken, ham, and mushrooms in a rich golden broth.
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  Tangerine Peel Red Bean Paste

  Chen Pi Red Bean Paste is a traditional dessert made primarily from red beans and aged tangerine peel. The red beans are slowly cooked until soft and tender, absorbing the unique aroma of the Chen Pi, resulting in a smooth texture with a subtle citrus fragrance. The preparation typically involves soaking the red beans beforehand, then simmering them together with Chen Pi, and finally adding an appropriate amount of sugar until the mixture reaches a paste-like consistency.
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  Crazy Stuffed Fried Dough

  Ghostly Fried Dough Sticks are made with fried dough as the main ingredient, filled with a savory mixture of shrimp and water chestnuts. After frying, the outer skin becomes crispy while the filling remains tender and juicy.

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