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Dugong Ji (Purple Bamboo Bridge Branch) Guizhou Hot Pot

自助餐 · ⭐ 3.9

No. 82 Zizhuyuan Road

Dishes

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  Little Fat Sheep

  Xiaofeiyang is a hot pot dish featuring lamb as the main ingredient, typically using fresh leg or shoulder meat sliced thin, served with cabbage, potatoes, and tofu. Cook the lamb and vegetables in boiling clear or spicy broth, and enjoy with sesame sauce, garlic paste, and cilantro.
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  Butterfly Shrimp

  Open-back shrimp is a dish featuring fresh shrimp, with the back slit to remove the intestinal vein while keeping the head and tail intact. After blanching or frying, it's stir-fried with garlic, ginger, and scallions, then seasoned with soy sauce, rice wine, and sugar for a tender, flavorful result.
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  Beef and Mutton

  Beef and mutton dishes primarily use beef or mutton as the main ingredient, which is cut into pieces, marinated, and then prepared using methods such as stewing, boiling, stir-frying, or grilling. Common accompanying vegetables include potatoes, carrots, and onions; some recipes also add spices like star anise, Sichuan pepper, and ginger slices to enhance flavor.
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  Tripe

  Tripe is a dish made from a cow's stomach. After cleaning and boiling, the tripe becomes soft and elastic. Common preparation methods include stewing, cold mixing, or stir-frying, often combined with various spices and seasonings to enhance flavor.
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  Fresh Cut Beef

  Fresh-cut beef is a dish made primarily from fresh beef, finely sliced to preserve its natural flavor. The preparation is simple, relying mainly on the inherent freshness of the beef, which is quickly stir-fried or grilled with just the right amount of seasoning to highlight its tender and juicy texture.
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  Fresh Lamb Leg Meat

  Fresh lamb leg meat is made from lean cuts of fresh lamb leg, processed into cubes or slices, and cooked by stewing, grilling, or stir-frying. The main ingredient is lamb leg meat, seasoned with basic seasonings.

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