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Chun Long Seafood Restaurant (Jin Gang Branch)

鱼鲜 · ⭐ 3.8

No. 581 Jingang Avenue, Shidai Weigang

Dishes

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  Dry-Fried Beef Rice Noodles

  Dry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
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  Chunlong Roast Goose

  A classic Cantonese roast goose made by marinating, air-drying, and roasting a premium goose to achieve crispy skin and tender meat, often served with sweet bean sauce or plum sauce.
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  Chunlong Pink Rice Sausage

  Chunlong pink rice sausage is made primarily from glutinous rice and red yeast rice for coloring, filled with pork, mushrooms, and shrimp. It is steamed to perfection, featuring a soft, chewy texture and a subtle sweet-salty flavor.
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  Chunlong Shrimp Dumplings

  Spring shrimp dumplings made with fresh shrimp, pork, and bamboo shoots, steamed in translucent wrappers for a delicate, savory taste.
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  Durian Pastry

  Durian puff is a Chinese pastry featuring fresh durian flesh as filling, wrapped in delicate flaky dough. After baking, the crust turns golden and crispy, while the durian aroma fills the inside, offering a rich and satisfying texture.
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  Ginger Pork Trotter

  Shagiang pork trotters is a dish made by stewing pork trotters with ingredients like galangal, garlic, and ginger. After blanching, the trotters are simmered slowly with galangal, scallions, and star anise until tender and infused with galangal's aroma.
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  Fried Milk

  Deep-fried milk is a dessert made by mixing milk with starch or flour to form a creamy batter, then coating it in a light batter or breadcrumbs before frying until golden and crispy. Oil temperature must be carefully controlled for a crisp exterior and tender interior.
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  Beef Rice Noodle Roll

  Beef rice noodle roll is a traditional snack made by wrapping tender beef filling in thin rice flour sheets. During preparation, seasoned beef mince is evenly spread on steamed rice flour sheets, gently rolled up, sliced into segments, and served with a specially prepared sauce, resulting in a dish that is both visually appealing and delicious.
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  Steamed Sea Duck in White Sauce

  A Cantonese cold dish made by steaming fresh sea duck and serving it chilled, with a light, savory flavor and ginger-scallion dipping sauce.
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  Red Rice Noodle Roll

  Hongmi chang is a sausage-like food made primarily from red rice. The rice is ground into flour, mixed with water to form a paste, and steamed inside sausage casings. A small amount of starch or edible oil may be added during preparation to enhance texture. The finished product is red or pink, soft and chewy with elasticity.
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  Egg Tart

  A custard tart is a Western pastry filled with a custard made from egg mixture, typically prepared by blending eggs, milk, sugar, and vanilla extract to form the custard, which is then poured into small pie crusts and baked. The resulting custard tart has a crisp outer crust and a sweet, yellow solidified custard inside.

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