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Chinese Cai Gen Xiang (Mayi Lane Branch)

江浙菜 · ⭐ 3.8

天宁街道麻巷公寓2丙102(近海胜网吧)

Dishes

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  Taiwanese Braised Pork Rice

  Taiwanese braised pork rice features fatty pork belly as the main ingredient, slow-cooked with soy sauce, rock sugar, star anise, bay leaves, and other seasonings until the meat is tender and the sauce thickened. The rice is typically plain white rice, served with the braised pork and a boiled egg, sometimes garnished with green onions or cilantro.
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  Salted Pork and Tofu Stew

  咸肉豆腐煲 is made with salted pork and tofu. Slice the pork, add to a clay pot with tofu cubes, water or broth, and simmer gently until flavorful. Add ginger for aroma and optional vegetables like greens or mushrooms.
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  Rice Porridge

  Millet porridge is a type of porridge made primarily from millet. The preparation method is simple: wash the millet, then boil it with an appropriate amount of water, and simmer over low heat until the porridge becomes thick.
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  Sichuan Salt Mooncake

  A Chinese pastry made with flour, lard, and Sichuan salt, featuring a crispy crust and savory filling, traditionally enjoyed during the Mid-Autumn Festival.
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  Eight Treasure Vegetable Rice Porridge

  A nourishing rice porridge made with eight ingredients including lotus seeds, red dates, longan, peanuts, glutinous rice, red beans, black beans, and coix seed, known for its sweet taste and health benefits.
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  Steamed Egg Custard

  A delicate dish made by steaming eggs with water or broth, resulting in a smooth and tender custard.
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  Secret-Recipe Mushroom Sauce

  A savory sauce made from fresh mushrooms and secret spices, perfect for enhancing dishes or as a dipping condiment.
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  Cabbage Root Lion's Head

  A dish made of minced pork and cabbage root, shaped into meatballs and either fried or braised, offering a rich and tender texture.
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  Black Pepper Beef Rice

  Black pepper beef rice features tender beef slices stir-fried with black pepper, onions, and green peppers, seasoned with soy sauce and cooking wine, then served over rice. Beef is marinated for flavor and cooked at the right heat to keep it tender.

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