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Jinyangchao Wenzhou Seafood Restaurant

鱼鲜 · ⭐ 3.9

No. 152, 154, and 156, Dujuan Road

Dishes

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  Cold Peanut Dish

  Cold peanut dish is a cold mixed dish made mainly with peanuts, which are usually boiled or stir-fried and then cooled for consumption. It is typically seasoned with seasonings such as soy sauce, vinegar, and sesame oil.
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  Salt-Baked Large Clams

  A dish featuring fresh large clams cooked in hot salt, resulting in tender, savory seafood with a rich, salty flavor.
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  Torn Fan Bone

  A dish featuring pork fan bones braised until tender and then torn by hand, offering rich bone flavor and succulent meat.
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  Wenzhou Nine-Layer Cake

  A traditional sweet dessert from Wenzhou made by steaming layered glutinous rice flour with natural ingredients like red beans, pumpkin, and purple yam for distinct colors and flavors.
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  Wenzhou Special Duck Tongue

  Fresh duck tongues are slowly braised in a secret spice broth, resulting in tender and crisp texture with rich aromatic flavors—this is a traditional specialty from Wenzhou.
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  Wenzhou Fish Cake

  Wenzhou fish cakes are made from fresh fish meat mixed with starch, egg white, salt, and other辅料, then shaped by hand or mold and steamed. The process emphasizes the fineness and elasticity of the fish meat, resulting in a white or slightly yellow product that is soft, tender, and elastic.
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  Wenzhou Yellow Mud Snail

  A traditional Zhejiang dish made from fresh yellow mud snails, salt-cured and fermented for a savory, crisp texture.
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  Scallion Oil Yellow Croaker

  Scallion oil yellow croaker features fresh yellow croaker with scallions and ginger. After cleaning and marinating with salt and cooking wine, it's steamed, topped with scallions, and finished with hot oil to enhance aroma and keep the fish tender.
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  Broad Beans with Preserved Vegetable

  Broad beans are simmered with preserved vegetables, creating a savory and slightly tangy dish that pairs well with rice.
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  Crispy Spare Ribs

  Fragrant crispy ribs is a dish made primarily from pork ribs, marinated and then deep-fried until golden and crunchy. The ribs are first seasoned with spices to absorb flavor, then fried at high temperature to achieve a crispy exterior and tender interior, delivering an enticing aroma and texture.

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