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Xiamen Fresh Fish Noodle (Wangshenge Golden Shine Branch)

小吃快餐 · ⭐ 4.3

Basement Level 1, Jinhui Building, Qiyang Road

Dishes

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  Pickled Vegetables

  Side dishes usually consist of seasonal vegetables, pickled foods, or cooked meats, simply seasoned and arranged on the plate for serving. Fresh ingredients and a refreshing taste make them an excellent appetizer for the table.
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  Signature Spicy Fish Noodle

  Signature spicy fish noodle soup made with fresh river carp, rice noodles, bean sprouts, and cilantro, simmered in a secret broth. Tender fish meat and rich broth make the noodles smooth and flavorful.
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  Sichuan-style Pickled Pepper Fish Skin

  Spicy pickled pepper fish skin is a dish primarily made with fish skin as the main ingredient and pickled chili peppers as the辅料. The fish skin is carefully processed to remove any fishy odor while preserving its smooth and tender texture. The spicy and sour flavor of the pickled chilies perfectly blends with the fish skin, creating a dish that offers both the freshness of the sea and the appetizing kick of the pickled peppers.
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  Crisp Chinese Cabbage

  Fresh mustard greens are a dish featuring tender greens as the main ingredient. After washing, they are briefly blanched or lightly stir-fried to retain their crispness. Minimal seasoning—just a little oil and salt—is used to highlight the vegetable's natural sweetness and crunch.
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  Beef Noodles

  Beef noodle soup is a dish primarily made with beef and rice noodles. The preparation typically involves simmering beef to create a rich broth, then adding cooked rice noodles and garnishing with green onions, cilantro, and other toppings, resulting in a perfect combination of fragrant beef broth and smooth rice noodles.
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  Spiced Pork Dry Noodles

  Pork dry stir-fried rice noodles is a dish made by marinating and air-drying pork slices, then mixing with cooked rice noodles or vermicelli and seasonings like soy sauce, chili oil, garlic, and scallions.
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  Rice Noodles

  Rice noodles are a thin, elongated staple food made from rice through processes such as soaking, grinding into slurry, steaming, cooling, and cutting into strips. They are typically blanched with hot water and served with a broth or mixed with sauces and accompaniments. Common ingredients include meat, vegetables, soy products, and seasoning pastes.
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  Old Xiang Chicken Noodles

  Old Xiang Chicken Noodles is a Hunan specialty made with chicken and rice noodles, mixed with chili, green onions, and ginger. It has a fresh and spicy taste with a local flavor.
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  Boneless Earth Chicken

  A dish featuring free-range chicken, where the whole bird is deboned, marinated, then stewed or braised to retain its shape, offering tender texture and rich flavor.
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  Wakame

  Wakame is a type of seaweed ingredient, primarily made from dried or fresh wakame. It is usually soaked and blanched before being mixed with garlic, soy sauce, vinegar, and sesame oil, or added to soups for cooking. It can also be stir-fried with other vegetables or meats.
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  Yellow Catfish Noodle Soup

  Yellow duck fish rice noodles made with yellow duck fish as the main ingredient, combined with rice noodles, bean sprouts, and cilantro. The fish is first pan-fried or boiled, then simmered in broth, mixed with cooked rice noodles, and garnished with green onions and cilantro.

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