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Abin's Small Restaurant

火锅 · ⭐

Meisi Industrial Zone

Dishes

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  7-Tomato Beef Rice Bowl

  Beef brisket stewed with seven tomatoes, soft and juicy, tender beef infused with flavor, served with rice. Main ingredients: beef brisket and tomatoes, slow-cooked to blend flavors.
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  Braised Squab

  Squab is made from young pigeons that have not yet fully grown. After slaughter, plucking, and cleaning, the meat is prepared through marinating, roasting, or stewing. The main ingredient is squab, often enhanced with seasonings such as ginger, scallions, and cooking wine.
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  Nourishing Lamb Stew

  A hearty lamb stew with medicinal herbs like goji berries and astragalus, slow-cooked to perfection for nourishment and warmth.
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  Signature Beef Brisket Stew

  Signature beef brisket stew features beef brisket with carrots, potatoes, and seasonings like soy sauce, cooking wine, star anise, and cinnamon, slowly simmered.
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  Tomato Beef Stew

  Tomato beef stew features beef chunks and tomatoes slowly cooked together with ginger and green onions, resulting in tender beef and rich broth.
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  Clay Pot Beef Brisket Rice Noodle Roll

  Beef brisket rice noodle rolls made with beef brisket and rice flour sheets, steamed and served in a clay pot. The brisket is slowly stewed to absorb flavor, while the noodles remain tender and smooth.
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  Classic Hong Kong Iced Lemon Tea

  Classic Hong Kong-style iced lemon tea made with black tea, fresh lemon slices, and syrup. Cold-brewed or chilled black tea mixed with syrup and lemon slices, served chilled for a refreshing taste.
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  Classic Beef Offal Stew

  A traditional Cantonese stew made with beef offal and vegetables, slow-cooked to perfection for rich flavor.
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  Sour Soup Beef Stew

  A hearty stew made with beef brisket and sour ingredients like tomatoes and pickled vegetables, simmered to tender perfection in a flavorful broth.
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  Spicy Beef Shank Stew

  A hearty stew made with beef brisket, potatoes, and carrots, slow-cooked in a spicy sauce with aromatic spices.
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  Spicy Lamb Spine Pot

  A spicy stew made with lamb spine bones, seasoned with chili, Sichuan pepper, and fermented bean paste, resulting in tender meat and rich, aromatic broth.

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