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Wang Jun Ge Restaurant and Inn

农家菜 · ⭐ 3.7

No. 27 Emeishan Road

Dishes

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  Braised Bighead Carp with Garlic

  Garlic-boiled bighead carp is a dish made with bighead carp and garlic. The fish is sliced or kept whole, then quickly blanched in boiling water with garlic slices to keep the flesh tender and infuse the soup with garlic aroma.
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  Braised Pork Knuckle

  Stewed pig knuckle is a dish featuring pork knuckles as the main ingredient, slow-cooked with seasonings until tender and flavorful. Scallions, ginger, and star anise are typically added for enhanced aroma.
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  Charcoal-Grilled Skewers

  Charcoal-grilled skewers mainly feature meats like lamb, beef, and chicken, along with vegetables such as green peppers, onions, and eggplants. Ingredients are cut into pieces, threaded onto bamboo sticks, and grilled over charcoal until cooked through, with seasonings like salt, cumin, and chili powder added during the process.
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  Smoked Meat Flatbread

  Burnt meat pancake is a traditional Chinese noodle dish primarily made with smoked meat and flatbread. To prepare it, sliced smoked pork belly is combined with scallion strips and sauce, then wrapped in a freshly cooked flatbread. The flatbread is typically made by kneading flour and water into a dough, then rolling it out and pan-frying until cooked.
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  Garlic Butter Scallop with Rice Noodles (10 pcs)

  Scallop cleaned and placed with rehydrated vermicelli, topped with garlic stir-fried until fragrant, then steamed until fully cooked. The scallop is tender, and the vermicelli absorbs the garlic and seafood flavors.
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  Sour Cabbage Frozen Tofu

  Suancai Dongdoufu is a dish made primarily from frozen tofu and sour cabbage. Frozen tofu develops a porous structure that absorbs broth well, while sour cabbage adds acidity and unique aroma. The tofu is cut into pieces and simmered with the cabbage, then seasoned to blend flavors.
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  Sour Cabbage Braised Pork

  Suancai Kourou is a dish made primarily with pork belly and pickled cabbage. Pork belly is blanched to remove odor, then simmered slowly with pickled cabbage in a clay pot or stew pot until tender and flavorful. The dish has a bright red color, soft meat, and crisp pickled cabbage.
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  Sour Cabbage with Pork Belly Soup

  Suancai Cuan Bai Rou is a traditional dish primarily made with sour cabbage and pork belly. The preparation involves boiling the pork belly until tender, slicing it, and then stewing it together with sour cabbage until the broth becomes rich and the meat is tender.
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  Braised Tofu with Greens

  Stir-fried tofu and greens stew is made with soft tofu and fresh vegetables. Cut tofu into cubes, add to pot with greens, boil in water or broth, season, then simmer slowly until flavors blend.

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