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Kangxinyuan Roasted Chicken (Kangxingyuan North District Branch)

火锅 · ⭐ 3.9

Unit 1, Building 9, North Zone, Kangxingyuan Residential Community, Cuntan Subdistrict, Room 1-1

Dishes

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  Ginger Braised Chicken

  Ginger braised chicken is a Chinese dish made with chicken, ginger, soy sauce, and sugar, using a braising method. It has a fragrant taste, tender meat, and a strong ginger flavor.
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  Loach

  Eel is a freshwater fish commonly used in cooking. The main ingredient is live eel, which, after cleaning and removing impurities, can be prepared by steaming, braising, stewing, or stir-frying. Common methods include stir-frying with ginger and garlic, or seasoning with fermented broad bean paste, chili, and other spices.
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  Stewed Chicken with Spices

  Stewed chicken with spicy flavor, known as 'Burnt Chicken', is a dish primarily made with chicken, typically using male chicken cut into pieces and braised together with chili peppers, Sichuan peppercorns, ginger, garlic, and other seasonings to make the meat flavorful and tender. Commonly added ingredients include doubanjiang (fermented broad bean paste), cooking wine, and soy sauce, which are slowly simmered over low heat to allow the flavors to blend harmoniously.
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  Taro Dish

  A Chinese dish made with taro, often stir-fried with minced meat and seasonings, offering a soft and savory flavor.
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  Taro Chicken

  Yutou Chicken is a dish primarily made with chicken and taro. The chicken is cut into pieces and simmered together with taro, along with appropriate seasonings. It is slowly stewed over low heat until the chicken becomes tender and the taro softens, resulting in a rich and flavorful broth.
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  Blood Soup

  A spicy Sichuan-style soup made with blood (usually duck or pig), tofu, and vegetables, known for its rich flavor and bold heat.

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