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Spicy Little Duck (Hengda DiJing Branch)

小吃快餐 · ⭐ 3.5

Room 130, Building 33, Phase II, Evergrande Dijing, Dalian Road, Economic and Technological Development Zone

Dishes

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  Sweet and Spicy Fish Balls

  Fish balls made from fresh fish meat, simmered in a sweet and spicy sauce, offering a tender texture and balanced flavor.
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  Spicy Dried Tofu

  A Sichuan dish made with dried tofu stir-fried in a spicy and numbing sauce, featuring bold flavors from chili and Sichuan peppercorns.
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  Spicy Kelp

  Spicy kelp is a dish made primarily with kelp, which is soaked and sliced, then stir-fried with chili peppers, Sichuan peppercorns, garlic, ginger, and doubanjiang for aroma, finished with soy sauce, salt, and a touch of sugar for balance.
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  Spicy Rice Noodle Salad

  A cold dish made with rice noodles tossed in a spicy chili oil dressing, seasoned with Sichuan pepper, garlic, and scallions for a bold, numbing heat.
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  Spicy Tofu Skin

  Spicy Tofu Skin is a dish primarily made with tofu skin. The tofu skin is soaked and cut into segments, then stir-fried with chili peppers, Sichuan peppercorns, and other seasonings. Garlic, ginger, and green onions are typically added during cooking to enhance aroma, and the dish is finally seasoned and thickened with a sauce to allow the tofu skin to fully absorb the spicy and numbing flavors.
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  Spicy Taro Noodles

  A spicy Sichuan-style dish made with taro and rice noodles, seasoned with chili oil, Sichuan peppercorns, and fermented bean paste.
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  Spicy Bean Sheet

  Spicy tofu skin is a dish made primarily with tofu skin, sliced into strips or cubes and stir-fried with chili, Sichuan pepper, and other seasonings. It's prepared by soaking the tofu skin first or using it directly, then adding葱姜蒜, doubanjiang, and chili oil to evenly coat and absorb the spicy flavor.
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  Spicy Chicken Wing Tips

  Made with chicken wing tips, marinated and then fried or pan-fried, stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, and green onions.
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  Spicy Chicken Liver

  A Sichuan dish made with chicken liver stir-fried in a spicy and numbing sauce of chili and Sichuan peppercorns, known for its bold flavor and aromatic heat.
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  Spicy Duck Tongue

  Spicy duck tongues are a dish made primarily from duck tongues, blanched and stir-fried with chili peppers and Sichuan peppercorns. The tongues are crisp and tender, offering rich, bold flavors.
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  Spicy Duck Neck Bones

  Spicy duck neck bones are made from fresh duck neck bones, marinated to absorb flavor, then deep-fried at high temperature until golden and crispy, finally mixed with a specially prepared spicy and numbing seasoning.
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  Black Tea Tofu

  A Chinese dish made by stir-frying black tea-soaked tofu with garlic, ginger, and soy sauce, resulting in a rich, savory flavor with a subtle tea aroma.
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  Black Tea Taro Noodles

  A fusion snack featuring taro soaked in black tea and mixed with sweet potato noodles, offering a soft, fragrant texture with rich tea aroma.
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  Black Tea Lotus Root Slices

  Fresh lotus root slices are gently simmered in black tea broth, resulting in a crisp texture and subtle tea aroma—ideal as a refreshing appetizer or side dish.
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  Black Tea Tapioca Noodles

  A refreshing dish made with tapioca noodles marinated in black tea, offering a light and aromatic flavor.
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  Black Tea Duck Tongue

  A Chinese dish featuring duck tongues braised in black tea, resulting in a fragrant and tender delicacy.
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  Black Tea Duck Cartilage

  A dish featuring duck cartilage braised in black tea, resulting in a rich, aromatic flavor and tender texture.

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