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Zhongcun Tongguo Shanbao (Zi Zhuqiao Branch)

火锅 · ⭐ 4.5

Zizhuyuan Subdistrict, Zizhu Garden (Huagong North Lane)

Dishes

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  Eye Fillet Beef

  A眼肥牛 is a dish made from beef tenderloin slices, typically marinated with soy sauce, cooking wine, and starch, then quickly stir-fried or涮煮 to keep the meat tender. Common vegetables include onion and green pepper.
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  First-Class Fried Flatbread

  One品烧饼 is a traditional Chinese pastry made primarily from flour, with oil and sugar added to form the dough. The filling commonly uses sweet ingredients such as red bean paste or black sesame, or savory options like meat floss or scallions. After baking, the crust turns golden and crispy, while the filling remains smooth and delicious. The shape is neat and the layers are distinct.
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  South Gate Lucky Dumpling Meat

  Nanmen吉祥 Yuanbao Meat is a dish made primarily from pork. The minced pork is wrapped in dough and shaped into yuanbao (ingot) form, then steamed. The outer skin is soft and chewy, while the filling is savory and rich in flavor.
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  Freshly Sliced Lamb from South Gate

  Nanmen Freshly Sliced Lamb is a dish featuring fresh lamb as the main ingredient, using meat from the leg or shoulder, hand-cut and quickly cooked. Commonly prepared by stir-frying or boiling to preserve its natural flavor.
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  Fresh Lamb Cut from South Gate

  Nanmen Freshly Cut Lamb Eight Pieces is a dish featuring lamb as the main ingredient, using eight parts such as lamb leg, ribs, kidneys, liver, heart, lungs, stomach, and intestines, freshly cut and processed by blanching, marinated with secret seasoning, then stewed or grilled to preserve the original flavor of the lamb.
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  Fresh Hand-Cut Lamb

  Hand-cut fresh mutton, made from freshly selected lamb and meticulously sliced by hand. The mutton slices are as thin as cicada wings, cooking instantly in the pot while preserving the meat's tenderness and nutritional value. With a simple hot pot method, you can savor the authentic flavor of the mutton.
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  Secret-Recipe Fresh Shrimp Dumplings

  Secret recipe fresh shrimp paste made from fresh large shrimp, deveined and minced, mixed with egg white, starch, salt, and other seasonings to create a tender, elastic shrimp paste. Can be cooked directly or paired with vegetables or broth for a delicate, bouncy texture.
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  Premium Fresh Lamb

  Premium fresh lamb uses fresh leg or shoulder meat, soaked in water to remove blood, then blanched with scallions, ginger, and cooking wine to eliminate odor. Slow-cooked with star anise, cassia bark, and bay leaves until tender with rich broth.
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  Premium Lamb Shoulder

  Selected lamb meat is primarily made from fresh lamb, which is cleaned and cut into pieces before being stewed or braised. During cooking, auxiliary ingredients such as scallions, ginger, and cooking wine may be added to remove fishy odor and enhance aroma. Some recipes also include vegetables like carrots and potatoes to enrich the flavor.
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  Premium Beef Tenderloin

  Premium beef slices is a dish featuring high-quality beef slices as the main ingredient. The beef slices are carefully selected for their tender and juicy texture. During cooking, they are stir-fried with适量 vegetables such as onions and green peppers to preserve the tenderness of the beef while allowing the freshness of the vegetables to blend perfectly with the rich flavor of the beef.
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  Classic Tripe

  Classic tripe is made from fresh beef tripe, carefully processed and marinated with spicy seasonings. It is quickly stir-fried to preserve its tender texture and deliver a unique flavor.
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  Premium Snowflake Wagyu Beef

  The Supreme Snowflake Beef is made with premium snowflake beef as the main ingredient, paired with vegetables such as onions, green peppers, and mushrooms, and prepared by stir-frying or boiling. The beef slices have clear marbling and a tender texture, while the vegetables are fresh and aromatic, creating a rich and diverse flavor experience.
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  Base Soup Seasoning

  Seasoning base made from mixed condiments, commonly used in hot pot dishes. Main ingredients include scallions, ginger, garlic, chili, Sichuan peppercorns, doubanjiang, and cilantro, prepared by stir-frying or mixing to enhance the flavor of the hot pot broth.

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