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Zao Dongjia Folk Cuisine (Huangnibang Branch)

川菜 · ⭐ 4.6

Dingtai Apartment, Building 1, No. 118, Ziyuan Road, Huangnibang

Dishes

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  Beef丝 for Rice

  Beef stir-fry with rice is a home-style dish made by marinating beef strips in seasonings, then stir-frying with green peppers and onions. Soy sauce, cooking wine, and starch are commonly used to make the beef tender and flavorful, perfect with rice.
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  Traditional Mao Xue Wang

  Traditional Mao Xue Wang is a specialty dish from Chongqing, primarily made with ingredients such as duck blood, beef tripe, and soybean sprouts. The cooking method involves boiling the ingredients in a spicy and numbing broth, then pouring hot oil over them to fully absorb the aromatic and spicy flavors, resulting in a rich and fragrant dish.
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  Rural Pot-edge Steamed Bun

  A traditional Chinese flour-based dish where a thin batter is spread on the edge of a hot pan to form a crispy, soft roll, often filled with stir-fried vegetables or meat.
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  Chopped Chili Pork Belly

  A Hunan dish featuring pork belly marinated with chopped chili, garlic, and ginger, then steamed to tender perfection with a spicy, aromatic flavor.
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  Steamed Shrimp with Vermicelli

  Fresh shrimp and soaked vermicelli are steamed together with ginger, garlic, and scallions for a delicate, savory dish.
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  Big Knife Braised Pork

  A classic Sichuan dish made by braising thick slices of pork belly with chili, doubanjiang, and spices until tender and flavorful.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Spicy Pepper Rabbit

  A Sichuan dish featuring fresh rabbit meat stir-fried with green chili peppers, delivering a spicy and aromatic flavor.
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  Sizzling Double Crisp

  Spicy Double Crisp is a traditional Chinese dish made primarily from pig's stomach and chicken gizzard. The ingredients are sliced thinly and stir-fried at high heat with chili peppers, garlic, and other seasonings. The dish features bright colors and a tender, elastic texture.
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  Bamboo Basket Braised Dishes

  A traditional Chinese dish where ingredients like tofu, eggs, and bean curd are slow-braised in a bamboo basket with aromatic spices and soy sauce.
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  Garlic Pork Slices

  Garlic pork is a cold dish made with fatty pork belly as the main ingredient, combined with garlic paste, soy sauce, chili oil, and other seasonings. The pork belly is boiled until tender, sliced thinly, and then drizzled with a specially prepared garlic sauce.
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  Tieshanping Sichuan Pepper Chicken

  Tieshanping Sichuan pepper chicken is a dish made primarily with chicken, using fresh chicken thighs or whole chicken cut into pieces, stir-fried with plenty of Sichuan peppercorns and chili. First, the chicken is blanched to remove odor, then stir-fried with Sichuan peppercorns, dried chilies, ginger, garlic, and other seasonings to absorb the numbing aroma of the peppercorns and spicy flavor of the chilies.
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  Pressure-Cooked Steamed Pig Intestine with Rice Flour

  A savory dish made by steaming pig intestines with rice flour in a pressure cooker, resulting in tender and flavorful meat.

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