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Xiangcunji (Two Rivers New District Shanchar Road Restaurant)

小吃快餐 · ⭐ 4.1

No. 70 Shancha Road, Line 3 Square, 1st Floor

Dishes

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  培根蛋炒饭

  培根蛋炒饭以米饭、鸡蛋和培根为主要食材，将鸡蛋打散后与切片的培根一同炒熟，再加入隔夜米饭翻炒均匀，调味后即可食用。
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  Pan-fried Chicken Rice Bowl

  Pan-fried chicken served over rice with vegetables, a savory and satisfying dish.
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  New Style Kung Fu Chicken Leg Rice Bowl

  A flavorful dish featuring tender chicken leg, marinated and grilled to perfection, served over steamed rice with fresh vegetables.
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  Red Pepper Beef Strips

  A Sichuan-style dish featuring tender beef strips stir-fried with red pickled chili peppers, offering a spicy and tangy flavor.
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  Classic Steak Plate Meal

  A premium steak cooked on a hot plate, served with vegetables and mashed potatoes for a rich, satisfying meal.
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  Minced Meat Steamed Egg

  A classic Chinese dish made by steaming eggs with minced meat, resulting in a silky texture and savory flavor.
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  Honey Spicy Roasted Wings

  Honey chili grilled wings are made from chicken wings, marinated and then baked. Common marinade ingredients include honey, chili powder, soy sauce, garlic, and ginger to create a crispy exterior and tender interior.
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  Sour Cabbage Rice Noodles

  Suancai Mi Xian is a dish made with rice noodles, acidulated cabbage, and slices of pork or beef. The noodles are cooked and stir-fried or stewed with the cabbage and seasonings to blend flavors. Commonly, the cabbage is chopped and sautéed with meat, then simmered in broth before mixing with the cooked noodles.
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  Grilled Steak

  Ribeye steak is primarily made with beef, typically using cuts such as sirloin, filet mignon, or ribeye. After marinating, it is cooked on a hot iron plate. During cooking, butter, garlic slices, and rosemary are added to create a crispy surface while keeping the inside tender. It is commonly served with vegetables or mashed potatoes as side dishes.
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  Chicken with Mushrooms

  Chicken with mushrooms is a dish primarily made with chicken and mushrooms. The chicken is cut into pieces and simmered together with rehydrated mushrooms, along with appropriate seasonings. It is slowly cooked over low heat until the chicken is tender and the mushrooms are fully infused with flavor, then reduced to thicken the sauce.

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