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Original Flavor Pork Trotter Rice (Quanmian Ridge Branch)

小吃快餐 · ⭐ 3.5

Beside Yuyang Trading Company, Chun Tian Road

Dishes

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  Char siu

  Char siu is a traditional roasted meat dish primarily made with pork. The preparation involves marinating the pork, then hanging it on a special fork and roasting it in an oven. The resulting char siu has a bright red color and tender, juicy meat.
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  Barred Spanish Mackerel

  A dish made with barracuda fish, steamed or braised with ginger, garlic, and chili, resulting in tender and flavorful meat.
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  Spring Vegetable and Pork Offal Soup

  A savory soup made with pork offal and fresh spring vegetables, slowly simmered to bring out rich flavors.
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  Spring Vegetable Pork Offal Noodle Soup

  A savory noodle soup featuring pork offal and fresh spring vegetables, served with rice noodles.
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  Spring Vegetable and Pork Soup

  A nourishing soup made with fresh spring vegetables and pork, gently simmered for a clear, savory flavor.
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  Pork Trotter

  Pig trotters are simmered or braised with seasonings after blanching, resulting in a soft and flavorful dish. Common ingredients include ginger, scallions, star anise, and soy sauce; rock sugar or chili can be added according to taste.
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  Lettuce and Pork Offal Soup

  A savory soup made with fresh lettuce and pork offal, simmered slowly for a rich, clear broth.
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  White-Cut Chicken

  White-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
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  Steamed Chicken Thigh

  A classic Cantonese cold dish made with steamed chicken thighs, served chilled and seasoned with ginger and scallion sauce for a delicate, savory flavor.
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  Beef Roll

  Meat rolls are typically made by wrapping sliced pork, beef, or chicken around vegetables, spices, or other fillings, then steamed, pan-fried, or grilled using bamboo skewers or paper. They offer rich flavor and distinct layers.

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