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Kai Xiao Zao (6th Branch)

赣菜 · ⭐ 4.3

No. 850, Fenghuang Middle Avenue, Yindu Road

Dishes

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  Country-style Tofu

  A traditional home-style dish made with soft tofu, pork belly, and greens, simmered to create a rich, savory flavor.
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  Upgraded Pepper Stir-Fried Pork

  A classic Hunan dish featuring pork belly and green/red peppers stir-fried with garlic and ginger, delivering a rich, spicy flavor.
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  Stir-fried Pork with Green Chili

  Stir-fried pork with local chilies is a home-style dish using pork and local chilies. Slice the pork, cut chilies into segments, stir-fry pork until it changes color, then add chilies and season.
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  Home-style Water Spinach

  A simple stir-fried dish made with fresh water spinach and garlic, known for its crisp texture and mild flavor.
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  Braised Chicken Feet

  A spicy and flavorful dish made by slow-cooking chicken feet with spices and seasonings until tender.
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  Signature Pot-Braised Pork Belly

  A signature dish featuring slow-cooked pork belly in a traditional pot, seasoned with secret spices for rich flavor.
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  Signature Sour Fish

  Signature sour cabbage fish is made with fresh grass carp as the main ingredient, combined with pickled sour cabbage, ginger slices, garlic cloves, dried chilies, and Sichuan peppercorns. The fish slices are stewed together with the sour cabbage, resulting in tender fish meat and a rich, flavorful broth.
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  Sungu Rural Rice Flour Pork

  A traditional dish made with pork belly marinated in rice flour, soy sauce, and sugar, then steamed until tender and fragrant.
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  Freshly Sliced Stir-Fried Yellow Beef

  Fresh yellow beef is sliced and stir-fried immediately, with ginger, scallions, and garlic for aroma, quickly cooked to retain tender texture and rich flavor.
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  Stir-Fried Freshly Sliced Yellow Beef

  Freshly sliced yellow beef stir-fried with vegetables, tender and flavorful.
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  Taro and Spare Ribs

  Pork rib and taro stew features blanched ribs and taro cooked slowly in broth with seasonings until tender. Taro absorbs the rich sauce, becoming creamy, while the ribs stay juicy—perfectly balanced.
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  Lotus Blood Duck

  Lotus Blood Duck is a dish made primarily from duck meat and duck blood. The duck meat is cut into pieces and stir-fried with chili, ginger, garlic, and other seasonings. Finally, duck blood is added and mixed thoroughly, allowing the duck meat to absorb the fresh flavor of the blood, creating a unique taste.
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  Sour Radish Stir-fried with Pig's Tripe

  A spicy and tangy Sichuan dish featuring sour radish and pork tripe, stir-fried quickly for a crisp and flavorful bite.
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  Iron Plate Sauce-Grilled Lo Fish

  A dish featuring fresh lo fish grilled on an iron plate and topped with a savory sauce, combining tender texture and rich flavor.
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  Fish Roe and Fish Bladder Hot Pot

  A dish featuring fish roe and fish bladder cooked in a small hot pot with vegetables and seasonings, resulting in a rich, spicy flavor.

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