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Zhaoqing Zhu Wo La Chang

粤菜 · ⭐ 3.7

Ground-floor commercial space, Jinbi Garden, Jinhui Road

Dishes

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  冬菇滑鸡粥

  冬菇滑鸡粥以大米为基底，加入泡发的冬菇和嫩滑的鸡肉片一同熬煮而成。制作时先将大米煮至软烂，再放入切片的鸡肉和冬菇，慢火炖煮至粥体浓稠，食材充分融合。
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  Dried Mushroom and Pork Sausage

  A dish made by mixing minced pork with dried mushrooms, stuffing into sausage casings, and steaming until cooked through—deliciously savory and tender.
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  Beef Sausage

  Beef sausage is a cooked food made by stuffing seasoned beef into casings. The beef is minced or ground, mixed with salt, pepper, soy sauce, and other seasonings, then stuffed into pork or artificial casings and cooked by steaming or smoking.
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  Pork Offal Congee

  A savory rice porridge made with pork offal such as liver, lungs, and kidneys, commonly enjoyed as a breakfast dish in Cantonese cuisine.
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  Pork Liver Porridge

  A nourishing porridge made from pork liver and rice, known for its smooth texture and rich flavor.
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  Pork Liver Sausage

  A traditional Chinese dish made by stuffing seasoned pork liver into pork intestines and steaming it, resulting in a rich and savory flavor.
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  Century Egg and Pork Porridge

  Preserved egg and lean pork congee is a traditional Chinese porridge dish, primarily made with preserved eggs, lean pork, and rice. The method involves cooking rice into a porridge, then adding pre-prepared preserved eggs and lean pork, continuing to simmer until the ingredients are fully cooked and the porridge reaches a thick consistency.
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  Stuffed Intestine

  A Chinese dish made by stuffing pig intestines with a mixture of starch and seasonings, then steamed until tender and flavorful.
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  Meat Egg Sausage

  A traditional Chinese dish made by mixing pork and egg, then steaming it in sausage casings for a tender and flavorful result.
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  Fish Fillet Sausage

  A dish made by wrapping fish fillets in sausage casings and steaming them, resulting in a tender and flavorful texture.

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