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Baohé Garden Farmhouse

农家菜 · ⭐ 3.5

No. 165–15, Baohe Avenue

Dishes

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  Douban Steamed Squid Fish Dry

  A traditional dish made from dried pomfret fish, marinated and cooked with ginger, scallions, and soy sauce, offering a savory and slightly chewy texture.
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  Ginger Pork Stomach

  Char siu pork belly is a dish made with pork belly as the main ingredient, seasoned with sand ginger, scallions, and ginger. After cleaning, the pork belly is stewed or braised with sand ginger to absorb its aroma, resulting in a soft, flavorful dish with a rich spicy taste.
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  Stir-Fried Seasonal Vegetables

  Stir-fried Seasonal Vegetables is a dish primarily made with fresh seasonal vegetables. After washing, the vegetables are quickly stir-fried at high heat to preserve their natural color, aroma, and nutritional value. The dish offers a refreshing taste and a simple preparation method.
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  Special Lychee-Shape Pigeon

  A delicately seasoned pigeon dish, shaped like a lute, steamed to perfection for tender and flavorful meat.
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  Steamed Bamboo Shark Fish

  Fresh bamboo shark fish steamed with ginger and scallions, resulting in tender and flavorful meat.
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  Pan-fried Bun

  A pan-fried bun is a snack filled with pork and made from flour dough. To prepare it, wrap the pork filling in dough, then pan-fry in a skillet with oil until the bottom turns golden and crispy, finally sprinkling sesame seeds and green onions on top.
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  Steamed Freshwater Shrimp

  Steamed prawns with soy sauce is a Chinese dish made primarily with fresh river shrimp. The shrimp are washed and quickly blanched in boiling water until they turn color, then drained. It is typically served with a prepared dipping sauce made from minced ginger, sliced scallions, soy sauce, and sesame oil.
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  Mustard Pork Trotter

  A cold dish made from pork trotters seasoned with mustard and spices, offering a crisp texture and bold, spicy flavor.
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  Sour Pork with Pineapple

  Succulent pork cubes are coated in a starch batter and deep-fried until golden, then stir-fried with pineapple chunks. The sauce is typically made from tomato ketchup, sugar, vinegar, and a pinch of salt, creating a sweet-and-sour flavor profile.
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  Steamed Oyster with Garlic and Vermicelli

  A dish of fresh oysters steamed with garlic and vermicelli, resulting in a savory and aromatic seafood delicacy.
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  Stir-fried Fresh Squid with Celery and Snow Peas

  A fresh stir-fry of squid, celery, and snow peas, combining crisp vegetables with tender seafood for a light and flavorful dish.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
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  Shunde Stir-Fry King

  Shunde Stir-Fry King is a traditional dish from Shunde, Guangdong Province, mainly made with ingredients such as squid, dried shrimp, garlic chives flowers, and dried silver fish. The ingredients are cleaned and stir-fried to fully blend their flavors, creating a unique fresh and aromatic taste.
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  Shunde Fried Milk

  Steamed milk pudding is a traditional Cantonese dessert made with fresh milk as the main ingredient, mixed with sugar and starch, then refrigerated until it solidifies. It is then cut into pieces, coated in a crispy batter, and deep-fried in hot oil until golden and crunchy.
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  Chicken and Chicken Mushroom Stir-Fry

  A savory dish featuring tender beef strips stir-fried with chicken mushrooms, offering a rich umami flavor.

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