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Lamao Duck (Century Plaza Branch)

小吃快餐 · ⭐ 3.6

No. 103, Building S-1, Yueban Linwan Residential Community

Dishes

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  Braised Liver

  Stewed liver is a dish made primarily from pork or beef liver, blanched and then slowly simmered in seasoned broth to absorb rich flavors. It's typically flavored with soy sauce, cooking wine, spices, and seasonings for a tender, flavorful result.
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  Quanyangquan

  A nourishing dish made with fresh spring fish, mountain yam, and goji berries, gently stewed to highlight natural flavors.
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  Sweet and Spicy Potato Slices

  A Chinese cold dish made from sliced potatoes fried or stir-fried with sugar, vinegar, and chili for a sweet-spicy flavor.
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  Sweet and Spicy Collarbone

  Sweet and spicy pork collar is a dish made with pork collar as the main ingredient, marinated and then fried or pan-fried until slightly charred, then stir-fried with a sweet and spicy sauce. Key seasonings include soy sauce, sugar, chili, garlic, and ginger.
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  Sweet and Spicy Duck Cartilage

  Sweet and spicy duck cartilage stir-fried with a savory sauce, offering a crispy texture and balanced sweet-spicy flavor.
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  Spicy Sweet Duck Neck

  Sweet and spicy duck neck is a braised dish primarily made with duck neck, flavored by marinating and slow stewing to allow the meat to fully absorb the seasonings. During preparation, ingredients such as soy sauce, sugar, chili peppers, star anise, and cinnamon are typically added to create its distinctive sweet-spicy flavor.
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  Sweet and Spicy Duck Tongue

  Sweet and spicy duck tongues are a dish made primarily from duck tongues, blanched and stir-fried with sweet bean sauce, chili, ginger, and garlic. The finished dish has a bright red color, tender and crisp texture, and a distinct sweet-spicy flavor.
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  Sweet and Spicy Duck Trachea

  A dish made with duck trachea stir-fried in a sweet and spicy sauce, offering a tender yet slightly chewy texture and balanced flavor.
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  Delicious Chicken Bones

  Delicious chicken bones made by marinating and roasting or stewing, resulting in crispy skin and tender meat with rich aroma.
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  Taro Flour

  Taro powder is a starch product made primarily from taro root through processes like grinding, filtering, settling, and drying. Fresh taro is peeled, mashed, mixed with water, filtered, settled, then dried to form fine taro powder, used directly in cooking or as an ingredient in other foods.
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  Mustard greens

  Gongcai, also known as Tai Gan, is a dried vegetable made from the fleshy stems of lettuce-family plants through processes such as sun-drying and pickling. It has a bright green color and a crisp texture. To prepare, soak it in water first, then mix with seasonings.
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  Qingdao Light Beer

  A crisp, light lager brewed from premium malt, hops, and pure water, offering a refreshing taste with subtle fruit and malt notes—ideal for seafood or light dishes.
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  Spicy Air-Dried Duck Neck

  A spicy Sichuan-style snack made from duck necks marinated, air-dried, and stir-fried with chili and Sichuan pepper for a bold, numbing flavor.

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