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Meijin Jiuya (Hangshenqiao Store)

北京菜 · ⭐ 4.9

Building 11, Babaozhuang Residential Community, Fucheng Road

Dishes

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  Dongpo Pork

  Dongpo pork, made primarily from fatty pork belly, is slowly stewed for a long time until it becomes tender and melts in the mouth. The dish is enhanced with caramel color, light soy sauce, dark soy sauce, and other seasonings to create a rich and flavorful taste.
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  Kanto Ginseng and Xianggelila Matsutake Soup

  Gandong ginseng and Xianggelila matsutake soup is simmered slowly with water or broth. Soak Gandong ginseng beforehand, clean and slice matsutake, then stew together in a clay pot over low heat for several hours to fully blend nutrients.
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  South China Red Eastern Starfish

  South China Red Eastern Starfish is a seafood dish made with South China Red Eastern Starfish, usually cooked by steaming or frying. Its meat is fresh and tender with a delicate texture and natural seafood flavor.
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  Clear Stewed Bamboo Fungus Soup

  Clear stewed bamboo fungus soup is primarily made with bamboo fungus, combined with auxiliary ingredients such as chicken or ham, and slowly simmered in clear water. After washing the bamboo fungus, it is placed in a pot with the auxiliary ingredients, covered with water, and gently stewed over low heat for 1–2 hours to achieve a clear broth with a fresh and delicious flavor.
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  Steamed Zhoushan Yellow Croaker

  Steamed Zhoushan yellow croaker is a dish made with fresh Zhoushan yellow croaker, seasoned with ginger slices and scallions, steamed to preserve its tender texture and natural flavor.
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  Nutritious Matsutake and Morel Mushroom

  A nourishing dish featuring matsutake and morel mushrooms, typically cooked with chicken or pork ribs. Clean and slice the mushrooms, then simmer slowly in a clay pot with water or broth until tender and flavorful.
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  Selected Seasonal Fresh Fruit Platter

  The selected seasonal fresh fruit platter is made of fresh seasonal fruits, including apples, oranges, grapes, strawberries, etc., which are simply washed and arranged to retain the original flavor and nutrition of the fruits.
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  Meijin Oyster King Ten Heads South African Abalone

  Meijin Oyster King Ten Heads South African Abalone is a high-end seafood dish made with ten South African abalones and oyster king sauce. The abalone has tender meat and rich texture, while the oyster king sauce brings a rich seafood flavor.
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  Homemade Yogurt

  Homemade yogurt is a dairy product made primarily from milk and yogurt starter. The preparation method is simple: first heat the milk to an appropriate temperature, then mix in the yogurt starter evenly, and finally place it in a保温 container for fermentation. Once it has set, it is ready to enjoy.
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  酸辣乌鱼蛋花汤

  酸辣乌鱼蛋花汤是一道以乌鱼蛋和鸡蛋为主要食材的经典汤品。制作时先将乌鱼蛋切片焯水，锅中烧水加入姜丝、白胡椒粉和适量盐，煮沸后放入乌鱼蛋片，淋入打散的蛋液形成蛋花，最后以香醋和香油调味，撒上香菜或葱花。汤色清亮，乌鱼蛋片爽滑弹嫩，蛋花细腻，口感酸辣开胃，鲜香醇厚，是暖身醒脾的佳品。
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  Golden Crispy Pigeon

  Golden Crispy Pigeon is a dish made with young pigeons as the main ingredient, marinated and then wrapped in flaky pastry before baking. The pigeon meat is tender, while the outer pastry is golden and crispy. During preparation, frying or baking is typically used to form the crisp pastry layer.
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  Sizzling Deep-Sea Head-and-Tail Shrimp

  Sizzling Deep-Sea Head-and-Tail Shrimp is a dish made with deep-sea shrimp, pan-fried at high temperature. The shrimp meat is tender, with a slightly crispy outer layer and a rich taste with special sauce.
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  Sizzling Wagyu Steak

  Grilled ribeye steak with premium Wagyu beef, marinated and seared on a hot iron plate. Tender with even fat distribution, locking in juices for a smooth texture. Served with onions and green peppers to enhance flavor.
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  Shark Fin, Abalone, and Sea Cucumber Stew

  A premium soup featuring shark fin, fish maw, and sea cucumber. Soak shark fin and fish maw beforehand, clean sea cucumber, then gently simmer with high-quality broth to absorb rich flavors, resulting in a soft, delicate, and savory dish.
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  Braised Double Delicacy with Korean Sea Cucumber

  Huangfen Shuangxian Guandong Shen is a dish featuring Guandong ginseng and seafood, cooked using the Huangfen method. Soak the ginseng beforehand, then simmer with shrimp or squid in broth, soy sauce, and cooking wine until flavorful.

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