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Chunhui · Man Yuan Gan Flavor (Guobo Store)

赣菜 · ⭐ 3.8

Guobo Station, 200 meters north of the intersection of Shangrao Street and Jiulong Avenue

Dishes

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  Lotus Root Slices

  A dish made from fresh lotus root slices, stir-fried or chilled with garlic and chili for a crisp, slightly spicy flavor.
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  Braised White Fish in Spiced Sauce

  Braised white fish is a dish made with fresh white fish, seasoned with scallions, ginger, garlic, and other ingredients, slowly simmered in a special braising sauce. After cleaning, the fish is placed in the sauce with soy sauce, cooking wine, star anise, cinnamon, and other spices, then gently stewed until tender and fully infused with flavor.
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  Ancient Method Steamed Large White Fish

  Fresh large white fish steamed with ginger and scallions, preserving its tender texture and natural flavor.
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  Beer-braised Duck

  A Chinese dish made by slow-cooking old duck with beer, ginger, and scallions until tender and flavorful.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Raw Rice Pork

  A traditional dish made with fresh pork and raw rice, stir-fried to create a unique texture where the meat is tender and the rice remains slightly firm.
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  Braised Mandarin Fish

  Braised mandarin fish is a Chinese dish featuring mandarin fish as the main ingredient. The fish is cleaned, scored, marinated with wine and ginger, then pan-fried until golden. It's simmered with soy sauce, sugar, vinegar, and aromatics like scallions, garlic, and ginger, then reduced to a glossy glaze.
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  Braised White Fish

  Red-braised white fish is a Chinese dish featuring white fish as the main ingredient. After cleaning, the fish is marinated with rice wine and ginger to remove odor, then pan-fried until lightly golden on both sides. It's simmered with soy sauce, sugar, scallions, ginger, and water until the sauce thickens and the fish absorbs the flavors.

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