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Flavor Way Restaurant

小吃快餐 · ⭐ 3.5

150 meters before the ICBC corridor at Siji Fenghua Food City, Hankou North Avenue, Hankou North Commercial and Logistics Hub Administrative Committee

Dishes

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  Stir-Fried Squid Tentacles

  A dish made by quickly stir-frying squid tentacles with vegetables like bell peppers and onions, resulting in a fresh and savory flavor.
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  Pickled Lotus Root with Chicken Gizzards

  A spicy and tangy dish featuring pickled lotus root stir-fried with chicken gizzards, known for its crisp texture and bold flavor.
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  Sautéed Scallops with Garlic Noodles

  Sautéed Scallops with Garlic Noodles is a Chinese dish made with scallops, noodles, and garlic. The scallops are fried until golden and then mixed with noodles and garlic for a rich and savory flavor.
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  Chongqing Roast Chicken with Spicy Sauce

  Chongqing Roast Chicken is made with young chicken and seasoned with chili, Sichuan pepper, ginger, garlic, and fermented broad bean paste. The chicken is blanched, stir-fried with seasonings, then simmered in broth until flavorful, and finally reduced to a rich sauce.
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  Premium Braised Pork Belly

  Premium braised pork belly is made with fatty pork belly, blanched to remove odor, then simmered with rock sugar, light soy sauce, dark soy sauce, cooking wine, star anise, and cinnamon until tender and glossy.
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  Pickled Mustard Greens with Small Yellow Croaker

  A traditional Chinese dish featuring small yellow croaker fish braised with pickled mustard greens, offering a savory and slightly tangy flavor.
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  Cilantro Beef Salad

  Cilantro beef salad is a cold dish made with cooked beef and fresh cilantro. Thinly sliced or diced beef is mixed with washed and drained cilantro, then seasoned with soy sauce, vinegar, garlic, chili oil, and more. Simple to prepare, it emphasizes freshness and balanced flavor.
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  Spicy Shrimp Balls

  Spicy shrimp balls made with fresh large shrimp, deveined and留尾, marinated with wine and ginger, then fried until slightly golden, then stir-fried with dried chili, Sichuan pepper, garlic, ginger, and scallions to absorb the spicy flavor.

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