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Dehua Ju Small Bites (Zhongzheng Road Branch)

小吃快餐 · ⭐ 3.8

Inside Xiyuan Food City, No. 7 Zhongzhi Road

Dishes

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  Fried Blood Sausage

  Fried blood sausage is a traditional Chinese snack made from pig intestines. After cleaning and marinating, it is cut into small segments and deep-fried in hot oil until golden and crispy on the outside while remaining tender inside. It can be enjoyed with seasonings for a rich and satisfying taste.
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  Stewed Pork Intestines with Garlic

  Stewed pork intestines with garlic is a dish made primarily from pork intestines, combined with garlic paste and seasonings. To prepare it, clean the pork intestines thoroughly, then stew them until tender and soft. Next, add stir-fried garlic paste and seasonings, and stir well until evenly mixed.
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  Braised Lamb

  Stewed mutton is a dish made primarily with mutton, blanched and then simmered with scallions, ginger, star anise, and other spices. Soy sauce and cooking wine are added, and it's slowly braised until the meat is tender and the sauce thickened.
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  Stir-Fried Napa Cabbage

  Stir-fried bok choy is a Chinese dish using napa cabbage as the main ingredient. The cabbage is cut into segments and quickly stir-fried with garlic and ginger, then cooked over medium heat until tender yet crisp.
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  Beef Stewed with Beef Tendon

  Beef stewed with beef tendons is a dish primarily made with beef and beef tendons. The main preparation method involves simmering the beef and tendons in a rich, flavorful broth until the meat becomes tender and the tendons turn soft and chewy.
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  Mutton Noodle Soup

  Lamb boiled noodle is a dish where lamb is sliced or cubed and cooked together with noodles in boiling water. The main ingredients include lamb and noodles made from flour, along with seasonings such as green onions and ginger. First, the lamb is blanched to remove any odor, then it is cooked together with the noodles, and finally seasoned with an appropriate amount of salt and spices.
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  Old Beijing Noodle with Sauce

  Old Beijing Noodles with Sauce is a traditional Beijing-style noodle dish, primarily made with noodles, pork, yellow chives, and wood ear mushrooms. The method involves stewing pork to make broth, adding ingredients such as yellow chives and wood ear mushrooms, thickening the sauce with cornstarch, and finally pouring the sauce over cooked noodles.
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  Old Beijing Fried Sauce Noodles

  Old Beijing fried sauce noodles are a traditional Beijing dish made with hand-pulled noodles, topped with a specially prepared fried sauce and garnished with shredded cucumber and bean sprouts. The fried sauce is made by stir-frying yellow soybean paste with minced meat, resulting in a rich and flavorful dish.
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  Beijing-style Tripe Stir-fry

  Old Beijing tripe is a traditional Beijing snack, primarily made from fresh beef or lamb tripe. The tripe is finely sliced and quickly blanched in a rich broth until cooked, then mixed with vegetables such as cilantro and scallions, and drizzled with a special sauce made from sesame paste, garlic chives, and fermented tofu. Finally, it is thoroughly mixed and ready to eat.
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  Wasabi Stem

  Mustard cabbage is a dish primarily made with Chinese cabbage. The preparation involves removing the leaves from the cabbage and keeping only the stalks, which are cut into 5-centimeter-high blocks. These blocks are briefly blanched in boiling water until half-cooked, then cooled in cold water. They are then layered in a jar, with mustard, sugar, and salt sprinkled between each layer. White vinegar is poured in, and the jar is sealed tightly. After several days of pickling, the dish is ready to eat.

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