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Jin Wei Dao · 158 Small Restaurant (Jinkē Jiayuan Branch)

特色菜 · ⭐ 3.6

No. 1 Yard, Yongwang Road, Building 14, Basement Level 1, Unit 158 (directly below Dequn Supermarket)

Dishes

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  Three Fresh Ingredients Stir-Fry

  Dì Sān Xiān is a classic Chinese dish made primarily with eggplant, potato, and green pepper. The ingredients are first cut into pieces, deep-fried until golden and crispy, then stir-fried with soy sauce, sugar, and other seasonings to allow the flavors to fully penetrate, resulting in an appealing color and aroma.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Stir-fried Pork with Wood Ear Mushrooms

  Black fungus stir-fried with pork is a classic Chinese home-style dish made primarily with dried black fungus and pork. First, soak the black fungus until soft and blanch it briefly. Slice or shred the pork and set aside. Heat oil in a wok, add minced garlic to sauté until fragrant, then add the pork slices and stir-fry until they change color. Next, add the black fungus and continue stir-frying. Finally, season to taste.
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  Wood Ear Mushroom with Pork

  Wood Ear Pork is a traditional Chinese dish primarily made with pork, eggs, wood ear mushrooms, and yellow flower vegetables. The preparation involves marinating sliced pork, scrambling and cooking the eggs, then stir-frying them together with rehydrated wood ear mushrooms and yellow flower vegetables. Finally, seasonings are added to enhance aroma and flavor, resulting in a colorful and nutritionally balanced dish.
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  Yiyuan Stir-Fried Chicken

  Yiyuan stir-fried chicken is a dish made primarily with chicken, usually local free-range chicken, paired with green peppers, onions, garlic, and ginger, stir-fried in hot oil. The chicken is blanched to remove odor before being cooked with seasonings to fully blend flavors.
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  Braised Tofu with Egg

  Braised tofu with egg is a dish made primarily from egg tofu, sliced and simmered with seasonings to absorb the sauce's flavor. Typically seasoned with soy sauce, sugar, and cooking wine, it's gently cooked until flavorful and the sauce thickens.
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  Braised Meatballs in Old Soup

  Old broth stewed meatballs made from pork or beef, hand-formed and slowly simmered in a rich broth made from chicken and pig bones. Firm texture, flavorful soup, often cooked with scallions and ginger slices.
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  Sour Cabbage Stewed Pork

  Suancai炖Bairou is a dish made primarily with pork belly and pickled cabbage. Sliced pork is simmered with soaked pickled cabbage in water or broth until tender and flavorful, using minimal seasoning to preserve the original taste.
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  Fried Tofu with Shredded Pork

  Fragrant dried tofu with pork strips is a Chinese dish made from tofu and lean pork. Tofu and pork are sliced, stir-fried together with葱姜蒜, seasoned with soy sauce and cooking wine, and cooked until flavorful. Hot oil is used to enhance aroma.
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  Fish-Flavored Shredded Pork

  Fish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.

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