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Haqingningji Big Dumplings

小吃快餐 · ⭐ 4.3

No. 37, Intersection of Zigong Road and Xiangyang Road

Dishes

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  云吞高汤

  云吞高汤是一道以云吞为主料，搭配猪骨、鸡架等食材熬制而成的汤品。云吞通常由猪肉、虾仁和蔬菜制成馅料，包裹在薄面皮中煮熟后放入高汤中。高汤通过长时间炖煮提取鲜味，使汤体清澈或微白，味道浓郁。
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  大豆皮卷圈

  大豆皮卷圈以大豆皮为外皮，包裹调制好的馅料，通常包括猪肉末、虾仁、胡萝卜、香菇等食材，卷成圆柱状后蒸熟或煎熟，口感软嫩，风味丰富。
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  大颗炸果子

  大颗炸果子是一种以面粉为主要原料，加入酵母发酵后制成面团，再通过油炸工艺制作而成的传统小吃。面团通常会加入少量糖和盐调味，成型为较大圆形或椭圆形后放入热油中炸至金黄酥脆。
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  Large Flatbread

  A large flatbread made from flour, crafted through steps including mixing, kneading, rolling, and baking. It has a golden, crispy surface and a soft interior, and can be enjoyed with various ingredients.
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  宁记大馅云吞

  宁记大馅云吞以手工制作的薄皮包裹丰富馅料，主要食材包括猪肉、虾仁、葱姜等，馅料剁碎后拌入调味料，包制成云吞形状，煮熟后食用。
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  宁记大骨汤方便面

  宁记大骨汤方便面以猪骨为主要食材，经过长时间熬煮制成浓郁汤底，搭配脱水蔬菜和调味包，加入煮熟的面条即可食用。制作方法包括熬制骨汤、调配调料、包装面条与配料。
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  宁记香粽

  宁记香粽以糯米为主料，包裹鲜肉、咸蛋黄、香菇等馅料，用竹叶或芦苇叶包裹后蒸煮而成。制作过程中需将糯米浸泡后与馅料混合，再用粽叶包裹成锥形，经长时间蒸制使香味融合。
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  Boneless Pork

  Braised pork shank or pork elbow is a dish made by removing the meat from the bones and then processing it through blanching, stewing, or braising. Common seasonings such as scallions, ginger, soy sauce, and cooking wine are added to make the meat tender and flavorful.
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  精品小咸菜

  精品小咸菜以新鲜蔬菜为主要食材，如萝卜、白菜、黄瓜等，经过清洗、切条或切片后，用盐、糖、醋等调料腌制而成，部分品种会加入辣椒、蒜末等辅料增加风味，腌制时间根据口味需求调整，通常为数小时至一天。
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  Tea Egg

  Tea eggs are a traditional Chinese snack made primarily from eggs and tea. The preparation involves boiling the eggs until fully cooked, then gently cracking the shells before simmering them together with tea, spices, and seasonings. This allows the tea's aroma to penetrate the egg, creating a unique flavor.
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  Jumping Water Pickle

  Jumping water kimchi is a dish that excels in color, aroma, and taste, primarily made with fresh vegetables such as carrots, cucumbers, and cabbage. The preparation is simple: wash and cut the vegetables, place them in a kimchi jar, add saltwater, chili, garlic, and other seasonings, then seal and ferment for several days. The finished kimchi has a crisp texture and a tangy, spicy flavor.
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  Wonton

  Dumplings are a traditional Chinese noodle dish, made by wrapping flavorful meat filling in thin dough wrappers, usually shaped like ingots. To prepare, the seasoned meat filling is placed into rolled-out dough sheets, sealed tightly at the edges, and then boiled in hot water until cooked through. They can be enjoyed with soup broth and seasonings, offering a rich taste and nutritious flavor.

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