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Guanyang • Seafood Hot Pot (Li Gong Ti Store)

火锅 · ⭐ 4.9

No. 51, Phase I, Ligongdi Road

Dishes

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  Dongxing Parrotfish Sashimi

  East Star Grouper Sashimi is a cold dish featuring fresh East Star Grouper sliced thin and arranged artistically, often garnished with cucumber and carrot, then drizzled with special sauce, soy sauce, or mustard—served unheated to preserve the fish's tender texture.
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  Yunnan Wild Mushroom Platter

  A platter of fresh wild mushrooms from Yunnan, including beefsteak, chicken breast, and matsutake, gently stir-fried or steamed to preserve their natural flavor and texture.
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  Wagyu Beef

  Wagyu is a high-quality beef primarily sourced from specific Japanese cattle breeds, such as Black Wagyu and Brown Wagyu. It is typically cooked using low-temperature slow cooking, charcoal grilling, or pan-searing to preserve its delicate texture and rich fat distribution.
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  Signature Snowflake Beef Cubes

  Signature snowflake beef cubes use premium tenderloin, cut into uniform pieces, marinated and quickly stir-fried to retain tenderness. Main ingredients: snowflake beef, onion, green pepper, garlic. Seasonings: light soy sauce, dark soy sauce, oyster sauce, black pepper.
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  New Zealand Black Abalone

  New Zealand black abalone, using fresh New Zealand abalone as the main ingredient. After careful preparation and simple seasoning, it is steamed or lightly pan-fried to preserve the tender texture and natural ocean flavor of the abalone.
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  Matsutake Crab

  Snow crab, using fresh snow crab as the main ingredient, prepared by steaming or boiling to make soup. Steaming preserves the original flavor of the crab meat, while boiling allows the rich taste of the crab to fully infuse into the broth.
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  Songrong Health Pot

  A nourishing pot dish featuring fresh songrong mushrooms, slow-cooked with chicken, pork ribs, or seafood in a rich broth to preserve natural flavors and enhance health benefits.
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  Deep Sea Platter

  A selection of deep-sea fish and seafood, including salmon, tuna, squid, and shrimp, gently cooked to preserve natural flavors and served with a special sauce.
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  Tiger Grouper Sashimi

  Fresh tiger grouper is skillfully carved and arranged on the plate, served with seasonal vegetables and a special sauce. Steam cooking keeps the fish tender, then hot oil is drizzled to enhance the aroma.
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  Geoduck

  Abalone is a large shellfish, with its meat as the main ingredient. It's commonly served raw, as sashimi, or blanched and mixed cold, and can also be used in stir-fries or soups. Remove internal organs and impurities to keep the tender meat. Common seasonings include lemon juice, soy sauce, and mustard.
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  Pan-fried Ribbon Fish

  Fresh cuttlefish is marinated with salt and cooking wine, then pan-fried until golden brown on both sides, creating a crispy exterior and tender interior.

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