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Wang Boss's Twenty-Eight Dishes

湘菜 · ⭐ 4.4

100 meters west of Chaoyang Garden, next to Yugongpo (west of Kaiyuan Road)

Dishes

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  Smoked Bamboo Shoots with Preserved Pork

  井冈山烟笋炒腊肉 is a dish featuring smoked bamboo shoots and cured pork. The smoked bamboo shoots are crisp and tender, while the cured pork offers a rich salty aroma. After blanching the bamboo shoots, they're stir-fried with the pork, allowing the pork's fat to infuse into the shoots for enhanced flavor.
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  Scallion-braised Tofu

  Scallion-braised tofu is a Chinese dish primarily made with soft tofu and scallions. The tofu is cut into cubes and pan-fried until lightly golden, then combined with sliced scallions in a pot.适量 water, soy sauce, sugar, and other seasonings are added, and the mixture is slowly stewed over low heat until the tofu absorbs the aroma of the scallions and the flavorful broth.
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  Jiangnan Braised Pork

  Jiangnan braised pork uses pork belly as the main ingredient, blanched and then stewed with rock sugar, light soy sauce, dark soy sauce, cooking wine, ginger slices, and star anise until tender and glossy.
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  Steamed Garlic Shrimp Balls

  Fresh shrimp balls seasoned with garlic and steamed to perfection, offering a delicate texture and rich aroma.
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  Steamed Garlic Shrimp

  A dish featuring fresh shrimp cooked with garlic, scallions, and ginger, then baked to perfection. The shrimp is tender and flavorful, with a rich garlic aroma.
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  Tomato and Potato Stewed Beef

  A hearty dish made by slow-cooking beef with tomatoes and potatoes to create a rich, savory stew.
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  Stewed Beef Brisket with Tomato and Potato

  Beef brisket is simmered with potatoes and tomatoes. The beef is cut into pieces, blanched to remove any odor, then added to the pot along with diced potatoes and tomatoes.适量 water and seasonings are added, and the dish is slowly stewed until the ingredients become tender and the broth becomes rich.
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  Steamed Bok Choy

  Steamed bok choy is a Chinese dish featuring fresh bok choy blanched briefly in boiling water, then drained and served with a sauce or plain. Simple preparation highlights the natural flavor of the vegetable.
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  砂锅冬瓜丸子汤

  砂锅冬瓜丸子汤以冬瓜和肉丸为主要食材，将冬瓜切片与猪肉或鸡肉制成的肉丸一同放入砂锅中，加水炖煮而成。制作时先将肉馅加入调味料搅拌上劲，捏成丸子，再与冬瓜同煮至熟透，汤色清亮，口感鲜美。
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  Casserole Rice Fragrance Kung Fu Fish

  Casserole Rice Fragrance Kung Fu Fish is a Chinese dish made with fresh fish, rice, spices, and seasonings, cooked slowly in a casserole. The fish is tender, and the rice absorbs the flavor of the broth, offering a rich taste.
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  Old-Style Stewed Tofu

  A traditional Chinese home-style dish made by slow-cooking soft tofu with pork belly, mushrooms, and greens to create a rich, savory flavor.
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  Pineapple Sweet and Sour Pork

  Pineapple old-fashioned meat is a dish primarily made with pork and pineapple. The pork is cut into pieces, marinated, and then fried until golden and crispy. Pineapple is also cut into chunks and stir-fried together with the fried pork. A specially prepared sweet-and-sour sauce is added to give the dish its distinctive sweet-and-sour flavor.
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  Staple Dish Clam Chicken

  A signature dish featuring fresh clams and tender chicken simmered together in a savory broth with ginger, garlic, and chili.

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