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Xiao Hong Lin Restaurant

江浙菜 · ⭐ 4.5

Room 134, No. 586 Jinma, Hangfu Village

Dishes

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  Chilled Braised and Drunk Crawfish

  Fresh crawfish are braised in a secret marinade, then chilled for a refreshing, flavorful dish with a rich liquor aroma.
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  Soul-Capturing Fish Head

  Hun Fish Head is a dish made with fresh fish head, simmered with ginger, scallion, garlic, and other seasonings. Typically using bighead carp or silver carp heads, it's pan-fried then slowly stewed in broth with fermented broad bean paste and chili to absorb the rich flavors while keeping the flesh tender.
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  Lemon Shrimp

  Lemon shrimp is a fresh and zesty dish made with succulent shrimp marinated in lemon juice, garlic, and ginger for a bright, tangy flavor.
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  Ham Bamboo Forest Chicken

  Ham Bamboo Forest Chicken is a dish made with chicken as the main ingredient, combined with ham and bamboo forest ingredients. The chicken is marinated and cooked together with ham, resulting in a tender texture with a subtle bamboo fragrance.
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  Softshell Turtle Rice

  Soft-boiled turtle served over rice, infused with rich broth. Main ingredients: turtle, rice, ginger slices, and green onions.
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  Soft-Shelled Turtle and Pig Trotter Stew

  A rich stew combining soft-shelled turtle and pig trotters, slow-cooked to tender perfection with savory flavors.
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  White Water Fish

  A dish made by boiling fresh carp in clear water, resulting in tender fish meat and a mild, savory broth that highlights the natural flavor of the fish.
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  Bamboo Steamed Chicken

  A Chinese dish made by steaming chicken with bamboo leaves or in bamboo tubes, often with bamboo shoots and mushrooms for a fresh, delicate flavor.
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  Braised Fish Head

  Braised fish head is a dish featuring fish head as the main ingredient, typically using bighead or silver carp heads, pan-fried and then slowly stewed with soy sauce, sugar, cooking wine, ginger slices, and green onions.
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  Handmade Homemade Tofu

  Handmade homemade tofu is made from high-quality soybeans through soaking, grinding, filtering, and boiling. It is then coagulated using traditional bittern or gypsum and pressed into shape. The process involves no preservatives, with main ingredients being soybeans, water, and coagulant. The resulting tofu has a delicate texture and rich soybean aroma, retaining the natural flavor of soybeans. It can be cut into blocks or slices and is suitable for steaming, boiling, stewing, frying, and other cooking methods.
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  Smelly Tofu with Freshwater Shrimp

  Smelly Tofu with Freshwater Shrimp is a Chinese dish made with smelly tofu and freshwater shrimp. The tofu is fried until crispy and tender, paired with fresh shrimp. It is usually seasoned with sauce for a unique flavor.
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  Xiaoshan Chili Dish

  A traditional Zhejiang dish made with fresh chilies and pork, stir-fried to a spicy and savory finish.
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  Spicy Pepper Dish

  A spicy Chinese dish made primarily with chili peppers, often stir-fried with meat or vegetables for a bold, fiery flavor.
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  Wine-Scented Pork

  A Chinese dish made by marinating pork in yellow wine, soy sauce, and sugar, then braising until tender with a rich wine aroma.
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  Wine-Scented Meat Steamed Bun

  Wine-scented meat steamed bun is a steamed pastry made with pork as the main ingredient and seasoned with wine. The minced meat is mixed with seasonings and wrapped in dough, then steamed until the outer layer is soft and the filling is fragrant.
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  Golden Shrimp Fried Rice

  Golden Shrimp Fried Rice features fresh shrimp, day-old rice, and vegetables stir-fried to perfection for a savory, satisfying dish.

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