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Chen Pengpeng Chaoshan Cuisine (Airport Satellite Terminal Branch)

粤菜 · ⭐ 4.6

Gate 561, Satellite Terminal, Bao'an Airport, Hangzhan 4th Road

Dishes

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  Five-Item Platter

  A Chinese cold dish featuring five carefully selected ingredients, such as braised beef, seasoned duck, marinated jellyfish, poached chicken, and pickled radish, served chilled for a balanced and flavorful experience.
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  Four Treasure Rice

  Four Treasure Rice is a dish made with rice and four main ingredients: ham, mushrooms, shrimp, and egg. These are diced, mixed with rice and seasonings, then steamed until cooked. The dish features rich colors and distinct textures.
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  Puning Fried Tofu

  Puning fried tofu is a deep-fried snack made primarily from tofu. The tofu is cut into cubes and fried in hot oil until the outside turns golden and crispy while the inside remains soft. Some recipes add seasonings before frying or fill the tofu with meat or shrimp for enhanced flavor.
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  Coconut-Stewed Black Chicken Soup

  A nourishing soup made by slow-cooking black chicken with coconut juice in a coconut shell, resulting in a fragrant and savory dish.
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  Seafood Rice Noodles

  A Cantonese specialty featuring rice noodles stir-fried with fresh seafood like shrimp, squid, and clams, offering a savory and satisfying taste.
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  Cantonese Goose Liver Slices

  A Cantonese dish made with fresh goose liver, marinated and sliced, then pan-fried to a tender, rich flavor.
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  Century Egg

  Century egg, also known as preserved egg or pine-pattern egg, is made by curing eggs—usually duck or chicken eggs—in a mixture of alkaline substances and clay. The egg white becomes gel-like with dark patterns, while the yolk turns deep green or gray-black and becomes thicker in texture.
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  Rice noodle sheet

  Kway teow is a flat rice noodle made from rice, typically soaked in water and steamed or boiled until soft and smooth. It's commonly stir-fried with meat, seafood, or vegetables, or added to soup for a savory noodle dish.
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  Gold Medal Braised Goose

  A premium goose dish braised in a secret sauce, featuring tender meat and rich aroma. A classic Cantonese delicacy.
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  Gold Medal Braised Goose Rice

  A flavorful dish featuring tender goose meat braised in a secret sauce, served over fragrant rice for a rich and satisfying meal.
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  Tangerine Peel Braised Pigeon

  A Chinese dish featuring pigeon braised with tangerine peel and aromatic spices, resulting in tender meat with a fragrant, slightly citrusy flavor.
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  Tangerine Peel Red Bean Paste

  Chen Pi Red Bean Paste is a traditional dessert made primarily from red beans and aged tangerine peel. The red beans are slowly cooked until soft and tender, absorbing the unique aroma of the Chen Pi, resulting in a smooth texture with a subtle citrus fragrance. The preparation typically involves soaking the red beans beforehand, then simmering them together with Chen Pi, and finally adding an appropriate amount of sugar until the mixture reaches a paste-like consistency.
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  Pan-fried Spanish Mackerel

  A dish of fresh Spanish mackerel seasoned and pan-fried until golden and crispy, with tender meat and rich aroma.
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  Goose Feet

  Goose feet are primarily used as the main ingredient, blanched and deodorized, then stewed or braised with seasonings and辅料 until tender and flavorful.

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