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Wang Po Shrimp (Yongning Ancient Town Branch)

火锅 · ⭐ 4.7

No. 93 Gongchen Street

Dishes

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  Ginger-Flavored Century Egg

  姜汁松花蛋 is a Chinese cold dish primarily made with century eggs (pidan). The preparation involves slicing the century eggs into wedges and arranging them on a plate, then serving with a sauce made from fresh ginger juice, vinegar, and light soy sauce, offering a rich and flavorful taste.
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  Signature Large Shrimp Hot Pot

  Signature large shrimp stew features fresh shrimp with onions, green and red peppers. Sautéed with garlic and ginger, then simmered in broth until flavorful. Bright color, firm and chewy shrimp meat.
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  Signature Large Shrimp Hot Pot

  Signature large shrimp stewed in a small pot, featuring fresh shrimp with onions, green peppers, and garlic, stir-fried and simmered with seasonings. Bright color, firm shrimp, rich sauce.
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  Signature Double-Flavor Shrimp Hot Pot

  Signature Double-Flavor Shrimp Hot Pot is a hot pot dish made with large shrimp and different flavored broths. It is usually divided into two parts, one as clear soup and the other as spicy soup, allowing diners to enjoy multiple flavors at once.
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  Fire Bun

  Fire spoon is a traditional Chinese bread made from flour, fermented with yeast, filled with pork and scallions, then baked. Crispy outside, soft inside, with savory filling.
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  White Radish

  This dish features radish as the main ingredient, prepared using simple cooking techniques such as stewing or stir-frying to preserve its natural flavor. The crisp texture and subtle sweetness of the radish are perfectly maintained, making it a healthy and beloved home-style meal.
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  Flower-shaped steamed bun

  Baozi is a traditional Chinese pastry made primarily from flour, crafted through steps such as fermentation, kneading, and rolling. Its surface features a spiral pattern, with a soft texture and distinct layers.
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  Bone Pot

  Bone pot uses pork or beef bones as main ingredients, with辅料 like ginger slices and green onions. After long stewing, marrow and gelatin infuse into the broth, creating a rich bone soup. Serve with vegetables, tofu, or vermicelli for a creamy, flavorful dish.

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