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Jiupin Yuwei Dry Pot Duck Head (Gaocheng Branch)

川菜 · ⭐ 3.6

No. 2-05, 2nd Floor, Zi Yu Xin Street, Liandong Avenue

Dishes

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  Frozen Tofu

  Frozen tofu is made by freezing fresh tofu, which develops a honeycomb-like structure inside with many pores and good elasticity. It can be cooked with various ingredients, offering a rich and diverse texture.
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  Small Red Sausage

  Sausage made primarily from pork, mixed with starch and seasonings, then stuffed into casings and cooked by steaming or smoking.
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  Dry Pot Beauty Pig Trotter

  A spicy Sichuan dish featuring slow-cooked pig trotters stir-fried in a dry pot with vegetables and aromatic spices.
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  Spicy Duck Head Hot Pot

  Dry Pot Duck Head is a dish that uses duck heads as the main ingredient. After marinating, the duck heads are stir-fried with various spices and chili peppers, then slowly cooked in a dry pot to allow the duck heads to fully absorb the flavors of the seasonings.
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  炝拌海带丝

  炝拌海带丝是一道以海带丝为主要食材的凉拌菜，海带丝经泡发后焯水，再加入蒜末、辣椒油、香醋、生抽、糖、盐等调料拌匀制成。
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  Premium Beef Tenderloin

  Premium beef is a dish made primarily with high-quality beef slices, paired with various vegetables and seasonings. The beef slices are carefully selected for their tender and juicy texture, complemented by an array of vegetables and rich seasonings. Quickly stir-fried to preserve the tenderness of the meat and the crispness of the vegetables.
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  Sour Spicy Taro Noodles

  Sour and spicy fern root noodles are a dish made primarily from fern root noodles, seasoned with vinegar, chili oil, Sichuan pepper, and other condiments. First, the fern root noodles are boiled in water until cooked, then mixed evenly with a prepared sour and spicy sauce.
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  Fish tofu

  Fish tofu is made primarily from fresh, tender fish meat and soft tofu, finely mixed and then steamed or boiled to achieve a delicate, white, and smooth texture.
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  Duck Head vs Pork Trotter

  Duck head and pork trotter are braised together, offering a rich, savory flavor with tender meat and soft texture.
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  Duck Head vs Shrimp

  Duck heads are blanched and stir-fried with shrimp, seasoned with scallions, ginger, garlic, chili, and other spices, then quickly cooked over high heat to infuse flavor.

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