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Luyu Zhuang Hot Pot (Fuhai New City Branch)

火锅 · ⭐ 3.7

No. 588, Ninghai Street

Dishes

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  Braised Tofu Jelly

  Braised tofu is made by simmering frozen tofu in a seasoned sauce. The porous structure of frozen tofu absorbs the flavors well. Cut into pieces, it's cooked with soy sauce, sugar, star anise, cinnamon, and other spices until flavorful.
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  Baby bok choy

  Baby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
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  Oyster

  Oyster dish made with fresh oysters, typically steamed, boiled, or stir-fried. Seasoned with garlic, ginger, and green onions to preserve its natural flavor.
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  Secret-Recipe Shrimp Balls

  Fresh shrimp is minced and mixed with egg white and starch, then shaped into balls and steamed or boiled. Served with a secret sauce for enhanced flavor.
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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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  Mushroom Assortment Platter

  Mushroom Medley is a dish made from a selection of fresh mushrooms. Main ingredients include shiitake, enoki, and oyster mushrooms, which are cleaned and simply cooked until tender, preserving the original freshness and nutrients of the mushrooms.
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  Ximeng Lamb Meat

  Ximeng lamb uses high-quality lamb from Xilingol League, Inner Mongolia. After blanching in water, it's stir-fried with scallions, ginger, and garlic, then stewed with soy sauce, cooking wine, and salt. Tender meat retains the original flavor of mutton.
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  Flying Wheel Luncheon Meat

  A seasoned pork product made by mixing, stuffing, and steaming, commonly served with rice or in sandwiches.
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  Duck Blood

  Duck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.

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