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Longxiang Restaurant

农家菜 · ⭐ 3.8

190 meters north of No. 48, Jianglong Avenue Central

Dishes

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  Mixed Grain Dumplings

  Mixed grain dumplings are made from a blend of millet, cornmeal, and sweet potato, seasoned with scallions and ginger, then shaped into balls and fried or steamed. They have a soft, nutty texture and are a healthy, traditional Chinese dish.
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  Salt and Pepper Shrimp

  Salt and pepper shrimp is a dish primarily made with fresh shrimp. The shrimp are cleaned, then blanched or fried until cooked, before being stir-fried with salt and pepper (a mixture of Sichuan peppercorns and salt) to evenly coat the shrimp with the flavorful seasoning. Garlic and ginger are typically added during cooking to enhance aroma.
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  Spicy麻 Fish

  A Sichuan dish featuring fresh perch cooked with Sichuan peppercorns and chili, delivering a numbing and spicy flavor.
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  Special Roast Chicken

  Special roasted chicken uses whole chicken as the main ingredient, marinated and then grilled or braised to achieve a crispy skin and tender meat. Key ingredients include chicken, soy sauce, cooking wine, scallions, ginger, and garlic.
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  Stir-Fried Bok Choy

  Stir-fried bok choy is a Chinese dish made with fresh bok choy, quickly stir-fried to retain its crisp texture and vibrant green color. Washed bok choy is blanched or directly stir-fried with garlic slices.
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  Eggplant Stew

  Eggplant stew is a home-style dish primarily made with eggplant. The preparation typically involves cutting the eggplant into pieces or slices, then simmering it together with seasonings in a pot over low heat until the eggplant becomes tender and fully absorbs the flavors, resulting in a rich and flavorful broth.
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  Bamboo Shoot and Pork Neck Stir-Fry

  Tea tree mushroom and pork neck meat dish features sliced pork neck and rehydrated tea tree mushrooms stir-fried together with soy sauce, dark soy sauce, and cooking wine until flavorful. The mushrooms absorb the pork's richness, offering a crisp texture, while the pork remains tender and juicy.
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  Lotus Root and Pork Rib Soup

  Lotus root and spare rib soup is a nutritious dish, primarily made with lotus root and pork ribs. The preparation is simple: first, simmer the ribs until they are about 70-80% cooked, then add diced lotus root and slowly stew until both ingredients are tender and the broth is rich and flavorful.
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  Braised Sea Bass with Snow Peas

  Fresh sea bass slices stir-fried with snow peas, seasoned lightly with salt, ginger, and a touch of cooking wine for a delicate flavor.
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  Black Squab

  A dish made from squab pigeon, marinated, air-dried, and roasted to achieve a crispy skin and tender meat, often served with a special sauce.
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  Black Tofu

  Black tofu is made from black beans, soaked, ground into pulp, boiled, and coagulated. It has a deep brown or black color, smooth texture, and soft taste—ready to eat or cook.

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