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Benxi Xiaoshi Lamb Soup (Yangguang Garden Branch)

小吃快餐 · ⭐ 4.0

Yangguang Garden, Xinggong South Street

Dishes

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  回头

  回头是一道以猪头肉为主要食材的菜肴，通常将猪头肉煮熟后切片，配以葱、姜、蒜等调料拌制而成，也可加入酱油、香醋、辣椒油等调味料进行腌制或凉拌。
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  Steamed Dumplings

  Dumplings are a traditional snack made primarily from flour, glutinous rice, and meat. The dough wraps around glutinous rice and seasoned meat filling, then is steamed. The outer skin becomes thin and soft, while the filling remains flavorful and rich in texture.
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  Beef Shank

  Beef shank is the sinewy muscle from the cow's leg, known for its firm texture and rich collagen. The main ingredient is beef shank meat. The basic preparation method involves washing the beef shank, blanching to remove impurities, then stewing or braising it in a pot with water or broth along with spices (such as star anise, cinnamon, Sichuan peppercorns, ginger, etc.) for a long time until the meat becomes tender and the tendons turn translucent. It is typically sliced after cooling, revealing a distinct marbling pattern of meat and tendon.
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  Beef Pie

  Beef pie is made with a flour-based pastry crust, filled primarily with minced beef mixed with seasonings such as scallions and ginger, then wrapped in the dough and cooked by frying or baking.
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  Braised Japanese Tofu

  Braised Japanese tofu is made primarily from Japanese tofu using the braising cooking method. The tofu has a crispy exterior and tender interior, paired with a rich braised sauce that creates an enticing color.
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  Mutton Soup

  Mutton soup is a soup dish primarily made with mutton, where the rich flavor of the meat is fully infused into the broth through slow stewing. The soup has a creamy white color, tender meat, and is enhanced with适量香料 to bring out a rich mutton aroma.
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  Lamb Liver

  Lamb liver, made primarily from fresh lamb liver, carefully processed and cooked with appropriate seasonings. It has a golden yellow color, a tender texture, and is rich in nutrition.
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  Pan-fried Yellow Croaker

  Pan-fried yellow croaker is a dish featuring fresh yellow croaker as the main ingredient. After cleaning, it's marinated with salt and cooking wine, then pan-fried until golden brown on both sides for a crispy skin and tender interior.

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