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Da Chuan Chuan - Sichuan Mao Du (Changchun Wanda City Store)

Sichuan cuisine · ⭐ 4.7

Shop L657, Level 6, China Resources Land Changchun MixC, Renmin Street

Dishes

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  Crispy Tofu with Sauce

  Baojiang tofu is a specialty dish primarily made from tofu. The tofu undergoes special processing to achieve a crispy outer layer while maintaining a tender and smooth interior with rich sauce. During preparation, the tofu is first marinated, then fried until golden and crunchy, and finally served with a specially crafted sauce for flavor.
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  Squid Ink Explosion Chicken Nuggets

  Black squid ink exploding chicken nuggets are made from thigh meat, marinated and then coated with starch before being deep-fried to a golden crisp. A sauce is prepared by mixing squid ink with chili and garlic, which is drizzled over the fried chicken, allowing the meat to absorb the rich seafood flavor and mild spiciness. The finished dish has a deep brown color, with a crispy exterior and tender interior, carrying the unique fresh aroma of squid ink.
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  大片黑毛肚

  大片黑毛肚是一道以牛的百叶部位为主料的菜肴，将黑毛肚清洗干净后切片，通过焯水或煮制的方式处理，使其保持脆嫩口感，常用于火锅或凉拌食用。
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  Signature New Zealand Tripe Platter

  Premium New Zealand tripe slow-cooked in a secret broth, served cold with crisp cucumber and herbs for a refreshing, savory experience.
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  New Zealand Tripe Layered Dish

  New Zealand tripe is a dish primarily made with imported New Zealand beef tripe. After cleaning and blanching, the tripe is simmered with various spices to achieve a soft and flavorful texture. The finished dish has distinct layers and a rich taste, typically seasoned with辅料 such as green onions, ginger, and garlic.
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  New Zealand Signature Tripe Platter

  Selected beef, pork, and lamb tripe from New Zealand, braised and stewed, then sliced and served with a special sauce, offering rich texture and savory flavor.
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  New Zealand Beef Tripe

  New Zealand beef tripe is a dish primarily made with beef tripe sourced from New Zealand. After cleaning and blanching, it is simmered with seasonings such as green onions and ginger until tender. Soy sauce and cooking wine may be added to enhance the flavor.
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  New Zealand Tripe

  New Zealand tripe is a dish featuring imported New Zealand beef tripe as the main ingredient. After cleaning and blanching, it is simmered with seasonings such as green onions, ginger, and cooking wine until tender and flavorful. It can be enhanced with spices like soy sauce, star anise, and cassia bark, or cooked together with vegetables.
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  Spicy麻 Pork Crisps

  Spicy麻小酥肉 is made primarily from pork, which is first marinated to absorb flavor, then coated with a special spice batter and deep-fried until golden and crispy. Finally, it is seasoned with chili salt and chili powder to deliver a satisfyingly crunchy texture.
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  Thai Purple Mulberry Snow Ice

  A refreshing Thai dessert made from purple mulberries, coconut milk, and ice blended into a smooth snow-like texture.
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  Beef Tallow Spicy Hot Pot

  The牛油大红锅 (Big Red Pot) is made by stir-frying beef tallow as the main base, along with a generous amount of chili peppers and Sichuan peppercorns. It is further enhanced with fermented broad bean paste, ginger, garlic, and other seasonings to create a rich, red broth. Main ingredients include beef, tripe, beef intestine, duck blood, and other hot pot ingredients, typically cooked in the boiling pot.
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  Brown Sugar Basil Glutinous Rice Balls

  Glutinous rice balls coated in brown sugar syrup, with fresh basil leaves inside, offering a soft, sweet, and aromatic experience.
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  Nutritious Rice

  Nutrition rice is based on rice and combined with various ingredients such as chicken breast, carrots, green peas, and corn kernels, then stir-fried or steamed. The main ingredients include rice, protein sources (such as chicken or eggs), vegetables, and a small amount of seasonings.
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  Braised Beef Tripe with Geng Cai

  A Sichuan-style cold dish made with crisp geng cai and tender beef tripe, tossed in a spicy garlic-chili dressing.
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  Fish Roe Shrimp Dumplings

  Fish roe shrimp paste is a dish made from fresh shrimp and fish roe. Shrimp is minced and mixed with fish roe, then combined with starch, egg white, and seasonings to create a smooth, tender shrimp paste, which is steamed or boiled to set. The finished dish is white in color, delicate in texture, with fish roe providing a unique popping sensation.

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