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Kuaile Shidai Jia Yan

Home-style Chinese cuisine · ⭐ 4.3

200 meters south of the Goddess Statue along Yingbin Avenue

Dishes

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  大厨熏排骨

  大厨熏排骨是一道以猪排骨为主要食材的菜肴，经过腌制后用木屑或茶叶等材料进行烟熏处理，使肉质带有独特的烟熏香气。制作过程中通常会加入酱油、料酒、姜片、葱段等调味料进行腌制，再通过熏制工艺使其风味更加浓郁。
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  Mother's Stewed Tofu

  A comforting home-style dish made by gently stewing soft tofu with pork belly and seasonings until tender and flavorful.
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  Mixed Vegetable Salad

  A mixed vegetable and fruit salad made with fresh ingredients like lettuce, cucumber, carrot, tomato, purple cabbage, and apple. Wash, cut, and mix with dressing for a healthy dish.
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  Seafood Mǎoxiě Wàng

  Seafood Mǎoxiāng Wàng is a dish primarily featuring various seafood ingredients such as fish slices, shrimp, and crab sticks, combined with vegetables like bean sprouts and tofu skin. The main cooking method involves boiling the ingredients in a spicy and numbing broth, then drizzling with hot oil to enhance the flavor—resulting in a dish that is spicy, fragrant, and rich in taste.
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  Happy Eight Treasure Porridge

  A sweet and nutritious porridge made with eight ingredients including glutinous rice, red beans, green beans, peanuts, lotus seeds, red dates, longan, and coix seed, traditionally enjoyed for its health benefits.
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  Pineapple Chicken Balls

  Pineapple chicken balls is a dish made with chicken breast and pineapple. Chicken is cut into small balls, marinated, stir-fried, then combined with fresh pineapple chunks to absorb its sweet flavor. A little cornstarch thickens the sauce to coat the ingredients.
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  Jizhou Fried Pancake

  A traditional snack from Jizhou, Tianjin, made with a flour-based pancake stir-fried with eggs, scallions, and minced meat, resulting in a crispy exterior and tender interior.
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  Sour Stir-fried Bean Curd Sheets

  A traditional Chinese dish made by stir-frying bean curd sheets with vegetables and a tangy vinegar-based sauce, known for its crisp texture and savory-sour flavor.
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  Stewed Mountain Yam with Sea Cucumber

  A nourishing dish made by slow-cooking iron rod mountain yam and sea cucumber in broth, resulting in a soft, savory flavor.
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  Six-vegetable Vinegar Dish

  A cold dish made with six vegetables dressed in aged vinegar, offering a refreshing and tangy flavor.
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  Crispy Eggplant with Flavor

  Fengwei Cui Pi Qie Zi is a dish primarily made with eggplant. The eggplant is deep-fried until the skin becomes crispy and the inside tender, then stir-fried with seasonings such as minced garlic, minced ginger, soy sauce, sugar, and vinegar, allowing the eggplant to absorb the sauce and create a rich, flavorful texture.
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  Fish Head with Buns

  A traditional Chinese dish featuring a flavorful fish head stewed with steamed buns, allowing the buns to absorb the rich broth for a savory and satisfying meal.
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  Abalone Immortal Chicken

  A refined dish combining fresh abalone and tender chicken, slow-cooked to create a rich, savory broth with a luxurious texture.

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