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Kai Wei Cantonese Soup Restaurant (Shangliu Hui Branch)

Cantonese cuisine · ⭐ 4.6

Shangliu Hui

Dishes

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  Seasoned Radish

  A cold dish made from radish marinated in a savory-sweet sauce, known for its crisp texture and balanced flavor.
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  Warm Stomach Pig's Trotter Chicken Soup

  A nourishing soup made with pig's stomach and chicken, simmered with medicinal herbs for warmth and health.
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  Clear Soup Simmered Matsutake

  Fresh matsutake mushrooms are gently simmered in clear broth, preserving their natural flavor and nutrients. The soup is light, aromatic, and deeply savory.
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  Roast Squab

  Roast squab is a dish primarily made with young pigeons as the main ingredient. After marinating, the squabs are roasted over charcoal or in an oven until the skin turns golden and crispy, while the meat remains tender and juicy. Aromatic spices can be added during roasting to enhance the flavor.
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  Cured Meat Clay Pot Rice

  Laba rice is a traditional dish made primarily with腊肠 and腊肉, combined with fragrant rice and water, carefully stewed to perfection. During cooking, the fats from the腊肠 and腊肉 blend perfectly with the rice, creating a unique flavor.
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  American Ginseng and Dendrobium Chicken Soup

  A nourishing chicken soup made with bamboo forest chicken, American ginseng, and dendrobium, slow-cooked to perfection for a rich, savory flavor.
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  Shrimp Dumplings

  Shrimp dumplings are dim sum made by wrapping fresh shrimp meat in a transparent skin made from wheat starch and cornstarch, then steamed. The main ingredients include shrimp, wheat starch, cornstarch, and a small amount of seasonings. To prepare, the shrimp is minced and mixed with seasonings until it becomes sticky, then wrapped in the dough and shaped into a half-moon or ingot form before steaming in a bamboo steamer.
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  Black Tofu with Abalone Sauce

  A nutritious dish made from black tofu infused with rich abalone sauce, offering a delicate texture and savory flavor.
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  Fresh Lemongrass Clay Pot Baked Eel

  Fresh river eel is marinated with lemongrass, ginger, and other seasonings, then slowly baked in a clay pot. The eel has tender flesh and a rich, aromatic flavor with a distinct lemongrass fragrance.
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  Black Truffle Braised Chicken Feet

  Chicken feet slow-cooked in a rich black truffle sauce, resulting in tender and flavorful bites.
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  Black Truffle Roast Goose

  A premium goose dish slow-cooked with black truffle, offering rich aroma and tender meat infused with luxurious truffle flavor.
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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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