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Ding Jia Private Kitchen (Binjiang Branch)

特色菜 · ⭐ 4.4

50 meters south of the intersection of Jianghan Road and Chunxiao Road, west side of the road

Dishes

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  Organic Broccoli in Superior Soup

  Organic broccoli steamed in premium broth, retaining natural sweetness and nutrients, with a delicate, fresh taste.
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  Braised Tendon with Boneless Pig's Trotter and Mushrooms

  Braised Tendon with Boneless Pig's Trotter and Mushrooms is a Chinese dish made with boneless pig's trotter, mushrooms, and tendon, cooked by stewing. It has a rich texture and delicious taste.
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  Sirloin Fried Rice

  A savory dish made with sirloin beef, rice, eggs, and green onions, stir-fried to perfection.
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  Gucheng Lake Crab Roe

  Fresh crab roe from Gucheng Lake, steamed to preserve its rich flavor and delicate texture.
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  Anjia Butter Scallion Oil渣 Fried Rice

  Fried rice stir-fried with Anjia butter, scallions, and pork cracklings for a rich, savory flavor.
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  Home-Braised Wild East China Three Delicacies

  Home-braised wild East China three delicacies is a Chinese dish made with wild seafood, including fish, shrimp, and shellfish. It is cooked by stewing to retain the original flavor of the ingredients, with a fresh and delicious taste.
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  Handmade Hibiscus Tea

  Made from fresh hibiscus flowers, this tea is brewed by steeping dried petals in hot water for a refreshing, tangy flavor.
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  Xinrongji's Signature Sauce-Braised Yellow Croaker (6-8 taels)

  Xinrongji's signature sauce-braised yellow croaker uses medium yellow croakers of 6-8 taels, marinated with special sauce and pan-fried, with a slightly crispy exterior and tender flesh, rich in sauce flavor.
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  Ganjiang Taro and Beef

  A traditional dish from Jiangxi featuring beef and taro, stir-fried together with soy sauce and seasonings for a savory, tender flavor.
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  Oil渣 Ningxia Cai Xin

  A Chinese home-style dish made with pork cracklings and Ningxia mustard greens, stir-fried for a savory, crunchy texture and fresh taste.
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  Sweet and Sour Pork Ribs

  Sweet and sour pork ribs is a classic Chinese dish using pork ribs as the main ingredient. The ribs are first fried until golden and crispy, then stir-fried with seasonings such as sugar, vinegar, and tomato sauce to coat the ribs evenly in a rich sweet-and-sour sauce.
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  Braised Hanzhou Softshell Turtle (4.5-Year-Old)

  Braised Hanzhou softshell turtle made with 4.5-year-old turtles, cooked with soy sauce, sugar, and cooking wine, resulting in tender meat and rich flavor.
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  Scallion Oil Mandarin Fish

  A dish featuring fresh mandarin fish cooked in scallion oil, with tender flesh and aromatic flavor.
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  West Lake Vinegar Fish (1.3-1.5 catties)

  West Lake Vinegar Fish is made with bamboo shell fish and seasoned with vinegar, sugar, ginger, and other seasonings. It is cooked by steaming and braising. The dish has a bright red color, tender meat, and a sweet and sour taste.
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  象山 Special Grade Red Beauty Mandarin

  A specialty dish featuring premium Red Beauty mandarin oranges, prepared by steaming or chilling to preserve the juicy texture and natural sweetness, often enhanced with honey or mint for a refreshing taste.
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  Wild Snakehead Fish

  Wild snakehead fish is a delicacy prepared by steaming or braising to highlight its tender texture and natural flavor.
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  High-End Maoxuawan

  High-End Maoxuawan is a Sichuan dish made with ingredients such as beef tripe, duck blood, and yellow throat, cooked in a spicy and numbing broth. It is known for its rich soup, diverse texture, and spicy, numbing flavor.
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  Black Truffle Mushroom Braised Beef Rice with Baby Mustard Greens

  This dish features black truffles, mushrooms, and braised beef, stir-fried with rice and finished with baby mustard greens for freshness.

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