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South Flavor North Taste Theme Restaurant

Sichuan cuisine · ⭐ 3.7

South Section of Shenglong Street (30 Meters North of Agricultural Bank)

Dishes

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  Cold-mixed black fungus

  Cold-mixed black fungus is a refreshing cold dish, primarily made with black木耳 (wood ear mushrooms), and seasoned with ingredients such as minced garlic and cilantro. The preparation involves washing the soaked black fungus thoroughly, then mixing it with seasonings like soy sauce, vinegar, and chili oil, along with the配料, to create a well-blended dish.
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  Spicy Fish in Large Plate

  A spicy Sichuan dish featuring fresh carp, vegetables, and a rich sauce made with chili peppers and Sichuan peppercorns.
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  Shrimp and Cucumber Salad

  A refreshing cold dish made with fresh cucumber and dried shrimp, seasoned with garlic, vinegar, salt, and sesame oil for a crisp and savory flavor.
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  Seafood Grand Master

  Seafood Grand is a dish that combines various types of seafood. The main ingredients include fresh shrimp, crab, shellfish, and more, carefully selected and processed to preserve their natural flavors. The cooking method typically involves simmering the seafood with spices and seasonings to highlight the freshness and texture of the seafood. The entire dish is colorful, with the tender seafood blending harmoniously with the aromatic seasonings, making it incredibly appetizing.
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  Fried Small Steamed Buns

  Deep-fried small steamed buns are a simple and popular snack, using small steamed buns as the main ingredient. To prepare, first steam the small buns until cooked, then coat them lightly with egg or batter, and finally fry in hot oil until golden and crispy. The finished product has an appealing color and a crunchy exterior with a tender interior.
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  Specialty Dish

  Specialty dishes typically use local or restaurant-selected ingredients, prepared by stir-frying, stewing, steaming, or boiling. Common ingredients include meat, vegetables, and seasonings, with specific combinations varying by region and restaurant.
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  Sweet and Sour Pork Tenderloin

  Sweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
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  Sour Cabbage Fish and Boiled Fish

  A Sichuan-style dish combining sour cabbage fish and boiled fish, featuring tender fish slices in a spicy, numbing broth with fermented vegetables and vegetables.
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  Sour Spicy Taro Noodles

  Sour and spicy fern root noodles are a dish made primarily from fern root noodles, seasoned with vinegar, chili oil, Sichuan pepper, and other condiments. First, the fern root noodles are boiled in water until cooked, then mixed evenly with a prepared sour and spicy sauce.
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  Fish and Shrimp Grilled Fish

  A dish featuring fresh fish and shrimp grilled with a secret sauce, resulting in a fragrant and tender flavor.

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