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Ba Er Tea Warehouse · Fusion Cuisine · Tea Space (First Store in Zhejiang)

特色菜 · ⭐ 4.4

B1016/B1017/B1015/L1006-L1010/L2006-L2009, Block B, Yintai inPARK, Linping

Dishes

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  Multiflavor Boiled Chicken

  A Cantonese classic featuring tender boiled chicken served with a variety of dipping sauces for rich, layered flavors.
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  Swan Durian Pastry

  Swan Durian Pastry is an innovative dessert featuring fresh durian flesh as filling, wrapped in delicate flaky pastry and baked to a golden crisp. Shaped like a swan, it is lifelike and offers both rich flavor layers and visual appeal.
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  Mandarin Orange Black Barbecue Pork

  A succulent pork dish marinated and grilled with mandarin orange for a tangy twist.
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  Small Portion Mandarin Orange Black Pork Belly

  Mandarin orange black pork belly is made with high-quality pork belly marinated in a special sauce and then roasted, resulting in a crispy exterior and tender meat, complemented by the fragrance of mandarin oranges.
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  Pu'er Tea-Scented Pork

  Fresh pork is slow-cooked with Pu-erh tea, infusing the meat with a rich, aromatic flavor and tender texture.
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  Crystal Shrimp Dumplings

  Crystal Shrimp Dumplings are made with fresh shrimp and pork fat, wrapped in transparent wheat starch dough and steamed. The shrimp is minced and mixed with pork fat, seasoned to create a tender and flavorful filling. The outer skin is translucent, revealing the delicious filling inside.
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  Thai Sour Fish Soup

  Thai sour fish soup made with fresh fish, tomatoes, lemongrass, lime leaves, chili, and onion. Seasoned with fish sauce, lime juice, and coconut milk. Fish slices are cooked in the broth and garnished with cilantro. Balances sourness and aroma.
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  Shenjing Roast Goose Supreme

  Deep Well Roast Goose Emperor is made primarily from premium goose meat, processed through marinating, inflating, and hanging-roasting techniques. The goose skin turns golden red after high-temperature roasting, with a crispy exterior and tender, juicy meat, offering a unique flavor.
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  Hong Kong Style Roast Duck

  Hong Kong-style roast duck is made from a whole duck that is marinated, air-dried, and then roasted in a hanging oven. The skin is crispy while the meat is tender and juicy, typically served with sweet bean sauce and thin pancakes.
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  White Cut Qiandaohu Free-Range Chicken

  White Cut Qiandaohu Free-Range Chicken uses high-quality chicken raised in the Qiandaohu area, made using traditional white-cut cooking methods to preserve its original flavor. The main ingredient is chicken, with simple seasoning to highlight its natural taste.
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  Baihe Sauce Chicken Feet

  Chicken feet marinated in a savory Baihe sauce, offering a crisp texture and rich flavor.
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  Crispy Fried Young Pigeon

  A dish made with young pigeon, marinated and deep-fried to achieve a crispy exterior and tender interior.
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  Crispy Red Rice Noodle Roll

  Crispy red rice noodle is a type of sausage made primarily from red rice, with a thin, crispy fried outer skin and fillings typically including pork, shrimp, wood ear mushrooms, and carrots, steamed or fried for a rich, layered texture.
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  Royal Shrimp Dumplings

  Shrimp dumplings made with fresh shrimp, pork filling, and transparent rice flour dough. Shrimp is minced and mixed with pork, seasoned, then wrapped in thin wrappers and steamed into half-moon or purse shapes, becoming translucent and chewy.
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  Golden Pillow Durian Pastry

  Golden lychee durian puff features golden lychee durian flesh as the main filling, wrapped in flaky pastry and baked until golden and crispy.
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  Lime Sweet-Sour Stir-Fried Shrimp

  Fresh shrimp stir-fried with lime juice, sugar, and vinegar for a tangy and sweet flavor.
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  Black Gold Custard Bun

  Black gold flowing sand bun is a dessert with a black glutinous rice skin wrapped around a咸蛋黄流沙馅, made by mixing glutinous rice flour and cocoa powder for the outer skin, and a filling of cooked salted egg yolk, butter, and sugar, steamed to perfection.

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