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Lan Qing Xuan · Pin Yan · Huaiyang Cuisine · Beijing Roast Duck (Youth Road Branch)

江浙菜 · ⭐ 4.8

Building A, Industrial Park, No. 808 West Chaoyang Sports Center Road

Dishes

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  88-Second Yellow Croaker

  88-second yellow croaker is a dish featuring fresh yellow croaker as its main ingredient. The croaker is carefully prepared and seasoned with simple spices, then quickly cooked at high heat to preserve the tender texture of the fish and bring out its natural freshness and aroma.
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  Danlu Dongpo Pork

  Danlu Dongpo Pork is made from pork belly, blanched to remove odor, then simmered slowly in a Dan炉 with soy sauce, yellow wine, rock sugar, scallions, and ginger until tender and glossy. Rich yet not greasy, it melts in the mouth.
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  Yellow Croaker

  Small yellow croaker is a small marine fish. Fresh small yellow croakers are typically selected, cleaned, and marinated with salt and cooking wine before being pan-fried or braised in brown sauce. During preparation,辅料 such as ginger slices and scallions can be added to enhance the flavor.
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  Yangzhou Three Treasures

  Yangzhou Three Treasures is a traditional famous dish from Yangzhou, Jiangsu Province, consisting of Wen Si Tofu, Squirrel Mandarin Fish, and Huaiyang Lion's Head. Wen Si Tofu is made with finely sliced tofu simmered in broth; Squirrel Mandarin Fish uses fresh mandarin fish fried and topped with sweet and sour sauce; Huaiyang Lion's Head is a large pork meatball made by chopping pork and adding ingredients.
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  Honghu Fish Head with Fried Dough Sticks

  Honghu Fish Head with Fried Dough Sticks is a Chinese dish made with fresh fish head from Honghu, paired with crispy fried dough sticks. The fish head is usually marinated and then pan-fried or stewed before being served with the fried dough sticks.
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  Huaiyang Immortal Chicken

  Huaiyang Immortal Chicken is made with a whole chicken, paired with ham, mushrooms, and bamboo shoots, steamed slowly to retain its original flavor.
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  Huaiyang Salted Fresh

  Huaiyang Yanduxian is a soup made with salted pork, fresh pork, and bamboo shoots. After blanching the meats, they are simmered with bamboo shoots until tender and the broth is clear, preserving the original flavors.
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  Braised Pork Meatballs

  Braised pork meatballs in clear broth is a traditional dish made primarily from minced pork and vegetables. The pork mixture is shaped into balls and slowly stewed with clear soup and vegetables until the meat becomes tender and the broth rich and flavorful.
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  Flame Beef Ribs

  Flame beef ribs are a dish made with beef ribs that are marinated and then grilled or pan-fried at high temperatures. The exterior is crispy and fragrant, while the inside is tender and juicy.
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  Pan-fried Bun

  A pan-fried bun is a snack filled with pork and made from flour dough. To prepare it, wrap the pork filling in dough, then pan-fry in a skillet with oil until the bottom turns golden and crispy, finally sprinkling sesame seeds and green onions on top.
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  Steamed Meat Patty with Sanmen Crabs

  Steamed meat patty with Sanmen crabs is a dish made mainly with meat patty and Sanmen crabs, using steaming as the cooking method. The meat patty is tender, and the crabs add a rich flavor.
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  Cheese Roasted Sweet Potato

  Cubed sweet potatoes baked in a tray, topped with grated cheese, then roasted until tender with melted, slightly golden cheese.
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  Shrimp Yangchun Noodles

  Shrimp Roe Noodles is a soup noodle dish made with fine noodles, shrimp roe, and green onions. Cooked noodles are placed in a bowl, topped with clear or rich broth, and garnished with shrimp roe and scallions for a simple yet flavorful meal.
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  Shrimp Roe Yangchun Noodles

  Shrimp roe yangchun noodles are made with fine noodles, mixed with shrimp roe, scallions, and lard. After cooking, the noodles are drained, then combined with shrimp roe, scallions, a small amount of lard, and either hot broth poured over or eaten directly as a拌 dish.
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  Braised Lotus Seed with Shrimp

  Chicken head rice stir-fried with shrimp is a dish primarily made with chicken head rice and fresh shrimp. The preparation involves first cleaning the shrimp and marinating them with cooking wine, salt, and other seasonings. Next, the chicken head rice is cooked and set aside. Then, heat oil in a wok, sauté葱姜蒜 (scallions, ginger, and garlic) until fragrant, add the shrimp and stir-fry until they change color. Finally, add the chicken head rice, season with salt and other seasonings, and quickly stir-fry until well combined.
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  Chicken Broth White Fish

  Chicken broth white fish is a dish featuring fresh fish seasoned with chicken broth. The fish is cleaned, sliced or steamed whole, then topped with a rich chicken stock to absorb its savory flavor. Typically enhanced with scallions and ginger for aroma.
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  Truffle-braised shrimp balls

  Shrimp balls simmered slowly in truffle sauce, made from fresh shrimp paste and black truffles, with vegetables, gently stewed over low heat.
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  Black Pepper Beef Cubes

  Black pepper beef cubes is a dish featuring beef as the main ingredient. The beef is cut into small pieces, marinated with seasonings, then stir-fried with black pepper, onions, and green peppers. Common marinades include soy sauce, cooking wine, and starch to make the beef tender and flavorful.

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