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Country Base · Authentic Sichuan Stir-fry (Gongshu Baolong Store)

Sichuan cuisine · ⭐ 4.2

Shop No. 1, B1 Floor, Baolong Plaza, Exit C of Taoyuan Metro Station, at the intersection of Taoyuan Street and Shenban Road (entrance of Hanghui Whale Select Supermarket)

Dishes

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  Sichuan-Style Sour Fish

  A classic Sichuan dish featuring fresh fish simmered in a spicy and sour broth made from fermented vegetables, chili, and Sichuan peppercorns.
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  Sichuan-style Stir-fried Pork

  Spicy Sichuan-style stir-fried pork is a dish made primarily with pork and vegetables such as green and red peppers. First, slice the pork and marinate it with seasonings. Then, cut the vegetables into segments and set aside. Next, heat oil in a wok, sauté葱, ginger, and garlic until fragrant, add the pork and stir-fry until it changes color. Finally, add the vegetable segments and appropriate seasonings, then quickly stir-fry until well combined.
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  Dry-Fried Green Beans

  Dry-fried green beans is a home-style dish primarily made with green beans. Through high-heat quick stir-frying, the beans achieve a dry and fragrant texture while maintaining their fresh green color. Garlic and chili are added during stir-frying to enhance the flavor.
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  Benshang Braised Pork

  This Shanghai-style braised pork belly uses fatty pork belly as the main ingredient, blanched to remove odor, then slowly stewed with soy sauce, sugar, cooking wine, scallions, and ginger to achieve a soft, tender texture and bright red color.
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  Stir-Fried Beef

  Stir-fried beef is a dish made by quickly stir-frying beef slices with vegetables like green peppers and onions. The beef is marinated, then cooked rapidly at high heat to keep it tender and flavorful.
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  Tomato and Egg Stir-Fry

  Scrambled eggs with tomatoes is a home-style dish made primarily from fresh tomatoes and eggs. The preparation is simple: first, beat the eggs and cut the tomatoes into pieces; then heat a pan with oil, pour in the egg mixture and stir-fry until set, then remove and set aside; next, stir-fry the tomatoes until soft, add the cooked eggs, and mix well; finally, season with salt, and sprinkle with chopped green onions before serving for added aroma.
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  Spicy Mapo Tofu in Clay Pot

  Spicy Mapo Tofu is a dish made primarily from tofu, combined with minced meat and fermented broad bean paste, among other seasonings. The tofu is cut into cubes and slowly simmered in a clay pot with the sautéed minced meat and broad bean paste, allowing the flavors to fully penetrate the tofu, resulting in a rich, spicy, numbing, savory, and aromatic taste.
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  Secret-Recipe Three-Cup Chicken

  Three-cup chicken is a dish made with chicken and seasoned with rice wine, soy sauce, and sesame oil. Key ingredients include thigh meat, perilla leaves, garlic, ginger, and chili. Chicken is first blanched, then stewed with seasonings to achieve tender, flavorful results.
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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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  Classic Kung Pao Chicken

  Kung Pao Chicken is made with chicken breast, peanuts, dried chili peppers, and葱姜蒜. The chicken is marinated, stir-fried with spicy chilies and Sichuan peppercorns, then simmered in a savory sauce and topped with roasted peanuts. Proper heat control ensures tender meat and rich flavor.
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  Minced Pork with Eggplant

  Minced pork with eggplant is a classic Chinese home-style dish made primarily from eggplant and minced pork. The eggplant is cut into strips or chunks, then fried or stir-fried, before being mixed and stir-fried with fragrant minced pork. Seasonings such as soy sauce and doubanjiang (fermented broad bean paste) are added to allow the eggplant to absorb the savory aroma of the pork, resulting in a soft and tender texture with rich, savory pork flavor.

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