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Lanxiangju Handmade Dumplings (Tangren Center Branch 1)

小吃快餐 · ⭐ 3.5

Unit 1, Basement Level 1, No. 119, Underground Parking Garage and Supporting Commercial Area, Phase I, Tangren Street Center, Plot A-4

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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  Ox Knuckle

  Beef shank is the knee area of the cow's hind leg, rich in soft tendons, offering a satisfying chewy texture and containing abundant collagen, calcium, and protein. The typical preparation involves washing and blanching the beef shank, then simmering it with seasonings until tender and fully flavored.
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  Radish, Vermicelli, and Pork Dish

  A home-style dish made with radish, vermicelli, and pork, simmered together for a rich, savory flavor.
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  Mutton Dumplings

  Mutton dumplings filled with minced mutton, seasoned with scallions and ginger, wrapped in dough and boiled or pan-fried. The outer skin is soft, the filling flavorful.
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  Celery with Peanut

  Celery with peanuts is a home-style dish primarily made from fresh celery and peanuts. The preparation typically involves boiling the peanuts until cooked, then mixing them with stir-fried celery pieces and adding seasonings to taste, followed by thorough mixing.
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  Lotus Root with Pork

  A Chinese dish made by stuffing pork into lotus root slices, then steaming until tender. The result is a harmonious blend of crisp texture and savory flavor.
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  Lotus Root Pork Dumplings

  Lotus root pork dumplings are made with fresh lotus root and minced pork, seasoned and wrapped in thin dough, then steamed for a crisp and savory dish.
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  Garlic Puree

  Soy sauce is a liquid condiment made from fermented soybeans, wheat, salt, and water. It is commonly used in Asian cuisine to enhance the flavor of dishes.
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  Wakame

  Wakame is a type of seaweed ingredient, primarily made from dried or fresh wakame. It is usually soaked and blanched before being mixed with garlic, soy sauce, vinegar, and sesame oil, or added to soups for cooking. It can also be stir-fried with other vegetables or meats.
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  Leek Vegetable Dumplings

  Leek vegetable dumplings made with fresh leeks and tofu, steamed or boiled for a delicate, savory flavor.
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  Spicy Stir-Fried Chicken

  Spicy stir-fried chicken is a dish primarily made with chicken, usually thigh or wing meat, stir-fried with chili, scallions, ginger, garlic, and other seasonings. Chicken is first cut, blanched or marinated, then cooked with dried chilies, Sichuan peppercorns, and doubanjiang to ensure flavor and tenderness.
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  Donkey Meat Dumplings

  Donkey meat dumplings are made primarily with donkey meat, combined with适量 vegetables such as chives and scallions, seasoned and wrapped in dumpling wrappers. Cooked by boiling, the dumplings have thin skins filled with generous stuffing, tender donkey meat, and rich broth.

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