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Shiliuhua Jia宴 (Xīlèhuì Diàn)

特色菜 · ⭐ 4.4

Yuan 1, No. 89, Wenhua Road

Dishes

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  Colorful Glass Noodles

  Five-color cold noodles is a colorful chilled dish, primarily made with rice noodles, cucumber, carrot, wood ear mushroom, and egg. The preparation is simple: slice all ingredients into strips, mix with seasonings and rice noodles, then toss well.
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  Braised Beef Tenderloin with Yam

  Stewed fresh beef steak with yam is a dish featuring fresh beef steak and yam. After marinating, the beef and peeled, cut yam are simmered together in water or broth until tender and creamy, then seasoned and served.
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  Chuan-style Mao Xue Wang

  Chuanfu Maoxuewang is a hot pot dish featuring duck blood, tripe, beef tendons, bean sprouts, and tofu skin, stir-fried with chili, Sichuan pepper, and doubanjiang, then simmered in broth and garnished with green onions and cilantro.
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  Crispy Fried Meatballs

  Dry-fried meatballs is a traditional Chinese dish made primarily from minced pork, seasoned with葱姜末 (scallion and ginger paste) and other spices. The preparation involves mixing the minced pork with seasonings, shaping it into small balls, and then deep-frying them in hot oil until golden and crispy.
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  Pomegranate Braised Pork

  Pomegranate-braised pork uses pork belly as the main ingredient, simmered with pomegranate juice or seeds. After blanching to remove odor, the pork is slowly cooked with rock sugar, light soy sauce, dark soy sauce, and cooking wine until tender and flavorful, with a thick, glossy sauce. The natural acidity and sweetness of pomegranate infuse into the meat, creating a unique taste.
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  Stone Pot Spring Water Tofu

  Stone pot old tofu is a dish made from aged tofu, cooked with spring water and various seasonings. The tofu is cubed, placed in a heated stone pot, and simmered slowly with spring water, scallions, ginger, garlic, and other seasonings until fully infused with flavor.
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  Clay Pot Deer Antler Mushroom

  Pot-bellied鹿茸菌 is a dish primarily featuring鹿茸菌 as the main ingredient, typically stewed together with meat or vegetables. To prepare it, clean the鹿茸菌 and place it along with pork, chicken, or spare ribs into a clay pot, add an appropriate amount of water and seasonings, then slowly simmer until the ingredients become tender and flavorful.
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  Premium Roast Duck

  Premium roast duck is made from tender ducks, carefully marinated and cooked using a unique roasting technique, resulting in crispy skin and tender meat with a bright red color.
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  Scallion-braised Sea Cucumber with Pig's Trotters

  Scallion-braised sea cucumber and pig trotters is a dish featuring sea cucumber and pig trotters. The sea cucumber must be soaked beforehand, and the trotters blanched. Sauté scallion segments, then add the sea cucumber and trotters, season with soy sauce, cooking wine, and sugar, and simmer slowly until fully infused with flavor.
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  Braised Pig Trotter with Crispy Skin

  Braised pork knuckles with tiger skin texture: the pork knuckles are partially boiled, scored in a diamond pattern, then deep-fried until the skin shrinks and hardens. They are then stewed with soy sauce, sugar, and cooking wine until tender and flavorful.
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  Fish Head with Flatbread

  Fish head with flatbread is a delicacy made from fresh fish head, paired with烙饼 (flatbread), scallions, ginger, and garlic, carefully prepared. The fish head is stewed until tender and flavorful, with a rich broth. The flatbread absorbs the savory broth, making it even more delicious.

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