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Xinghua Tang (Beida Street Store)

晋菜 · ⭐ 4.7

110 meters east of the intersection of Beida Street and Jiefang Road, north side of the road

Dishes

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  Qiao's Vinegar Fish

  Jiao Fu Vinegar Fish is a dish made with fresh grass carp as the main ingredient. After cleaning the fish, it is steamed until cooked through, then topped with a sweet and sour sauce made from vinegar, sugar, soy sauce, and ginger threads. The cooking process emphasizes precise heat control to keep the fish meat tender and the seasoning sauce rich, highlighting the balanced sweet and sour flavor.
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  Kang's Youyu Lamb

  Youyu mutton is made primarily from high-quality mutton, combined with辅料 such as onions and ginger slices, and prepared by slow stewing. After preliminary processing, the mutton is placed in a pot with seasonings and slowly stewed over low heat, resulting in tender meat and rich, flavorful broth.
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  Traditional Sweet and Sour Meatballs

  Traditional sweet and sour meatballs are made with pork, mixed with scallions, ginger, egg, and starch, shaped into balls, deep-fried until golden, then simmered in a sauce of sugar, vinegar, soy sauce, cooking wine, and water.
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  Guangxiang Big Knife Noodles

  Guanxiang Da Dao Mian is a noodle dish made from hand-rolled wide noodles, served with pork, greens, and scallions. The thick, elastic noodles are cut with a large knife, giving the dish its name. Tossed with seasoning or topped with meat broth, it offers a chewy texture and rustic flavor.
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  Cao's Sichuan Pepper Chicken

  A spicy Sichuan dish featuring chicken stir-fried with abundant Sichuan peppercorns and chili, delivering a numbingly aromatic flavor.
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  Flame Potato with Fenjiu

  Potatoes are fried until golden and flamed with Fenjiu liquor, then stir-fried with seasonings for a fragrant, crispy-on-the-outside, tender-on-the-inside dish.
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  Qinzhou Huang Millet and Potato Strips

  Qinzhou Huang Millet Potato Shreds is a dish primarily made with Qinzhou Huang millet and potatoes. After peeling and slicing the potatoes, they are either blanched or stir-fried directly, then mixed or stir-fried together with cooked Qinzhou Huang millet to blend the millet's fragrant aroma with the potato's crisp texture.
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  Master Wang's Signature Fried Meat

  Guoyou Rou is a Chinese dish featuring pork as the main ingredient. Pork tenderloin slices are marinated with egg white and starch, then deep-fried until golden. It's stir-fried with onions and green peppers, then tossed in a sauce of soy sauce, cooking wine, sugar, and vinegar. Proper heat control ensures tender, flavorful meat.
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  Spicy Sesame Sauce Crispy Tripe

  A cold dish made with blanched pork tripe, sliced and dressed in a spicy sesame sauce for a crunchy, aromatic bite.
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  Golden Award Lantern Flower Dumplings

  Golden Award Lantern Flower Dumplings are steamed dim sum made with pork filling, eggs, starch, and seasonings. The meat is wrapped in egg skin, rolled into a plum blossom shape, then steamed until fully cooked, forming a lantern-like appearance with a golden hue and tender texture.
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  Chen Vinegar Beef

  Chen vinegar beef is a dish made primarily with beef, seasoned with aged vinegar, ginger slices, scallions, and other condiments. The beef is sliced or cubed, blanched to remove any odor, then stewed or stir-fried together with aged vinegar, soy sauce, sugar, and other seasonings to make the beef flavorful and tender.
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  Yellow Millet Cold Cake

  Yellow millet cold cake is a traditional Chinese dessert made from yellow millet, glutinous rice, and other ingredients. After steaming and cooling, it has a soft and sticky texture. It is best enjoyed with specially prepared osmanthus sugar syrup or honey, offering a refreshing sweetness without being cloying.

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