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Wenming Family Banquet · Gao Liang Dagege (Tianshengcheng Branch)

Sichuan cuisine · ⭐ 4.2

No. 238 Tiancheng West Road, Building 1 (Tianshengcheng Cultural & Tourism Block)

Dishes

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  Five-Fingered Mulberry Herbal Chicken Stew

  A nourishing stew made with free-range chicken and five-fingered mulberry, simmered slowly to extract rich flavors and health benefits.
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  Traditional Braised Pork with Rice

  A classic Sichuan dish made by braising pork belly with rice, resulting in a rich and savory flavor.
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  Farmhouse Shrimp Soup

  A hearty soup made with fresh river shrimp, eggs, and seasonings, known for its delicate flavor and comforting texture.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Spicy Stir-fried Fish

  Fresh carp stir-fried with ginger, garlic, and chili in a spicy base, then simmered in broth for a rich, flavorful dish.
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  Steamed Garlic Shrimp

  Fresh shrimp steamed with garlic, butter, and seasonings for a rich, savory flavor.
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  Steamed Butterfly Shrimp

  Fresh large shrimp are marinated and steamed until tender, forming a butterfly shape with a rich, savory flavor.
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  Immortal's Roast Chicken

  A traditional Chinese dish made by marinating a whole chicken, wrapping it in lotus leaves and clay, then roasting over charcoal. The result is tender, flavorful meat with a unique aroma.
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  Sweet and Sour Carp

  A classic Chinese dish made with carp fried until golden and glazed in a sweet and sour sauce.
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  King Mushroom Braised Duck Soup

  King Mushroom Braised Duck Soup is a traditional Chinese soup made with old duck and wild mushrooms, simmered for a long time. The soup is rich in color and has a fresh, delicious taste with a unique mushroom aroma and the rich flavor of duck meat.
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  Golden Soup Lion's Head

  A dish of large pork meatballs simmered in a golden, rich broth, known for its tender texture and savory flavor.
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  Changsha Spicy Pork with Chili

  Changsha chili stir-fried pork is a traditional Hunan dish primarily made with pork and chili peppers. To prepare it, slice the pork thinly, cut the chilies into segments, and mince the ginger and garlic. Heat a wok with oil, add the pork slices and stir-fry until they change color. Add the minced ginger and garlic to release their aroma, then stir in the chili segments until they are just cooked through. Finally, season with salt and soy sauce, and sprinkle with chopped green onions before serving.
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  Fragrant Deer Mushroom

  A dish made with fresh deer mushrooms stir-fried with garlic, ginger, and a touch of chili, resulting in a tender and fragrant flavor.
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  Highland Millet Princess

  A traditional Chinese sweet dish made from highland millet, often steamed with red dates and lotus seeds, offering a soft and sweet taste.
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  Braised Tofu with Abalone Sauce

  Braised tofu with abalone sauce, a savory dish made by simmering soft tofu in a rich broth of abalone essence, mushrooms, and ham.

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