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Uncle Kuang's Flat Duck (Yanglin University Town Branch)

Hot pot · ⭐ 3.8

San Shun Jia Korean BBQ & Hotpot, Hui Er Jia Commercial Plaza, Wenlin Road, Yanglin Town

Dishes

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  Kuang Lao Nai Huang Men Eel

  Selected premium goose meat is simmered slowly with fresh milk, ginger slices, green onions, and secret seasonings. Tender texture with rich milk aroma, melting in the mouth.
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  Sauces Beef Balls

  Sauces牛丸 (Sauces Beef Balls) are made primarily from beef, mixed with a secret blend of seasonings, then minced into a meat paste and shaped into balls. The unique feature is that the balls contain a savory broth inside; during cooking, the high temperature melts the inner broth, causing it to flow out when bitten, delivering a delicious flavor.
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  Tripe

  Tripe, primarily made from the rumen of cattle, is finely processed to achieve a tender texture. It is typically sliced and served with spicy hot pot or cold dressing, offering a crisp and refreshing taste—making it a popular choice in hot pot dishes.
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  Sichuan-Style Boiled Tripe

  A classic Sichuan dish featuring tender tripe cooked in a spicy and numbing broth, served with vegetables for a bold, aromatic flavor.
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  Steamed Pork Ribs with Rice Flour

  Steamed pork ribs with rice flour is a dish made by marinating pork ribs in seasonings, coating them with ground rice flour, and steaming them until tender. The main ingredients include pork ribs, rice, and seasonings such as soy sauce, dark soy sauce, cooking wine, ginger slices, and green onion segments. The preparation involves marinating the ribs first, then mixing them with fried rice flour, and finally steaming until they are soft and tender.
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  Steamed Lamb with Rice Flour

  Steamed lamb with rice flour is a dish made by marinating lamb pieces in seasonings, coating them with stir-fried rice flour, and steaming until tender, resulting in soft meat and rich rice aroma.
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  Steamed Pork Intestines with Rice Flour

  Steamed pork intestine with rice flour is a dish made by cleaning pork intestines, marinating them with seasonings, coating them in rice flour, and then steaming them in a steamer. Main ingredients include pork intestine, rice, scallions, ginger, garlic, and doubanjiang (fermented broad bean paste). The preparation method involves marinating, coating with flour, and steaming.
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  Classic Yellow Braised Goose

  Premium goose meat is marinated in yellow sauce and slowly braised, resulting in rich broth, tender meat, and fragrant aroma. Main ingredients include goose meat, yellow sauce, ginger slices, green onions, and spices.
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  Mushroom Pork Three Delicacies Steamed Dumplings

  Steamed dumplings filled with pork, mushrooms, and shrimp, offering a savory and satisfying taste.
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  Vegetable Buffet

  Vegetable self-service is a buffet-style dish featuring various fresh vegetables such as cabbage, carrots, potatoes, bean sprouts, green peppers, and eggplants, prepared by stir-frying, blanching, or steaming to preserve their natural flavors.
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  Duck Tripe Slices

  A dish made of sliced duck gizzards stir-fried with vegetables, known for its crisp texture and savory flavor.
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  Goose Meat

  Goose meat refers to dishes made primarily with goose as the main ingredient. Typically, the goose meat is cut into pieces and then stewed, braised, or roasted, with seasonings such as scallions, ginger, and garlic added for flavor. Some recipes also use soy sauce and cooking wine to enhance the taste.
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  Quail Egg

  Quail eggs are a dish primarily made with quail eggs, typically prepared by boiling, frying, roasting, or steaming. Quail eggs are small and delicate, rich in nutrition, with a unique texture and aroma, often used in various Chinese culinary preparations.

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