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Am Mao Restaurant (Haishu Yixiangcheng Branch)

江浙菜 · ⭐ 4.5

4th Floor, Haishu Impression City, Zhongshan West Road (Below Bonao International Cinema)

Dishes

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  Three Delicacies Soup

  Three-delicacy soup is made with chicken, pork, and shrimp, enhanced with mushrooms, ham, and greens. After blanching the meats to remove odor, they are simmered slowly in water with salt for a rich, flavorful broth.
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  Ningbo-style Tofu Skin Wrapped Yellow Croaker

  Yellow croaker is wrapped in tofu skin and steamed. The fish meat is tender, and the tofu skin absorbs flavor, creating a rich, savory taste.
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  Ningbo Eel Strips

  Ning-style eel丝 is a traditional Ningbo dish from Zhejiang, featuring eel as the main ingredient. The boneless eel is sliced and stir-fried with wood ear mushrooms and green peppers, then seasoned and tossed evenly for a tender texture and rich flavors.
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  Grilled Seafood Dry Pot

  A dish of grilled seafood such as shrimp, squid, and scallops, cooked with vegetables like bell peppers and onions in a dry pot over low heat, resulting in rich aroma and flavorful texture.
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  Signature Braised Pork Belly

  Signature braised pork belly is a traditional delicacy made primarily with pork belly. The pork belly is cut into cubes, first pan-fried until slightly golden, then simmered slowly with caramelized sugar, cooking wine, soy sauce, and other seasonings until the meat becomes tender and the sauce thickens.
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  Salt and Pepper Prawn

  Salted pepper prawns are made with prawns as the main ingredient, seasoned with salted pepper, garlic, ginger, and other spices. After cleaning the prawns, they are marinated with cooking wine and salt, then deep-fried until golden and crispy. Finally, salted pepper and chopped green onions are sprinkled on top and mixed evenly.
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  Salt and Pepper Prawn (Small Portion)

  Fresh pei pei shrimp are deep-fried and seasoned with salt and pepper, resulting in a crispy exterior and tender interior with a savory, slightly spicy flavor.
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  Stone Pot Tofu

  Stoneware tofu is a dish primarily made with soft tofu, accompanied by fresh mushrooms, red peppers, and garlic. The tofu is cooked at high temperature in a stoneware pot, preserving its delicate texture while absorbing the fresh aroma of the ingredients, resulting in a unique flavor. Finally, a sauce is drizzled over the dish, enhancing its delicious taste.
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  Secret-Recipe Chicken Pot

  A chicken pot dish made with whole chicken and secret spices, slowly simmered to tender perfection.
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  Secret Recipe Chicken Pot (with Pork Trotter)

  Secret Recipe Chicken Pot (with Pork Trotter) is a fusion stew dish. Main ingredients include chicken pieces, pork trotters, ginger, garlic, and various Chinese spices. The preparation involves blanching the chicken and pork trotters first, then simmering them together with spices in a clay pot or deep pot. Seasonings like soy sauce and cooking wine are added, and the dish is slow-cooked over low heat until the meat becomes tender and the broth rich. The finished dish features a thick, savory broth, tender chicken, and collagen-rich pork trotters.
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  Crispy Pig Intestine

  Crispy intestines is a dish made from pork intestines, cleaned, blanched, and braised, then coated with starch or flour and deep-fried until the skin is golden and crispy, with a soft, elastic interior.
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  Fried Tofu Skin Wrapped with Yellow Croaker

  Fupi包裹黄鱼是一道以黄鱼为主料，用豆腐皮包裹后蒸制而成的菜肴。黄鱼去骨切段，与调味料拌匀后放入豆腐皮中卷起，再放入蒸锅蒸熟，使鱼肉鲜嫩入味，豆腐皮吸收汤汁后口感柔韧。
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  Sizzling Garlic Shrimp

  Sizzling garlic shrimp is a dish made with fresh shrimp, garlic, butter or oil, cooked on a hot iron plate. The shrimp are placed on the heated plate, then stir-fried with garlic, salt, and seasonings to absorb the rich aroma of garlic and fat, resulting in tender and chewy texture.
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  Alaning-style Eel Strips

  Eel strips stir-fried with scallions, ginger, and garlic, seasoned with soy sauce, cooking wine, and sugar. Tender and smooth with a slightly sweet and salty taste.
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  Ala Old-Style Three Delicacies Soup

  Ala Old-Style Three Delicacies Soup features pork, shrimp, and dried mushrooms, simmered traditionally for a clear, fresh broth with natural flavors.

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