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Kangqiao Dayuan

江浙菜 · ⭐ 4.1

No. 139 Xiata Tang Road

Dishes

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  Dongpo Pork

  Dongpo Pork is a traditional Chinese braised pork dish made with fatty pork belly, slow-cooked in soy sauce, rice wine, and sugar until tender and glossy.
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  Signature Braised Softshell Turtle

  A signature dish featuring fresh softshell turtle braised in a savory sauce with soy sauce, sugar, and wine, resulting in tender meat and rich flavor.
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  Signature Braised Fish Head

  A signature dish featuring a fresh fish head braised with soy sauce, sugar, ginger, and garlic for a rich, savory flavor.
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  Signature Lotus Root and Pork Rib Soup

  Signature lotus root and pork rib soup uses fresh pork ribs and lotus roots, blanched then simmered slowly in water until the ribs are tender and the lotus roots flavorful, resulting in a clear broth with a delicious taste.
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  Signature Crispy Fried Rolls

  A crispy fried roll filled with fresh vegetables and meat, wrapped in thin dough and deep-fried until golden brown for a crunchy exterior and juicy filling.
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  Fried Pork Scraps with Bok Choy

  Oil渣青菜 is a home-style dish made primarily with greens and pork cracklings. Wash and chop the greens, and stir-fry the cracklings beforehand. Heat oil in a pan, sauté the cracklings until fragrant, then quickly stir-fry the greens to absorb the aroma. Cook until just tender.
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  Ham Bamboo Shoot Dry Duck Stew

  A rich stew made with duck, ham, and dried bamboo shoots, slow-cooked to perfection for a savory, comforting dish.
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  Ham Steamed Highland Free-Range Chicken

  Ham steamed highland free-range chicken is a Chinese dish made with ham and highland free-range chicken, cooked by steaming. The chicken is tender, and the ham adds a rich aroma and flavor.
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  White-Cut Chicken

  White-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
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  Stoneware Smelly Tofu

  Stinky tofu cooked in a hot stone pot, stir-fried with garlic, chili, and doubanjiang. Crispy outside, tender inside, infused with rich flavors.
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  Braised Lamb

  Braised mutton is a dish primarily made with mutton, which is first blanched and then simmered with spices such as green onions, ginger, and star anise. To prepare it, the mutton is cut into pieces, boiled in hot water to remove blood foam, then seasoned with soy sauce, sugar, and cooking wine, and slowly stewed until the meat becomes tender and the broth thickens.
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  Sweet Fermented Steamed Bun

  A traditional Chinese sweet steamed bun made with glutinous rice wine and fermented dough, offering a soft, slightly alcoholic flavor.

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