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Bi Sheng Ji Jiang Rou Guan

小吃快餐 · ⭐ 3.7

Daludian North Road, Dougezhuang Area (300 meters on foot southeast from Exit C of Huangchang Metro Station)

Dishes

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  Braised Pork Chop Rice Noodles in Pot

  Braised pork chop rice noodles in pot is a Chinese dish made with pork tongue, rice noodles and various seasonings, cooked slowly in a clay pot. It has a rich and fragrant flavor with a hearty broth.
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  Pig's Tail

  The pig's tail is blanched and then stewed with ingredients such as ginger slices and green onion segments until the meat becomes tender. Soy sauce and cooking wine can be added to enhance the flavor.
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  Pork Ear Head

  Pig ear heads, made from pig's head ears, are cleaned and blanched before being served cold, braised, or stir-fried. Commonly sliced after boiling and mixed with soy sauce, vinegar, garlic, chili oil, or other seasonings.
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  Pork Face

  Pork face refers to dishes made from pig's facial meat, typically simmered with scallions, ginger, star anise, and soy sauce until tender.
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  Old Beijing Mustard Greens

  Old Beijing mustard greens is a Chinese dish made with mustard greens as the main ingredient. The mustard greens are sliced into thin strips and quickly stir-fried or served cold, keeping their crisp texture. It is usually seasoned with garlic, salt, and a little soy sauce, offering a fresh taste.
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  Braised Pork Face in Old Soup

  Old broth-braised pork face is a dish featuring fresh pork face meat, blanched to remove odor, then slow-cooked with old hen, ham, and dried scallops in a clay pot with rich broth for hours until tender and flavorful.
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  Old Soup Pig Tails

  Old broth pig tails is a dish made primarily from pig tails, slowly stewed for hours. The tails are first blanched to remove odor, then cooked with old hen and pork bones in a clay pot with ginger and scallions until tender and flavorful.
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  Old Soup Pig Liver

  Old broth pig liver is a dish made with pig liver as the main ingredient, cooked in a rich broth made from old hen and pork bones. After cleaning and slicing, the liver is blanched with scallions and ginger to remove odor, then slowly stewed in the old broth until tender and flavorful.
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  Braised Pork Trotters in Old Soup Sauce

  Old broth braised pig trotters is a dish made primarily with pig trotters and seasoned with old broth, then slowly stewed. The pig trotters are first processed to remove any fishy odor, then added to the old broth along with various spices and slow-cooked until tender and fully flavored. Finally, the sauce is reduced to concentrate the flavors.
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  Braised Pork Elbow in Old Soup

  Old broth braised pig trotters is a traditional dish made primarily with pig trotters. To prepare it, the pig trotters are cleaned and then slowly simmered in an old broth made from various spices and seasonings. After prolonged stewing, the meat becomes tender and fully absorbs the essence of the broth, resulting in a rich, savory sauce flavor.
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  Chicken Oil Big Pancake

  Chicken oil big pancake is a type of flour-based food made with chicken oil and seasonings. It is pan-fried, with a crispy exterior and soft interior, featuring a rich chicken oil flavor.

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