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Nan Shi Yu Restaurant

Cantonese cuisine · ⭐ 4.4

3rd Floor, North Campus Canteen, Beihang University

Dishes

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  Ice Fire Pineapple Bun

  Ice Fire Pineapple Bun is a dessert and snack combination, primarily made with freshly baked pineapple buns and cold butter. The preparation involves placing frozen butter slices into the warm pineapple bun; the butter melts upon contact with heat, perfectly blending with the sweet aroma of the bun.
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  Mediterranean Baked Sea Bass

  Sea bass marinated and baked with tomatoes, olives, onions, garlic, herbs, and olive oil until fully cooked.
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  Signature Bread Pudding

  Signature bread pudding made with toast bread, soaked in a mixture of milk, eggs, sugar, and vanilla, then baked until golden brown on top and soft and set inside.
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  Roast Goose

  Roast goose is a dish made from a whole goose, marinated, inflated, and roasted in an open flame. Fresh, high-quality goose is seasoned with various spices and grilled over fire to achieve a crispy skin and tender, juicy meat.
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  Provence Herb Roasted Lamb Chops

  Provence herb-baked lamb chops feature lamb ribs marinated with rosemary, thyme, lavender, and other Provençal herbs, then baked in olive oil. The exterior is slightly charred while the inside remains tender, infused with aromatic herbs.
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  Hong Kong-style Coke Chicken

  Hong Kong-style Coca-Cola chicken is a dish made by stewing a whole spring chicken with cola, ginger slices, and green onions. After marinating, the chicken is slowly cooked in cola, absorbing its sweetness and aroma, resulting in tender meat with a bright red color.
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  Egg and Shrimp Fried Rice

  Fried egg and shrimp rice features fresh shrimp and eggs, stir-fried together to create a silky texture where the egg coats the shrimp, then mixed with cooked rice. A touch of seasoning enhances the flavor.
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  Milk Foam French Toast

  Lau Mai Wa Chee Doh is a Hong Kong-style dessert made with toast, condensed milk, and eggs. Toast slices are soaked in a mixture of condensed milk and eggs, then pan-fried until golden brown for a rich, creamy custard center.
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  Honey-glazed Char Siu

  Honey-glazed char siu is made from pork tenderloin, marinated and roasted in a挂炉. The marinade typically includes soy sauce, sugar, honey, oyster sauce, garlic, and five-spice powder, giving the meat flavor and a glossy finish. Slow roasting at high heat creates a crispy exterior with a tender, red-glossy interior.
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  Rich Beef Sauce Pasta

  Creamy beef sauce pasta made with spaghetti and a savory beef sauce. Minced beef is stir-fried with onions, garlic, tomato paste, and seasonings to create a rich sauce, then mixed with cooked pasta.

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