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Jiu Linlang Restaurant

Hot pot · ⭐ 3.9

Shop No. 1006, Ground Floor, Jun Tai Times Center, No. 141, Sports South Road

Dishes

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  Master's Seasonal Soup

  A refreshing soup made with seasonal vegetables and lean meat, slowly simmered to bring out natural flavors.
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  Sichuan Pepper and Minced Garlic 5A Wagyu Beef

  Premium 5A-grade wagyu beef is sliced and stir-fried with Sichuan pepper and minced garlic seasoning. Tender, juicy, with a bold numbing-spicy flavor and subtle aroma.
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  Sea Buckthorn Juice with Hagen-Dazs

  A creative dessert combining tangy sea buckthorn juice with creamy Hagen-Dazs ice cream, poured hot over cold ice cream for a unique texture.
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  Bubble Oil Cake

  Bubble oil cake is a traditional Chinese pastry made from flour, sugar, oil, and water. The dough is rolled thin, folded into small pieces, and deep-fried until bubbles form on the surface and the inside becomes soft. It has a crispy exterior and a sweet, tender interior.
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  Seafood Mǎoxiě Wàng

  Seafood Mǎoxiāng Wàng is a dish primarily featuring various seafood ingredients such as fish slices, shrimp, and crab sticks, combined with vegetables like bean sprouts and tofu skin. The main cooking method involves boiling the ingredients in a spicy and numbing broth, then drizzling with hot oil to enhance the flavor—resulting in a dish that is spicy, fragrant, and rich in taste.
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  Australian M9 Wagyu Short Ribs

  Selected Australian M9-grade Wagyu short ribs, slowly roasted at low temperature until crispy on the outside and tender inside, with delicate texture and rich natural marbling.
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  Burned Chili Peking Duck Egg Delight

  A dish featuring soft-boiled century eggs with a smoky, slightly spicy burned chili sauce, offering a rich and savory taste.
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  Avocado Farm Salad

  A fresh salad featuring avocado, mixed greens, cherry tomatoes, cucumber, and grilled chicken breast, dressed with a lemon-olive oil vinaigrette.
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  Glass Shrimp Balls with Bamboo Shoots and Shrimp Roe

  Fresh shrimp meat is mixed with shrimp roe and bamboo shoots to form translucent shrimp balls, steamed to perfection for a delicate, savory flavor.
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  Moonlit Lotus Pond

  Lotus Pond Moonlight is a cold dish made primarily from lotus root, snow peas, carrots, and wood ear mushrooms. After blanching and draining, the ingredients are mixed with seasonings for a crisp and refreshing taste.
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  Cauliflower Stir-Fried Black Tiger Shrimp Balls

  Stir-fried cauliflower with black tiger shrimp balls, seasoned with garlic and ginger. Fresh, crisp texture with tender, chewy shrimp balls and sweet, refreshing broccoli. Main ingredients: cauliflower, black tiger shrimp balls, garlic, ginger; cooked using quick stir-frying method.
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  Sour Soup Noodles

  Sour soup noodles feature noodles in a tangy broth, typically with pork, eggs, and vegetables. The sour broth is first prepared, then cooked noodles are added, followed by toppings and seasonings for a rich, flavorful soup.
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  Longjiang Lean Pork Trotter

  A dish made from pork trotters slowly stewed to remove excess fat while preserving tenderness and gelatinous texture, commonly served with garlic or dipping sauce.
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  Green Pepper Young Pigeon

  Fresh young pigeon marinated with green pepper and spices, then steamed to perfection—tender meat with a fragrant, numbing flavor.
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  Wind Water Rising Salmon

  A cold dish featuring fresh salmon tossed in a special sauce with seasonal vegetables, offering a refreshing and delicate flavor.

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