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Ba Fang Ke • Si Ji Nan Men • Tong Pao Shan Rou (Li Lao Xin Cun Dian)

Hot pot · ⭐ 4.4

Shop No. 2, commercial shops at Lilaocun New Community, Yile Middle Road

Dishes

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  One-Meter-Long Lamb

  One-meter-long lamb is a special dish made with an entire lamb, marinated and then roasted or stewed. The main ingredient is lamb meat, which is cooked with spices and seasonings, resulting in a tender texture and unique flavor.
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  Mixed Dumpling Platter

  Dumpling duo features two distinct meatballs, typically pork and fish, made from minced pork, fish, starch, egg white, scallions, ginger, and seasonings, shaped by hand or machine, then cooked by boiling or steaming.
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  Fresh Sliced Beef with Big Knife

  Big knife-sliced fresh beef is a dish made with fresh beef, typically from tenderloin or shank, sliced thin with a large knife. After marinating, it's quickly stir-fried or blanched to keep the meat tender and flavorful.
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  Wide Rice Noodles

  Wide rice noodles, a broad ribbon-shaped vermicelli made from sweet potato starch. Typically, the wide rice noodles are soaked in warm water to soften them before being stir-fried or added to soups with meats and vegetables. They have a smooth, tender texture that absorbs broth well, enhancing the overall flavor.
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  Hand-Cut Dumpling Meat

  Hand-cut yuanbao meat is a dish made from pork tenderloin, sliced about 0.5 cm thick to resemble yuanbao (ingot). Marinated with soy sauce, cooking wine, and starch, then pan-fried or stir-fried for a tender, golden texture.
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  Wood Ear Mushroom

  Wood ear mushrooms, also known as black fungus, are a common edible mushroom. To prepare them, dried wood ear mushrooms are typically soaked in water until they soften, then they can be served cold or stir-fried. When served cold, they are often mixed with vinegar, garlic, and other seasonings for a refreshing and appetizing dish. When stir-fried, they pair well with various vegetables or meats, offering a smooth, tender texture and rich nutritional value.
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  Goat Meat with Sand Onion

  Shacong lamb is a dish primarily made with fresh shacong and tender lamb. The refreshing aroma of shacong blends harmoniously with the savory flavor of lamb. The typical preparation involves slicing the lamb and stir-frying it together with shacong, preserving the natural flavors of the ingredients.
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  Spring Water Spicy Hot Pot

  A spicy hot pot made with spring water and a rich, numbing broth, featuring meats and vegetables cooked in a fiery, aromatic base.
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  Snowflake Upper Brain

  Snowflake Upper Brain is a dish made primarily from beef upper brain meat, marinated with a secret sauce and spices, then quickly stir-fried at high temperature. The beef upper brain meat has a snowflake-like texture, with tender and juicy flesh. After careful cooking, it presents an appealing color and aroma.
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  Freshly Sliced Large Knife Lamb

  Freshly sliced large knife lamb is made from fresh lamb, cut into thick slices with a large knife, preserving the tenderness and original flavor of the meat, usually cooked by grilling or stewing.

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