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Minghui Banquet

特色菜 · ⭐ 4.7

No. 379 Yindu West Road

Dishes

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  Steamed Pork Pudding with Sanmen Crab Roe

  A Chinese dish combining fresh Sanmen crab roe and minced pork, steamed to create a tender, flavorful pudding with rich crab aroma.
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  Sizzling Eel丝

  Fried eel threads in hot oil is a Chinese dish primarily made with eel. To prepare it, eel is sliced into thin strips and marinated with seasonings such as scallions, ginger, and garlic. Next, the eel strips are quickly stir-fried in hot oil to maintain their tender texture. Finally, hot oil is poured over the dish to enhance the aroma of the eel, resulting in a bright red color and rich, fragrant flavor.
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  Braised Large Yellow Croaker

  Home-style braised yellow croaker is a dish made with fresh yellow croaker as the main ingredient, accompanied by辅料 such as green onions, ginger, and garlic. The fish is pan-fried until golden brown on both sides, then simmered in water. Seasonings like soy sauce, cooking wine, and sugar are added during cooking to infuse flavor into the fish and create a rich, savory broth.
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  Slow-Cooked Beef

  Wenhuo beef is a dish made by slowly stewing beef over low heat for a long time. Main ingredients include beef, ginger slices, green onions, and spices like star anise. Beef is first cut into pieces, blanched to remove odor, then simmered with water and seasonings until tender and flavorful.
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  Shanghai-style Smoked Spanish Mackerel

  A traditional Shanghai dish made by marinating and smoking fresh Spanish mackerel with tea and sugar, resulting in tender fish with a subtle smoky-sweet flavor.
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  Benshang Braised Pork

  This Shanghai-style braised pork belly uses fatty pork belly as the main ingredient, blanched to remove odor, then slowly stewed with soy sauce, sugar, cooking wine, scallions, and ginger to achieve a soft, tender texture and bright red color.
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  Orange Beef Cubes

  Orange beef cubes are tender beef pieces marinated in orange zest and seasonings, then stir-fried for a fragrant, savory dish.
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  Australian Roast Cut

  Australian roast cut features premium beef or lamb slow-roasted over charcoal, seasoned with native spices for a rich, savory flavor.
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  Braised Taro with Sauce

  A Chinese dish featuring taro cubes braised in a savory sauce, resulting in a soft and flavorful texture.
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  Minghui Boiled Chicken

  A classic Cantonese dish featuring tender chicken poached in water, chilled, and sliced, served with a ginger-scallion sauce for a fresh, savory taste.
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  Vegetable and Fruit Salad

  A refreshing salad made with fresh vegetables and fruits, typically including cucumber, carrot, lettuce, tomato, and apple, tossed in a light dressing.
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  Sichuan-Style Frog in Rice Field

  A spicy and flavorful dish featuring tender frog legs stir-fried with chili, Sichuan pepper, and aromatic spices, typical of Sichuan cuisine.
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  Stir-fried Pig Kidney with Leek Fragrance

  A dish of stir-fried pig kidney with leek, known for its crisp texture and aromatic flavor.
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  Braised Abalone with Pig Trotters

  A Chinese dish featuring abalone and pig trotters braised together, resulting in a rich, tender, and savory flavor.
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  Chicken Broth Bamboo Shoots

  A dish featuring tender bamboo shoots cooked in chicken broth, highlighting the crisp texture of the shoots and the rich flavor of the broth.

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