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Shu Long Ma Du · Jin Pai Shui Zhu Yu (Beiqing Lu Dian)

Sichuan cuisine · ⭐ 4.7

Unit 2-201, Building 2, No. 9 Courtyard, Fenghao East Road, Beiqing Road

Dishes

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  Low-Calorie Veggie Salad

  Low-calorie vegetable and fruit salad is mainly composed of fresh vegetables and fruits such as lettuce, cucumber, tomato, carrot, and apple. After washing and cutting, they are mixed together and can be dressed with a small amount of olive oil, lemon juice, or low-fat dressing. The preparation process is simple and does not require heating.
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  Ice Jelly

  Ice jelly is a traditional dessert made from ice jelly seeds, processed into transparent gel-like blocks. To prepare it, the blocks are cut into细条 or small pieces and mixed with ingredients such as brown sugar syrup, sesame seeds, crushed peanuts, and fruit pieces. It has a smooth, refreshing texture that cools and refreshes the body.
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  Stir-fried Yellow Beef with Camellia Oil

  Mountain tea oil stir-fried yellow beef is a dish made with fresh yellow beef as the main ingredient, combined with辅料 such as green onions, ginger, and garlic, and quickly stir-fried using mountain tea oil. The beef slices are marinated before being stir-fried at high heat with seasonings to maintain a tender texture and rich flavor.
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  Dry-Loaded Rice Noodles

  Dry tossed rice noodles is a dish primarily made with rice noodles, typically combined with vegetables, meat, or seafood. The noodles are cooked, drained, then mixed or stir-fried with seasonings and ingredients for a smooth texture and rich flavor.
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  Spicy Chili and Century Egg Mix

  Lèi Cháoliáo Pídàn is a dish primarily made with green chili peppers and preserved eggs. The preparation involves roasting the green chilies until their surfaces are slightly charred, peeling them, then placing them together with chopped preserved eggs into a mortar. Seasonings are added, and the mixture is crushed with a pestle until the ingredients are evenly blended.
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  Gele Mountain Spicy Chicken

  Gelushan Spicy Chicken is a dish made primarily with chicken, stir-fried with a large amount of dried chilies and Sichuan peppercorns. The chicken is cut into pieces, marinated, then quickly stir-fried at high heat with chilies and peppercorns to achieve a crispy exterior and tender interior, allowing the aromatic flavors of the chilies and peppercorns to fully penetrate the meat.
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  江团鱼

  Jiangtuan fish is a dish made primarily from Jiangtuan fish, seasoned with various spices and cooked using specific methods. The preparation typically involves cleaning the fish, marinating it in a specially prepared sauce, then steaming or braising it, and finally reducing the sauce to allow the flavors to penetrate the fish meat.
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  Hunan Loofah

  Hunan loofah is a dish primarily made with loofah. After peeling and cutting the loofah into segments, it is stir-fried with minced garlic until fragrant, then seasoned and cooked until tender yet crisp. A small amount of salt, chicken essence, or light soy sauce can be added for flavor while preserving the loofah's fresh, crunchy texture.
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  Popcorn

  Popcorn is made by heating corn kernels until they burst, creating a light and fluffy snack. The main ingredients are corn kernels and cooking oil. To prepare it, the corn kernels are placed in hot oil and heated until they expand and pop. Salt, sugar, or other seasonings can be added afterward.
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  Premium Maoxuewang

  Premium Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, beef tripe, and mung bean sprouts. Through careful cooking, the ingredients blend perfectly in a spicy and numbing broth, creating a rich and layered flavor experience.
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  Sichuan-style Boiled Fish at Long Dock

  Sichuan-style boiled fish features fresh grass carp, paired with bean sprouts and cabbage. Fish slices are marinated with wine and starch, then stir-fried with chili, Sichuan peppercorns, and doubanjiang before adding broth to boil. The fish and vegetables are briefly cooked in the broth and finished with hot oil for aroma.
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  Ask Guest to Kill Chicken

  Questioner's chicken is a dish made from live chickens, cleaned and cooked in water with ginger and scallions. The meat can be eaten plain or with dipping sauce.

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