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Dongge Lu Zhu Huo Shao (Longshan Jiahu Home Store)

小吃快餐 · ⭐ 3.8

Street-front Shop, Longshan Jiayuan Phase IV, Heishan East Street

Dishes

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  Dongge's Kimchi

  Dongge's kimchi is made primarily from napa cabbage, with radish, chili, garlic, ginger, onion, and other ingredients, fermented after pickling. The cabbage is cut, salted, mixed with seasonings, then sealed in a container for several days to weeks of fermentation.
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  Cold Dish Platter

  A cold dish platter composed of various fresh vegetables, fruits, and cooked foods, including cucumber, carrot, tomato, purple cabbage, and seaweed, paired with a specially prepared seasoning. Each ingredient is carefully selected and cut to preserve its natural flavor, offering a colorful presentation and rich, layered textures.
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  Braised Pork in Large Bowl

  Lu Zhu (Large Bowl) is a traditional Beijing snack made from pig intestines, lungs, and stomach, with辅料 like tofu puffs, fried bread, and vermicelli, slowly stewed for a long time. Ingredients are cleaned and simmered with spices to absorb the rich broth.
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  Fried Blood Sausage

  Fried blood sausage is a traditional Chinese snack made from pig intestines. After cleaning and marinating, it is cut into small segments and deep-fried in hot oil until golden and crispy on the outside while remaining tender inside. It can be enjoyed with seasonings for a rich and satisfying taste.
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  Fried Corn Cake

  Fried mantou is a traditional snack made primarily from mantou, which is sliced and deep-fried until golden and crispy. Mantou is usually made from cornmeal or mixed flour, and after frying, it becomes香脆 (fragrant and crispy), leaving a lasting回味 (aftertaste).
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  Baked flatbread

  Baozi is a Chinese pastry made primarily from flour, water, and yeast. It is prepared by mixing the dough, allowing it to ferment, rolling it out, and then baking it. After baking, the baozi has a golden, crispy crust and a soft, flaky interior.
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  Pork Shank

  Pork knuckle refers to the front or hind leg of a pig, with pork elbow as the main ingredient. Typically, the knuckle is blanched to remove fishy odor, then placed in a pot with water and seasonings to braise until tender. It can also be cooked using methods such as red-braising, sauce-based cooking, or braising.
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  Eggplant

  Eggplant is a common vegetable typically sliced into segments or pieces for cooking. Preparation methods include stir-frying, braising in brown sauce, frying, steaming, or stewing, often combined with seasonings such as garlic, ginger, and green onions. It can also be cooked together with meats or soy-based products.
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  Green Beans

  Green beans are a common vegetable, primarily made from green beans, usually blanched or stir-fried. Garlic and ginger can be added during cooking, and it pairs well with meat or tofu.
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  Fresh Lamb Heart Soup

  Fresh lamb heart soup uses fresh lamb heart as the main ingredient, seasoned with ginger slices and green onions, then blanched and simmered in clear water to create a clear broth with a delicious taste. Cooking carefully controls heat to ensure the heart is fully cooked yet tender.
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  Spicy Hot Pot

  Spicy hot pot is a Chinese fast food dish primarily made with various vegetables, meats, and soy products. Ingredients include tofu skin, greens, meat slices, fish balls, etc., which are quickly cooked at high temperature to preserve their original flavors. Finally, a specially prepared spicy and numbing sauce is poured over, and seasonings and sesame seeds are sprinkled on top to complete the dish.

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