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Qian Niu Dao Zha Zha Beef (Guangzhou Head Store)

Sichuan cuisine · ⭐ 3.9

Shop No. 49, Panyu Golden Street, adjacent to the first floor of Wanda Plaza, Nancun Town (opposite Hushang Auntie)

Dishes

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  Sunlight Tomato Hot Pot Base

  A tomato-based hot pot broth made with fresh tomatoes, onions, garlic, and ginger, simmered slowly for a bright, tangy flavor.
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  Authentic Chongqing Red Pot

  Authentic Chongqing red pot is primarily made with beef tallow, chili peppers, and Sichuan peppercorns, using traditional stir-frying techniques to blend spices and ingredients thoroughly. The base is deep red with rich aroma, spicy with a numbing sensation, representing a classic of Sichuan cuisine.
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  Spicy Beef Bits

  Zha Zha Beef is a dish featuring beef as the main ingredient, typically using beef shank or brisket. After cutting into pieces, it's stir-fried with bean sprouts, onions, and green peppers. First, blanch the beef to remove odor, then sauté garlic, ginger, and chili in oil. Add the beef and stir-fry, followed by quick cooking with vegetables and seasoning.
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  Stuffed Egg

  A traditional Chinese dish made by steaming egg mixture in bamboo tubes or molds, resulting in a tender and nutritious texture.
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  Herbal Beef Bone Soup

  A nourishing soup made by simmering beef bones with medicinal herbs like goji berries, angelica, and astragalus for a rich, savory flavor.
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  Baby Pumpkin

  Baby pumpkin is a small variety with tender, soft flesh. Typically steamed or boiled after peeling and cutting, it's also used in soups or stir-fries to retain its natural sweetness and nutrients.
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  Sweet Rice Wine Ice Tofu Pudding

  Sweet rice wine chilled tofu pudding is a dessert made by using soybean curd as the base, flavored with sweet rice wine (fermented glutinous rice wine), and then chilled in the refrigerator until cold. The main ingredients include soy milk, coagulant (such as gypsum or brine), sweet rice wine, and sugar. To prepare it, first boil the soy milk and add the coagulant to form tofu pudding. After cooling, mix in the sweet rice wine and sugar evenly, then refrigerate to set.
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  Bold Big Fried Dough Stick

  A traditional Chinese snack made by frying fermented dough, crispy outside and soft inside, often served with soy milk or congee for breakfast.
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  Traditional Fermented Sour Soup

  Traditional fermented sour soup made using time-honored methods, featuring pork, pork bones, pickled vegetables, chili, ginger, and various spices. Ingredients are naturally fermented in old jars for a rich, aromatic flavor.
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  Bamboo Shoot Firecracker

  Firecracker Bamboo Shoots is a dish made primarily from fresh, tender bamboo shoots, combined with minced pork, scallions, ginger, and garlic. The bamboo shoots are cut into segments, blanched to remove bitterness, then stir-fried with the minced pork. Seasonings are added and the mixture is simmered until fully flavored, then reduced to a glossy finish. The finished dish has a clear, bright color and a crisp, tender texture.
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  Fresh-cut Wagyu Strip

  Freshly sliced sirloin is a dish made primarily from fresh beef from the sirloin cut. The sirloin portion has tender meat with clear muscle fibers. During preparation, the sirloin is sliced thinly and marinated briefly with a specially prepared seasoning. It is then cooked quickly by stir-frying or in hot pot style, preserving the natural flavor of the meat.
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  Fresh Cut Tender Beef

  Freshly sliced beef tenderloin or shin meat is marinated with soy sauce, cooking wine, and starch, then quickly stir-fried or blanched to retain tenderness.

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