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Zou Kaixi · Seafood Chicken Stew · Chaoshan Fresh Beef Restaurant (Yongxin Fang Branch)

Hot pot · ⭐ 4.6

No. 737 Huting North Road

Dishes

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  Spoon Nuts

  Tenderloin, taken from the inner layer of the beef shoulder tender, shaped like a key, hence its name. To prepare, slice the tenderloin thinly, marinate with simple seasonings, then quickly blanch in hot pot until it changes color. The meat is fresh and tender, melting in your mouth—ideal for hot pot dishes.
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  Double Skin Milk Custard

  Double-skinned milk pudding is a dessert made primarily from eggs and milk. First, egg whites are mixed with milk and steamed to form a milk skin, then yolks are mixed with milk and poured into the skin for further steaming. After cooling, it solidifies into a jelly-like texture. The finished product has a delicate, smooth texture with rich dairy aroma.
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  Tendon Meat

  Anglo is a dish made primarily from long strips of beef taken from the back of the cow, sliced thinly using precise knife skills, and then cooked with specially prepared seasonings. Its meat is tender and flavorful, making it a popular choice for hot pot or barbecue.
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  Tuzhu Turtle Jelly

  A traditional Chinese dessert made from turtle shell, poria, honeysuckle, and licorice, known for its slightly bitter taste and cooling properties.
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  Beef and Seafood Wet Rice Noodles

  Wet rice noodles served with generous portions of beef and seafood in a savory broth, a popular Cantonese street food.
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  Olive Fresh-Cut Crispy Skin Chicken Pot

  Olive fresh-cut crispy skin chicken pot is a dish made with fresh chicken and olive ingredients. The chicken is specially processed to have a crispy outer layer and tender inside, offering a rich texture.
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  Seafood Platter

  Seafood platter is a delicacy featuring a selection of fresh seafood, typically including shrimp, crab, and shellfish. The preparation is simple: clean the seafood thoroughly, then steam or grill it with fresh vegetables and seasonings to preserve the natural flavors of the seafood.
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  Chaozhou Xizhi Zhi Chicken

  A Chaozhou-style chicken dish marinated in yellow wine and herbs, slow-cooked to tender perfection with medicinal ingredients for nourishment.
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  Chaozhou Xizizhi Tonic Wine Chicken Pot

  Chaozhou Xizizhi Tonic Wine Chicken Pot is a specialty dish made with chicken, medicinal herbs, and white wine. Main ingredients include chicken, astragalus, codonopsis, and angelica, with a delicious taste and nourishing effects.
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  Chaozhou Tofu Pudding

  A silky tofu dessert made from soybeans, popular in Chaozhou, Guangdong, often served with sweet sauce or pickled vegetables.
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  Marinated Octopus

  Marinated octopus made by blanching fresh octopus and seasoning it with garlic, ginger, chili, and soy sauce for a savory, tender dish.
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  Raw Beef

  Raw beef is a dish made from fresh beef slices served without cooking, often enjoyed in Japanese cuisine for its tender texture and rich flavor.
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  Fatty Pig's Trotter

  Féi pián is a dish primarily made with pig trotters. Typically, the pig trotters are blanched and then stewed together with seasonings until tender and flavorful. During preparation, ingredients such as soy sauce, sugar, and cooking wine may be added to achieve a bright red color and rich taste.

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