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Dongji Hai Pai Taizhou Cuisine · Home-style Small Seafood · Taizhou Snacks

江浙菜 · ⭐ 4.8

Units 202–209, Building 1, Haishang Yuanshen Smart World, Shangcheng Road

Dishes

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  Dongji Black Vinegar Braised Pork

  Dongji Black Vinegar Braised Pork is a Chinese dish made with pork belly, black vinegar, soy sauce, and sugar, slowly stewed. It has a bright red color, tender meat, and a sweet-salty flavor with a strong black vinegar aroma.
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  Dao Ban Xiang Zheng Mian Jie

  Dao Ban Xiang Zheng Mian Jie is a traditional Chinese noodle dish made with flour and seasonings, then steamed. It has a soft texture and a unique aroma.
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  Braised Mountain Radish

  Home-style braised高山萝卜 is a traditional dish featuring mountain radish, simmered with pork belly or ribs, seasoned with soy sauce, cooking wine, and ginger, until the radish becomes tender and flavorful.
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  Braised Spanish Mackerel with Rice Cake

  A traditional Chinese home-style dish featuring fresh Spanish mackerel and glutinous rice cake, simmered in a savory sauce of soy sauce, sugar, and ginger.
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  Slow-Cooked Tofu

  A dish made by gently simmering soft tofu with minced meat, mushrooms, and greens to create a rich, tender texture and savory flavor.
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  Clam and Noodles Stir-fry

  Clam and bean thread noodles stir-fry is a dish featuring clams and bean threads. Cleaned clams are cooked with bean threads in water or broth over medium-low heat until the noodles are soft and the clams are flavorful, then seasoned.
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  Pickled Chili Cauliflower Stems

  A spicy and tangy Sichuan-style dish made with cauliflower stems and pickled chili peppers, offering a crisp texture and bold flavor.
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  Steamed Rice Cake

  A traditional Chinese dish made by steaming glutinous rice cake with ingredients like pork and mushrooms, resulting in a soft, sweet, and savory flavor.
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  Wenzhou Fish Cake

  Wenzhou fish cakes are made from fresh fish meat mixed with starch, egg white, salt, and other辅料, then shaped by hand or mold and steamed. The process emphasizes the fineness and elasticity of the fish meat, resulting in a white or slightly yellow product that is soft, tender, and elastic.
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  Spicy Sichuan Beef Short Ribs in Stone Pot

  Sichuan-style stone pot beef short ribs is a dish made with beef short ribs as the main ingredient, combined with Sichuan peppercorns, ginger slices, garlic cloves, and other seasonings. The beef short ribs are first marinated and then stewed in a stone pot with Sichuan peppercorns and other spices, resulting in tender meat that fully absorbs the numbing aroma of the peppercorns.
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  Braised Cutlass Fish

  Braised ribbon fish is made primarily with ribbon fish, which is marinated, then pan-fried until golden brown. Seasonings and适量 of water are added to braise the dish until flavorful, and finally reduced to a glossy glaze.
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  Radish and Taro Rice

  Radish and Taro Rice is a Chinese dish made with white radish, taro, and rice. The radish and taro are cut into pieces and cooked together with rice, resulting in a soft and mild flavor.
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  Crispy Fish Belly

  Fresh fish belly is marinated, coated in batter, and deep-fried until crispy outside and tender inside.
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  Fresh Meat Egg Pancake

  Fresh meat egg pancake is a type of pan-fried snack made with fresh pork, eggs, and wheat flour. The meat filling is mixed with eggs and then pan-fried, resulting in a crispy texture.

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