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Feng Tian Yuan Restaurant

特色菜 · ⭐ 3.9

No. 11, Xin Nan Road

Dishes

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  Jingdong Layered Beef Pancake

  Dongjing layered beef pie is a pastry made primarily from beef, marinated and layered with dough. The beef is minced or sliced, seasoned, and alternated with rolled dough, then pan-fried or baked to create a crispy, multi-layered texture.
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  Layered Pork Pie

  Layered pork pie is a Chinese pastry made primarily with minced pork, seasoned with scallions, ginger, and other seasonings, then layered onto dough and cooked by frying or steaming. It features distinct layers, rich meat aroma, and a complex texture.
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  Kung Pao Shrimp Balls

  Kung Pao Shrimp Balls is a dish made primarily with large shrimp, paired with green onions, ginger, garlic, and dried chilies, carefully prepared through a meticulous cooking process. The shrimp are deveined with tails intact, coated in starch, then deep-fried until golden and crispy. They are then quickly stir-fried with a specially crafted Kung Pao sauce, resulting in a bright red color and a spherical shape that is visually appealing.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Dry Pepper Stir-Fried Tofu

  Dry pepper stir-fried tofu is a Chinese dish made with dried peppers and soft tofu, quickly stir-fried in oil. It has a fragrant and slightly spicy taste, with the tofu absorbing the flavor of the peppers.
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  Signature Chicken Four Pieces Bento

  Signature chicken four-piece bento includes wings, thighs, drumsticks, and gizzards, marinated and fried or pan-seared for a crispy exterior and juicy interior. Served with rice and seasonal vegetables in a bento box.
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  Fruitwood Roast Duck

  Peking duck, made from Beijing ducks, is marinated and roasted over fruit wood. The duck is inflated, cleaned, gutted, seasoned with special spices, then slowly roasted until crispy skin and tender meat.
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  Spicy Mao Xue Wang

  Spicy Maoxuewang is a Sichuan dish featuring duck blood, tripe, beef intestine, bean sprouts, and tofu skin. Ingredients are blanched, then stir-fried with spicy beef tallow base, simmered in broth, and finished with Sichuan peppercorns and chili powder.
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  Yanbei Special Steamed Meat

  Yanbei-style steamed pork features fatty pork belly with potatoes and carrots, marinated in soy sauce, cooking wine, ginger, and garlic, then steamed until tender with rich broth and well-blended flavors.
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  Red Bean Rice

  Red bean rice is made from rice and red beans. After soaking the beans, they are cooked with rice to infuse the flavor, resulting in a vibrant, soft, and delicious dish.
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  Spicy Chicken with Chili

  Spicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.

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