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Meng Nu Xiang Yang Bangu (Liuchang Haikuan Di Dian)

Hot pot · ⭐ 4.8

No. 19, Qifeng Street, Building 1, 1st Floor (55 meters east of Exit D, Liunan Metro Station)

Dishes

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  Family Feast

  Family Feast is a dish that combines various ingredients, including sliced meat, seafood such as shrimp and fish fillets, vegetables like broccoli and carrots, and soy products such as tofu. These ingredients are carefully prepared and served with a rich broth, making it both nutritious and delicious.
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  Family Feast Mini Pot

  Family Feast Mini Pot is a dish made by stewing a variety of ingredients together. It mainly includes pork, chicken, shrimp, squid, tofu, mushrooms, Chinese cabbage, and carrots. The ingredients are cut into pieces, placed in a small pot with water, and slowly simmered until fully flavored.
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  Wide Rice Noodles

  Wide rice noodles, a broad ribbon-shaped vermicelli made from sweet potato starch. Typically, the wide rice noodles are soaked in warm water to soften them before being stir-fried or added to soups with meats and vegetables. They have a smooth, tender texture that absorbs broth well, enhancing the overall flavor.
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  Signature Braised Lamb Head

  A delicately seasoned lamb head slow-cooked in a secret spice blend, resulting in tender, flavorful meat.
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  Torn Noodles

  Zi pian is a traditional noodle dish made from flour. The dough is hand-ripped into small pieces and boiled in water. It's commonly served with vegetables, meat, or sauce, and comes in vegetarian and meat versions.
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  Quick-Pickled Radish

  A quick-pickled radish dish made by marinating white radish in a mix of salt, sugar, vinegar, and chili for a crisp, tangy, and spicy flavor.
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  Specialty Lamb Head

  Special羊头 dish features羊head as the main ingredient, cleaned and blanched, then slowly stewed with spices and seasonings. Includes羊head meat, brain, and eyes, seasoned with scallions, ginger, star anise, and cinnamon.
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  Sheep Knuckle Tendon

  羊拐筋 is made from the tendons of lamb legs, cooked by blanching, stewing, or braising. Main ingredient is羊拐筋, with辅料 like葱,姜, and八角. It has a chewy texture and rich gelatinous feel.
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  Lamb Ribs

  Lamb chops are made from lamb rib sections, processed through cutting, marinating, and grilling. They have a golden appearance, tender and juicy meat, and are enhanced with a special seasoning that creates a unique taste.
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  Lamb Shank Bones

  Lamb knuckle bones, using lamb bones as the main ingredient, are carefully prepared to preserve the freshness and nutrition of mutton. During cooking, the marrow and meat in the bones are fully stewed, resulting in a rich flavor and tender texture.
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  Lamb Skewers

  Lamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.
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  Goat Spine Hot Pot

  羊蝎子 is a dish primarily made from lamb spine bones, named for its resemblance to a scorpion. The preparation typically involves blanching the lamb bones to remove any odor, then adding various spices and seasonings such as green onions, ginger, garlic, Sichuan peppercorns, star anise, and soy sauce, followed by slow stewing until the meat becomes tender and the marrow becomes richly fragrant.

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