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Chu Ming Xuan · Family Banquet

特色菜 · ⭐ 4.7

No. 181 Jianshe Avenue

Dishes

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  Dongpo Pork

  Dongpo pork is a classic Chinese dish made by slow-cooking pork ribs in soy sauce, sugar, and rice wine until tender and flavorful.
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  Nine-Flavor Dry-Braised Lobster

  Nine-Flavor Dry-Braised Lobster is a Chinese dish made with lobster as the main ingredient and various seasonings and spices. The main ingredients include lobster, scallions, ginger, garlic, and chili peppers, cooked by dry-braising to highlight its freshness and layered flavors.
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  Beijing-style New-Style Crispy Duck

  A modern take on Peking duck, featuring crispy skin and tender meat, served with pancakes, hoisin sauce, scallions, and cucumber strips.
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  Signature Wagyu Fried Rice

  Signature Wagyu fried rice features premium Wagyu beef, rice, egg, green onions, and a touch of vegetables, stir-fried quickly at high heat. The tender Wagyu pieces blend perfectly with the rice for a rich, satisfying taste.
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  Marinated Sea Snail with Noodles

  Lǎo Zhī Xiǎo Hǎi Luó is a cold dish featuring fresh small sea snails. After blanching, the meat is removed and mixed with a seasoned sauce typically containing soy sauce, vinegar, sugar, garlic, and chili. Simple to prepare, it highlights the natural flavor of the ingredients.
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  Oil-Braised Frog

  Oil-braised frog is a Sichuan dish made with frog meat and seasonings such as scallions, garlic, ginger, and chili. It has a tender texture and a spicy flavor.
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  Hunan Rice Noodles

  Hunan rice noodles are a specialty snack made with rice noodles, served in a broth of pork bones or chicken, and topped with pickled mustard greens, dried radish, chili oil, scallions, and cilantro. Cooked noodles are added to hot broth with various toppings and seasonings for a unique flavor.
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  Fo Lù Goose Liver

  Fo Lù Goose Liver is an exquisite dish made from fresh goose liver, carefully prepared to perfection. The liver has a delicate texture and rich flavor, enhanced by a specially crafted sauce that delivers a unique taste. During preparation, precise control of heat and seasoning is essential to preserve the liver's natural essence.
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  Sautéed Beef Steak with Red Onion

  Sautéed beef steak with red onion is a dish made with beef steak and red onion. The main ingredients are beef and red onion, which are stir-fried or pan-fried. It has a tender texture and the sweet flavor of red onion.
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  Jingsha Year-Old Softshell Turtle

  A premium softshell turtle dish slow-cooked with aged yellow wine and spices, resulting in tender meat and rich broth.
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  Lotus Root and Pork Rib Soup

  Lotus root and spare rib soup is a nutritious dish, primarily made with lotus root and pork ribs. The preparation is simple: first, simmer the ribs until they are about 70-80% cooked, then add diced lotus root and slowly stew until both ingredients are tender and the broth is rich and flavorful.
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  Crispy Beef Pie

  The香酥牛肉饼 is made with beef as the main ingredient, combined with flour to create a dough. After seasoning, the beef is mixed with vegetables and other ingredients, then wrapped in the dough and pan-fried until golden and crispy. The outer layer of the pastry is crunchy while the inside remains tender, with the beef filling being flavorful and juicy.
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  Fresh Abalone Braised Chicken with Tea Oil

  Fresh abalone and chicken slowly braised in tea oil, resulting in tender meat and succulent abalone with a rich, aromatic flavor.

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