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Qiu Po Stir-Fried Dumplings (Yunyang碧桂园 Branch)

小吃快餐 · ⭐ 3.4

No. 588, Yingbin Avenue, Building D3, Yunyang Tiandi, Country Garden

Dishes

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  Original Soup Beef Dumplings

  Fresh beef dumplings served in a clear, rich beef broth, featuring tender wrappers and savory filling.
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  Small Fragrant Tropical Fruit Soda

  A refreshing carbonated drink made with tropical fruit concentrates like pineapple, mango, and strawberry, offering a sweet and tangy flavor perfect for any occasion.
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  Spicy Dried Chili Stir-Fried Dumplings

  A spicy Sichuan-style dish featuring hand-made dumplings tossed in a savory blend of dried chili, garlic, and sesame oil.
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  Clear Soup Rice Noodles

  Clear soup rice noodles made from fine rice threads, served in a broth boiled from pork or chicken bones, with lean meat, ham, and bean sprouts. The soup is clear, the noodles are tender, and the taste is refreshing.
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  Fried Egg

  Fried eggs are a simple and delicious home-style dish, primarily made with fresh eggs. The preparation involves beating the eggs and pouring them into a preheated frying pan, then cooking over medium-low heat until both sides turn golden brown and the aroma of eggs fills the air—ready to be served.
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  White Skin Plain Dumplings

  White skin plain dumplings are made with thin dough wrappers filled with pork, boiled until tender and served in clear broth to highlight the natural flavor.
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  Rice Porridge

  A simple and comforting dish made by boiling rice in water until it becomes a soft, thick porridge.
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  Minced Meat Sauce Rice Noodles

  A savory rice noodle dish featuring minced meat sauce made from pork, fermented black beans, and chili paste, served with a spicy and aromatic flavor.
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  Braised Beef

  Braised beef is a dish made primarily with beef, blanched and then simmered with aromatics like scallions, ginger, garlic, and star anise. Seasoned with soy sauce, sugar, and cooking wine, it's slowly cooked until the beef is tender and flavorful.
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  Braised Beef Noodles

  Beef noodle soup is a dish primarily made with beef and noodles. The preparation involves braising beef chunks to create a rich broth, then boiling the noodles and adding them to the soup, garnished with scallions, cilantro, and other seasonings to produce a flavorful and aromatic beef noodle soup.
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  Braised Intestine Rice Noodles

  A savory dish featuring braised pork intestines and rice noodles in a rich, spicy sauce.
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  Red Sugar Fermented Rice Balls

  A traditional Chinese dessert made with glutinous rice balls cooked in red sugar and fermented rice wine, offering a soft, sweet, and subtly alcoholic flavor.
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  Old Jar Sichuan Pickled Vegetable Noodles

  Old jar sour cabbage rice noodles feature fresh rice noodles with fermented sour cabbage, pork or beef slices, and garnished with green onions and coriander. Cook noodles first, then add sour cabbage and meat to simmer, finishing with broth or water to taste.
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  Sichuan Pepper Dry Noodles with Black Skin Dumplings

  Sichuan Pepper Dry Noodles with Black Skin Dumplings is a Sichuan dish made with black skin dumplings and seasoned with Sichuan pepper and chili.
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  Sour Cabbage and Pork Noodles

  Suancai Rou Si Mian is a noodle dish primarily made with pickled mustard greens and shredded pork. After the noodles are cooked, they are served with stir-fried pickled mustard greens and pork shreds. The tangy aroma of the pickled greens blends harmoniously with the savory flavor of the pork, adding rich texture to the noodles.
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  Chongqing Noodles in Clear Broth

  Chongqing Noodles in Clear Broth is a Sichuan dish made with noodles, vegetables, minced meat, and seasonings. It uses a clear broth made from water and seasoned with soy sauce, vinegar, and chili oil, offering a fresh and savory flavor.
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  Leek Dumplings

  A traditional Chinese dumpling filled with pork and fresh leeks, steamed or boiled until tender, known for its savory and aromatic flavor.
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  Spicy Rice Noodles

  Spicy rice noodles are made with rice noodles as the main ingredient, combined with辅料 such as bean sprouts, tofu skin, and cilantro, then cooked in a special spicy chili sauce and broth. First, the rice noodles are blanched, then mixed with stir-fried chili peppers, Sichuan peppercorns, doubanjiang (fermented broad bean paste), and other seasonings, finally served with hot soup or tossed directly for consumption.

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