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Spring to Bistro

特色菜 · ⭐ 4.2

No. 14A, Building 14, Hongmiao Beili

Dishes

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  Crispy Tofu with Sauce

  Baojiang Xiaodoufu is a dish made with soft tofu. The tofu is cut into cubes, coated with starch, and deep-fried until crispy outside and tender inside. It's then stir-fried with seasonings like soy sauce, garlic, and green onions to create a fragrant 'baojiang' crust.
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  Dry Mushroom and Wrinkled Pepper Rice

  Dry Mushroom and Wrinkled Pepper Rice is a specialty dish made with dried mushrooms, wrinkled peppers, and rice. The dried mushrooms and wrinkled peppers are stir-fried and then cooked with rice, resulting in a fragrant and slightly spicy flavor.
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  Lover's Plum

  Love plum is a cold dish made primarily from green plums, which are deseeded and marinated with sugar, salt, and a little vinegar. It offers a refreshing sweet-sour crunch, often served as an appetizer or side dish.
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  Slow-Cooked Oca Beef Tail

  Main ingredients are ox tail and tree tomatoes. After blanching, ox tail and diced tree tomatoes are simmered together with water and seasonings until the ox tail is tender and the tree tomatoes melt into the dish.
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  Rich Red Sour Soup Braised Beef

  Rich red sour soup braised beef is a dish made with braised beef and ingredients such as tomatoes, chili, and sour soup. The broth is rich and the taste is sour and spicy, with tender meat.
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  Yunnan Sweet Sausage

  Yunnan-style sweet sausage is a specialty made from pork, glutinous rice, spices, and seasonings stuffed into casings. The seasoned meat mixture is filled into pig or sheep intestines and steamed or boiled, resulting in a soft, chewy texture with rich aroma.
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  Perilla Peach Radish

  Perilla Peach Radish is a cold dish made with perilla, peach, and radish. Radish slices are mixed with peach slices and perilla leaves for seasoning, offering a fresh taste with a subtle fruit and herbal aroma.
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  Marinated Bone-In Meat

  Zhan Shui Tie Gu Rou is a dish featuring pork ribs as the main ingredient. After blanching, the ribs are stewed until tender and then dipped in a special sauce made from chili, garlic, green onions, cilantro, soy sauce, vinegar, and Sichuan pepper powder for a rich flavor.
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  Blue-staining Mushroom

  Xian Shou Qing is a wild mushroom, primarily using fresh Xian Shou Qing mushrooms. Cleaned and sliced or used whole, it can be stir-fried, boiled, stewed, or used in hot pot. Commonly sautéed with garlic and chili to preserve its fresh aroma.
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  Spicy Stir-Fried Beef Rib Fat

  Spicy stir-fried pork belly is a dish made primarily from pork belly, sliced and stir-fried with chili, garlic, ginger, and seasonings like soy sauce and cooking wine for rich flavor.
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  Wild Mushroom Dumplings

  Wild mushroom dumplings feature fresh wild mushrooms like boletus and chicken fungus, mixed with pork or beef, seasoned with scallions and ginger, wrapped in flour dough and boiled. Delicate and flavorful.
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  Tangerine Honey Spicy Chicken

  Chicken pieces stir-fried with tangerine peel and chili, seasoned with honey for a crispy exterior and tender interior, enhanced by the citrus aroma of tangerine peel and honey's sweetness, with a mild spicy kick from the chili.
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  Snowflake Beef Dry Jerky with Chanterelle Rice Bowl

  This dish features snowflake beef jerky and wild mushrooms cooked with rice. The jerky, marinated and air-dried, offers a firm texture, while the mushrooms add a unique mountain aroma. Cooking them together infuses the rice with rich flavors.
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  Sesame Oil Peanut Sprouts

  Sesame oil peanut sprouts is a cold dish featuring fresh peanut sprouts. After washing and blanching, they are mixed with sesame oil, salt, a touch of sugar, and minced garlic. The sprouts are crisp, with rich sesame aroma, and easy to prepare.

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