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Flower Skewers (Huaxun Time Park Branch)

Hot pot · ⭐ 3.5

No. 666 Guandong 1st Street, Chengdu High-Tech Industrial Development Zone, China (Sichuan) Pilot Free Trade Zone

Dishes

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  Tear-Split Kimchi

  A Korean fermented vegetable dish made by tearing napa cabbage and mixing it with chili, garlic, ginger, and fish sauce for a tangy, spicy flavor.
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  Wakame Sprouts

  Sea lettuce sprouts are a dish made primarily from fresh sea lettuce buds, typically blanched or mixed cold after washing, and seasoned with garlic, vinegar, soy sauce, chili oil, or other vegetables and meats.
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  Sea lettuce

  Sea lettuce is a dish primarily made with sea lettuce. After washing, it is blanched or served cold with garlic, soy sauce, vinegar, and sesame oil. It can also be combined with other seafood or vegetables.
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  Hot Pot Noodles

  Hot pot rice noodles are made primarily from rice noodles, softened with hot water and cooked in a hot pot. Common ingredients include beef, pork, vegetables, bean sprouts, and tofu, simmered in a special hot pot base or clear broth.
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  Bamboo Shoot Slices

  Bamboo shoot slices is a dish made primarily from fresh bamboo shoots. To prepare it, the bamboo shoots are peeled, washed, and sliced thinly, then cooked by stir-frying, boiling, or cold mixing. The dish has a crisp texture and bright color, making it a refreshing delicacy commonly enjoyed in summer.
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  Fried Rice with Eggs

  Fried rice with eggs is a home-style dish primarily made from rice, eggs, and green onions. The method involves breaking up leftover rice, mixing eggs with a pinch of salt, heating a wok with oil, pouring in the egg mixture to cook until set, then adding the rice and stir-frying. Finally, sprinkle with chopped green onions and适量 salt, and stir-fry evenly.
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  Tofu Knots

  Tofu skin is folded and tied into a knot, resembling a bow. Typically, the tofu skin is folded and secured with a toothpick to maintain its shape, then cooked to absorb the sauce, resulting in a rich and flavorful texture.
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  Leek

  Leek, also known as 'Yang-promoting grass,' is a common vegetable. Its narrow, long leaves are vividly green and emit a unique aroma. When cooking, it can be stir-fried, made into a cold dish, or used as a filling, preserving its natural flavor and nutritional value.
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  Fresh Duck Intestines

  Fresh duck intestine is a dish primarily made with fresh duck intestines, typically cleaned and quickly blanched or stir-fried in boiling water to maintain its crisp and tender texture. It can be seasoned with garlic, chili, scallions, and ginger, or combined with other ingredients such as bean sprouts and green peppers during cooking.
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  Duck Blood

  Duck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.

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