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Nanhu Small Tavern

Home-style Chinese cuisine · ⭐ 3.7

100 meters northeast of the intersection of Yutang East Street and Yanhe Street

Dishes

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  Spicy Wild Mushroom Hot Pot

  Dry-braised wild mushrooms is a dish featuring various wild fungi like chanterelles, oyster mushrooms, and shiitake, stir-fried with cured pork or fatty pork. After cleaning, the mushrooms are sautéed with seasonings, chili, garlic, and ginger, then slowly stewed over low heat to retain their fresh aroma and crisp texture.
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  Crispy Pork with Salt and Pepper

  Sichuan pepper salt crispy pork is a traditional snack made primarily from pork. The pork is marinated and then deep-fried until golden and crispy. To prepare it, the pork is cut into bite-sized pieces, marinated with Sichuan pepper salt and other seasonings, then fried in hot oil until crispy on the outside and tender on the inside, and finally sprinkled with additional Sichuan pepper salt.
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  Pickled Fish Slices

  A dish made with tender black fish slices stir-fried with pickled vegetables, offering a tangy and spicy flavor profile.
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  Clear Soup Lamb Rack Pot

  A pot of lamb ribs simmered in clear broth with vegetables, offering a light and savory flavor.
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  Qingyuan White-Cut Chicken

  Qingyuan white-cut chicken uses fresh whole Qingyuan chickens, blanched and quickly cooled to maintain tender texture. Sliced and served with ginger-scallion sauce.
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  Steamed Fresh Broad Beans

  A dish made with fresh broad beans steamed with garlic and ginger, resulting in a tender and fragrant flavor.
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  Spicy Red Soup Lamb Shank Pot

  A spicy lamb shank stew cooked in a clay pot with red chili and Sichuan peppercorns, delivering rich flavor and tender meat.
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  Lipu Clay Pot Fish Head

  Lipu clay pot fish head features fresh fish head stewed with tofu, mushrooms, and ham in a clay pot, resulting in a rich, creamy broth and delicate flavors.
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  Money Mushroom Braised Pork

  A classic Chinese home-style dish featuring pork belly and money mushrooms, slow-cooked until tender and flavorful.
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  Nanjing First Course

  Jinling's first dish is made with pig stomach, chicken gizzard, duck gizzard, and seasoned with green pepper, red pepper, and onion. It's blanched and stir-fried for a crisp, tender texture and vibrant color.
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  Sausage Steamed with Tofu Skin

  A Chinese dish made by steaming sausages and tofu skin together, resulting in a savory and tender flavor.
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  Black Pork Steamed Sausage

  A savory dish made from premium black pork, seasoned and steamed in sausage casings for a rich, tender flavor.

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