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Yu San Yang Yang Tang Hui Mian Guan

其他美食 · ⭐ 4.0

Room 107, 1st Floor, Building 6, Wujiacun Road

Dishes

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  Cold Dish Assortment

  A cold appetizer platter made of various chilled ingredients like cucumber, carrot, tofu skin, seaweed, chicken breast, and boiled egg, sliced and mixed with seasonings such as soy sauce, vinegar, sesame oil, garlic, and chili oil, then refrigerated before serving.
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  Cold Dish Platter

  A cold dish platter composed of various fresh vegetables, fruits, and cooked foods, including cucumber, carrot, tomato, purple cabbage, and seaweed, paired with a specially prepared seasoning. Each ingredient is carefully selected and cut to preserve its natural flavor, offering a colorful presentation and rich, layered textures.
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  Braised Pork Belly in Flatbread

  Burnt pie with pork knuckle is a Chinese snack made by placing cooked pork knuckle meat into a baked flatbread. The pork knuckle is usually stewed or braised until tender and flavorful, while the flatbread is handmade with a crispy outer layer and soft interior. To prepare, slice or shred the pork knuckle and place it inside the flatbread, optionally adding scallion strips and sauce as accompaniments.
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  Mutton Bone Hot Pot

  Mutton bone hot pot features mutton bones as the main ingredient, paired with lamb leg meat and offal, simmered with ginger slices, green onions, star anise, and other spices to create a rich broth, served as a hot pot with vegetables, tofu, and mushrooms.
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  Offal Soup

  Offal soup is a dish made primarily from sheep offal such as sheep stomach, liver, lungs, and intestines, carefully simmered to create a rich broth. The preparation involves placing the offal together with appropriate seasonings and water into a pot, then slowly stewing over low heat until the broth turns milky white and the offal is tender and flavorful.
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  Lamb Shank Bones

  Lamb knuckle bones, using lamb bones as the main ingredient, are carefully prepared to preserve the freshness and nutrition of mutton. During cooking, the marrow and meat in the bones are fully stewed, resulting in a rich flavor and tender texture.
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  Mutton Soup (Small)

  Small portion mutton soup made by simmering mutton, ginger slices, and green onions in water until the broth is clear or slightly milky, with tender meat and rich flavor.
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  Lamb Noodle Stew

  Lamb stewed noodles is a noodle dish primarily made with lamb and noodles. The noodles are carefully handcrafted and paired with tender, slow-cooked lamb, along with various spices and vegetables. After slow simmering, the noodles fully absorb the essence of the meat broth, resulting in a rich and flavorful dish.
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  Goat Spine Hot Pot

  Mutton spine hot pot features mutton spines as the main ingredient, combined with various spices and vegetables. The mutton spines are first stewed, then additional ingredients such as tofu and vegetables are added for hot pot cooking. The broth is rich and flavorful, with tender, succulent meat.
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  Bamboo Shoot and Cucumber Salad

  A cold dish made with fresh cucumber and schizonepeta leaves. Cucumber is sliced or mashed, salted, and drained; mixed with chopped schizonepeta, garlic, vinegar, sesame oil, a touch of sugar and salt.
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  Sauce-Braised Flatbread

  A sauce-braised pancake made from flour, rolled and folded before pan-frying. Crispy outside, soft inside, filled with minced meat or red bean paste, brushed with sauce like sweet bean sauce or yellow soybean sauce for rich flavor.

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