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Agan Cantonese Restaurant (Wudaodao Branch)

Cantonese cuisine · ⭐ 4.2

No. 59 Yueyang Road

Dishes

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  Buddha Jumps Over the Wall

  Buddha Jumps Over the Wall is a famous traditional Fujian dish, primarily made with珍贵 ingredients such as shark fin, abalone, sea cucumber, fish maw, and pigeon eggs, enhanced with aromatics like dried scallops, chicken, and ham. Each ingredient is separately stewed before being combined into one pot and slowly simmered over low heat to create a rich, flavorful broth where all ingredients blend harmoniously. The finished dish has a golden color and a thick, delicious soup.
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  Chaozhou Braised Assortment

  Chaozhou braised dish platter is a dish made from various ingredients that are slowly simmered in a specially prepared braising sauce. Main ingredients include pig trotters, duck gizzards, eggs, fried tofu pockets, and bean curd slices. The ingredients are placed into the seasoned braising liquid and gently stewed to fully absorb the rich flavors of the sauce.
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  Stir-fried Bullfrog with Raw Flavor

  Stir-fried live frog is a dish featuring frog as the main ingredient, quickly stir-fried with garlic, ginger, and scallions in a hot pan to retain its tender texture. Seasonings like soy sauce and cooking wine are added for flavor penetration.
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  Steamed Seasonal Vegetables

  Steamed fresh seasonal vegetables is a dish made primarily from fresh, seasonal vegetables that are quickly blanched in high heat and then drained. It is served with simple seasonings. This method preserves the vegetables' natural flavors, maintains bright colors, and results in a crisp texture.
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  Cured Meat Clay Pot Rice

  Laba rice is a traditional dish made primarily with腊肠 and腊肉, combined with fragrant rice and water, carefully stewed to perfection. During cooking, the fats from the腊肠 and腊肉 blend perfectly with the rice, creating a unique flavor.
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  Cured Sausage Baozi Rice

  Lap cheung bao zai fan is based on rice, combined with lap cheung slices and greens, and slowly cooked in a clay pot. The rice forms a crispy layer of rice crust at the bottom of the pot, while the fat from the lap cheung渗透 into the rice grains, making the entire dish richly fragrant.
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  Peanut Pork Trotter Stew

  Peanut pig trotter stew is a slow-cooked dish featuring pig trotters and peanuts. After blanching, the trotters are simmered with peanuts in a clay pot with water, ginger, and cooking wine until tender and flavorful. The broth is rich, the trotters gelatinous, and the peanuts aromatic and soft.
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  Shrimp Dumplings

  Shrimp dumplings are dim sum made by wrapping fresh shrimp meat in a transparent skin made from wheat starch and cornstarch, then steamed. The main ingredients include shrimp, wheat starch, cornstarch, and a small amount of seasonings. To prepare, the shrimp is minced and mixed with seasonings until it becomes sticky, then wrapped in the dough and shaped into a half-moon or ingot form before steaming in a bamboo steamer.
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  阿甘特式葱油鸡

  阿甘特式葱油鸡以鸡肉为主料，配以葱段、姜片等辅料，通过煮熟后浸入葱油中冷却的方式制作而成。鸡肉切块或整鸡煮熟后沥干，再与热葱油混合，使葱香渗透至鸡肉内部。
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  阿甘生啫鸡

  阿甘生啫鸡是一道以鸡肉为主料，搭配姜、蒜、葱等调料，通过高温快火烹制而成的菜肴。鸡肉切块后与调味料混合腌制，再放入热锅中快速翻炒，使鸡肉表面焦香、内部嫩滑。

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