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Yan Xiaoxiao Hong Kong Tea House (Jinronggang Branch)

Cantonese cuisine · ⭐ 4.5

Building 6, Block C, Dangdai International Garden Headquarters Base (near Jiajia Real Estate)

Dishes

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  Seasonal Vegetable and Mushroom Platter

  A platter featuring fresh seasonal vegetables and various mushrooms, lightly cooked to preserve natural flavors and textures.
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  Shangjiang Earth Chicken Feet Zhezhe Pot

  Shangjiang Earth Chicken Feet Zhezhe Pot is made with earth chicken feet and seasoned with shangjiang, garlic, chili, and other seasonings, cooked in a clay pot. It has a rich and fragrant flavor with the unique spiciness of shangjiang.
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  Shagiang Beef Stew Pot

  A Cantonese dish featuring beef stir-fried with sand ginger, garlic, and onions in a clay pot, delivering rich aroma and tender meat.
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  Hong Kong Tea Shrimp Dumplings

  Hong Kong Tea Shrimp Dumplings feature fresh shrimp, crab meat, and tea leaves in a delicate wrapper, steamed to perfection for a fragrant, savory bite.
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  Stir-Fried Beef Rice Noodles

  Chao Niu He is a Chinese stir-fry dish made primarily with rice noodles and beef, accompanied by辅料 such as bean sprouts and green onions. The rice noodles are cut into segments and quickly stir-fried together with marinated beef slices, then seasoned with soy sauce and oyster sauce to allow the ingredients to blend fully, resulting in a smooth, tender, and refreshing texture.
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  Pig's stomach chicken soup pot

  Pig stomach chicken soup pot features pig stomach and chicken as main ingredients, simmered slowly with water, ginger slices, and green onions for a clear, flavorful broth with tender pig stomach and delicate chicken.
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  Bird's Nest Chicken

  Abalone chicken is a stewed dish primarily made with chicken thigh meat and fish maw. The chicken thighs are cut into pieces and cooked together with rehydrated fish maw in a clay pot, along with water, ginger slices, and cooking wine. It is slowly simmered until the chicken becomes tender and the fish maw releases its gelatinous essence, resulting in a rich and thick broth.
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  Bird's Nest Chicken Soup Pot

  A flavorful chicken soup with fish maw, made by stewing chicken thighs and fish maw with ginger and goji berries. The chicken adds richness, while the fish maw provides a silky texture and thick broth.
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  Stir-fried Garlic Shrimp in Clay Pot

  Fresh shrimp stir-fried with garlic, ginger, and scallions in a clay pot over high heat to lock in flavor. The dish features tender shrimp and rich garlic aroma, a classic Cantonese-style delicacy.
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  Steamed Black Pepper Ribeye

  A dish of beef ribeye marinated in black pepper, garlic, and soy sauce, then steamed to tender perfection with a rich, aromatic flavor.
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  Steamed Chicken Feet with Fermented Black Bean Sauce

  Steamed chicken feet with fermented black bean sauce is a dish made primarily from chicken feet, seasoned with fermented black bean sauce and other seasonings, then steamed. The chicken feet are carefully prepared and paired with a specially crafted bean sauce, resulting in a soft, tender texture and rich aroma after steaming.
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  Sizzling Roast Meat Rice

  A fragrant Cantonese dish featuring roasted meats like char siu or roast goose served over rice, cooked in a hot wok to infuse flavors and create a savory, smoky aroma.

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