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Ziyan Baiwei Chicken (Haichuan Legend Branch)

小吃快餐 · ⭐ 3.7

Room 127, Building 30, Plot C01, Vanke Haishang Chuanqi Residential Community, Aixi North Road

Dishes

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  双椒猪脚

  双椒猪脚是一道以猪脚为主料，搭配青椒和红椒烹饪而成的菜肴。猪脚经过焯水处理后与切好的双椒一同翻炒，加入适量调料炖煮至软烂入味。
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  Spicy Beef and Ox Tripe Slices

  夫妻肺片 is a traditional Sichuan dish made primarily from beef lungs and beef tongue, seasoned with chili oil, Sichuan pepper powder, and other spices. The ingredients are first braised, then sliced and mixed with the seasonings, finally garnished with chopped green onions and sesame seeds.
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  Pickled Pepper Pigskin

  A cold dish made from boiled and sliced pigskin marinated in pickled chili peppers, garlic, and ginger. It offers a crisp texture and tangy-spicy flavor.
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  Thin seaweed strips

  Seaweed threads are a refreshing seaweed dish made primarily from kelp. To prepare, kelp is sliced into fine strands and can be mixed with seasonings such as garlic, vinegar, and soy sauce for a cold dish, or stir-fried with a touch of chili and ginger for added flavor. The texture of seaweed threads is smooth and slippery, making it one of the common cold dishes in summer.
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  Hundred-Flavor Chicken

  Baiwei Chicken is a dish primarily made with chicken, marinated and then roasted with special spices and seasonings. It features a golden, crispy skin and tender, juicy meat.
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  Assorted Chicken Bowl

  Chicken rice with a blend of seasonings, marinated and steamed or boiled, sliced and served over rice. Tender and flavorful, with soy sauce, wine, sugar, and spices. Served with vegetables or sauces depending on the version.
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  Crispy Lotus Root

  Crispy lotus root is a dish primarily made with fresh lotus root. After peeling and slicing the lotus root, it is blanched and then stir-fried with配菜 such as green peppers and carrots, along with appropriate seasonings. The finished dish has a clear color and a crisp, refreshing texture.
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  藤椒锁骨

  藤椒锁骨是一道以猪锁骨为主要食材的菜肴，经过腌制后油炸或煎制，再与藤椒、姜蒜等调料一同翻炒而成。藤椒赋予菜品独特的麻香风味，锁骨肉质软嫩，口感丰富。
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  Sichuan Pepper Chicken

  Teng椒 Chicken is a dish primarily made with chicken and Sichuan pepper. The preparation involves boiling the chicken until cooked, shredding it into strips, then mixing it with Sichuan pepper and seasonings, and finally marinating it to absorb the flavors.
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  Braised Chicken Feet with Tiger Skin

  Hǔpí Fèngzhǎo (Tiger Skin Chicken Feet) is renowned for its unique preparation method and delicious flavor. The chicken feet are first deep-fried until the skin becomes crispy and bubbled, forming a 'tiger skin' texture. They are then marinated with spices and seasonings to absorb rich flavors. During cooking, the chicken feet fully absorb the sauce, becoming tender and succulent, with skin and bones easily separating and the meat remaining juicy and delicate. This dish is not only tasty but also rich in collagen, which nourishes the skin.
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  Spicy Sauce Duck

  Chuanzui Jiangban Ya is a dish made primarily from duck meat, which is marinated, roasted, and then cooked with a special sauce. The duck meat is crispy on the outside and tender on the inside, with rich sauce flavor and an appealing color.
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  Spicy Duck Heads

  Spicy duck heads are a popular Sichuan-style snack made by stewing duck heads with chili, Sichuan pepper, and other spices for a rich, numbingly spicy flavor.
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  Crispy Duck Leg

  Crispy duck legs are made by marinating duck legs, coating them in starch or batter, then deep-frying until golden and crispy. Ginger and scallions are typically added to remove fishy odor and enhance aroma.

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