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Lao Banzhang Fish Restaurant

Sichuan cuisine · ⭐ 3.6

No. 1 Yanggongzhuang, Erqichang Road

Dishes

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  Five-Spice Pig Liver Salad

  Five-Spice Pig Liver Salad is a cold dish made with pig liver and five-spice seasoning. The pig liver is sliced and mixed with five-spice powder, soy sauce, vinegar, and other seasonings, resulting in a tender texture and rich flavor.
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  Beijing-style Braised Eggplant

  Jing-style braised eggplant is a Chinese home-cooked dish primarily made with eggplant. The eggplant is sliced into strips, then fried or pan-fried before being stir-fried with a prepared sauce (typically containing sweet bean sauce, doubanjiang, garlic, and ginger). This allows the eggplant to fully absorb the rich sauce flavor. The finished dish has a bright red color, a soft and tender texture, and a deeply savory sauce aroma.
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  Spicy Cucumber Salad

  Cucumber salad is a home-style cold dish primarily made with cucumbers. The preparation is simple: wash the cucumbers, crush them by hand, then mix with minced garlic, chopped cilantro, and seasonings.
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  Wood Ear Mushroom with Pork

  Wood Ear Pork is a traditional Chinese dish primarily made with pork, eggs, wood ear mushrooms, and yellow flower vegetables. The preparation involves marinating sliced pork, scrambling and cooking the eggs, then stir-frying them together with rehydrated wood ear mushrooms and yellow flower vegetables. Finally, seasonings are added to enhance aroma and flavor, resulting in a colorful and nutritionally balanced dish.
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  Sizzling Meatballs

  Sweet and sour meatballs is a traditional Chinese dish primarily made with minced pork. The preparation involves seasoning the pork mince, shaping it into small balls, frying them until golden and crispy, then quickly stir-frying with a rich, savory sauce.
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  Stewed Lamb Spine

  Freshly stewed lamb spine bones are primarily made from lamb vertebrae, which are blanched and then slowly simmered with various spices to make the meat tender and the broth rich. It is usually cooked together with vegetables such as potatoes and carrots, preserving the freshness of the mutton and the richness of the bone marrow.
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  Tomato Stewed Beef Brisket

  Beef brisket stewed with tomatoes is a dish primarily made with beef brisket and tomatoes. The preparation involves simmering the beef brisket until tender, then adding tomato chunks to slowly stew, allowing the sweet and sour juice of the tomatoes to fully penetrate the beef. Finally, it is seasoned and reduced to thicken the sauce.
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  Braised Pork with Dried Green Beans

  A classic Chinese home-style dish featuring braised pork belly and dried green beans simmered together until tender and flavorful.
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  Braised Eggplant

  Braised eggplant is a home-style dish primarily made with eggplant. The eggplant is first cut into pieces or segments, then deep-fried until golden brown. After that, seasonings such as soy sauce, sugar, and garlic are added to braise the eggplant until it absorbs the flavors, and finally the sauce is reduced to allow the eggplant to fully absorb the broth.
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  Old Sergeant Stir-Fried Smoked Chicken Frame

  Old Sergeant Stir-Fried Smoked Chicken Frame is a Chinese dish made by stir-frying smoked chicken frames with ingredients such as scallions, ginger, and garlic. The meat is tender and the flavor is rich, with a unique smoky and salty taste.
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  Homemade Smoked Chicken

  Homemade smoked wood chicken is made from whole chickens, marinated and slowly smoked over firewood until fully cooked, allowing the meat to absorb the wood aroma while remaining tender and juicy. The preparation typically involves marinating with salt, soy sauce, and spices, followed by traditional smoking techniques.
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  Homemade Smoked Chicken Frame

  Homemade smoked chicken frames are primarily made with chicken frames, which are marinated and then smoked using wood chips or tea leaves to impart a unique smoky aroma. During preparation, seasonings such as soy sauce, cooking wine, star anise, and cassia bark are typically added for marinating, followed by slow smoking at low temperatures to allow the meat to absorb flavor while maintaining a firm texture.
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  Crispy Chicken Frame

  Fragrant crispy chicken frames are made from chicken bones, marinated to absorb flavor, then deep-fried until golden and crunchy.
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  Spicy Sichuan Taro Noodles

  Spicy taro noodles is a dish made primarily with taro noodles (also known as konjac vermicelli), stir-fried with chili, Sichuan pepper, and doubanjiang (fermented broad bean paste). After soaking and boiling, the taro noodles are stir-fried with scallions, ginger, garlic, minced meat or vegetables, then seasoned with a special spicy and numbing sauce. The dish has a smooth, elastic texture.
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  Spicy Duck Liver

  Spicy duck liver is a dish featuring duck liver as the main ingredient, typically marinated with wine, ginger, and then stir-fried with chili and Sichuan pepper. The cooking process emphasizes precise heat control to maintain tender texture while absorbing spicy and numbing flavors.
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  Spicy Duck Intestines

  Spicy duck intestine is a dish primarily made with duck intestines. After cleaning, the duck intestines are stir-fried with chili peppers, Sichuan peppercorns, and other seasonings. Garlic, ginger, and green onions are typically added during preparation to enhance aroma while preserving the crisp and tender texture of the duck intestines.

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