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Jiayuan Farmhouse Garden

地方菜 · ⭐ 3.9

Shop D11, Wuhuan Fengshang Residential Community, at the Intersection of Guangfu Road and Kunluo Road

Dishes

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  Spicy Pig Ear Salad

  Cold-mixed pig's ears is a dish primarily made with pig ears, which are boiled, sliced into thin strips, and then mixed with seasonings such as soy sauce, vinegar, garlic, and cilantro. The finished dish has a crisp texture and is suitable as an appetizer or drink accompaniment.
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  Minced Yellow Beef Stir-fry

  Xiao Chaohuang beef is a dish featuring yellow beef as the main ingredient. The beef is sliced or shredded, marinated with soy sauce, cooking wine, and starch, then quickly stir-fried or blanched, and finally seasoned with葱姜蒜 and chili. The finished beef is tender and flavorful.
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  Stir-Fried Pork

  Stir-fried pork is a Chinese dish primarily made with pork, typically sliced thinly and quickly stir-fried with garlic, chili, and other seasonings. The dish has a bright red color, tender meat, and retains the original flavors of the ingredients during cooking.
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  Spicy Pepper Chicken

  Spicy pepper chicken is a dish made primarily with chicken and chili peppers. Chicken pieces are blanched or pan-fried, then stir-fried with sliced peppers and seasoned to perfection. The dish has a bright color and rich flavor.
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  Happy Tofu

  A comforting dish made with soft tofu stir-fried with minced meat and vegetables, seasoned to perfection.
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  Shredded Cabbage

  Shredded cabbage is a home-style dish primarily made with cabbage. The preparation involves tearing the cabbage by hand into pieces, then stir-frying it quickly with garlic, chili, and other seasonings at high heat to preserve its crisp and tender texture.
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  Coconut Juice

  Coconut juice is a refreshing drink made primarily from fresh coconuts. It is prepared by cracking open the coconut shell, removing the coconut meat, and then extracting the juice using a juicer. The coconut juice retains the natural aroma of the coconut and has a清爽 taste, making it an ideal choice for cooling off in summer.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Pickled Ginger and Pork with Fermented Black Beans

  A Sichuan-style dish made with minced pork, pickled ginger, and fermented black beans, stir-fried to a savory, slightly spicy flavor.
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  Spicy Pepper Crispy Intestine

  Spicy pickled pork intestines is a dish made primarily from pig intestines, cleaned, blanched to remove odor, then stir-fried with pickled chili peppers, garlic, and ginger. The result is crisp, flavorful, and rich in taste.
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  Fried Cashew and Peanut

  A classic Chinese cold dish made with fried cashews and peanuts, crispy and seasoned with salt and spices.
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  Tomato and Egg Soup

  Tomato egg soup is a dish made primarily with tomatoes and eggs. Cut tomatoes into pieces, beat eggs separately. First sauté tomatoes until soft, add water and boil, then pour in egg mixture to form egg flowers, finally season to taste.
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  Homestyle Preserved Pork

  Old home-style cured pork is made by marinating pork with salt, Sichuan peppercorns, star anise, and other seasonings, then air-drying or smoking it. Mainly made from pork belly, it's seasoned with spices and preserved through natural drying or smoking to create a unique flavor.
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  Stir-fried Leek Flowers with Potato Shreds

  A simple stir-fry of leek flowers and potato shreds, offering a fresh, savory taste with a crisp texture.
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  Chicken Soup with Baby Bok Choy

  Chicken and baby bok choy soup is a dish primarily made with chicken and baby bok choy. The chicken is simmered to create a clear broth, into which washed and cut baby bok choy is added and slowly cooked until the vegetables are tender and fully flavored. The finished soup has a clear color and fresh, tender vegetables.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

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