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An Nan Taizhou Seafood Noodle House

小吃面食 · ⭐ 3.7

No. 92 South, Bada Shoe City

Dishes

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  Three Delicacies Pork Tripe Soup Cake

  Three Delicacies Pork Tripe Soup Cake is a creative dish that combines soup and cake. Main ingredients include pork tripe, shrimp, shiitake mushrooms, and bamboo shoots, supplemented with broth and rice flour. During preparation, the pork tripe is cleaned, boiled, and shredded; shrimp, mushrooms, and bamboo shoots are stir-fried until fragrant. Rice flour is mixed with broth to form a paste, combined with all ingredients, poured into a mold, and steamed until set. The final product offers both the savory taste of soup and the soft, glutinous texture of cake, with the tripe providing chewiness and the three delicacies adding layers of flavor.
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  Pork Chop

  Pork cutlet is a dish made primarily from pork tenderloin or shoulder meat. The meat is pounded, marinated, and then cooked by pan-frying, deep-frying, or braising to achieve a tender texture. Common preparations include sweet and sour pork, braised pork, and pan-seared pork.
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  Braised Pork Chop Noodles

  Pork cutlet noodles is a dish featuring marinated pork chops fried or pan-fried and served with cooked noodles, seasoned with broth or soy sauce, often accompanied by greens and scallions.
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  Large Intestine Rice Cake Soup

  Large Intestine Rice Cake Soup is a soup dish primarily made with pork large intestine and rice cakes. The main preparation involves thoroughly cleaning the pork intestine, blanching it, then stewing it with ginger, scallions, and cooking wine until tender. Sliced rice cakes are then added and cooked until soft and the broth becomes rich. The finished soup has a milky white or slightly yellow color, with tender and chewy intestine and soft, flavorful rice cakes.
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  Small Net Seafood Cake

  Small Net Seafood Cake is a traditional dim sum dish primarily made with seafood. Key ingredients include fresh shrimp, crab meat, fish paste, and dried scallops, mixed with a small amount of minced pork for texture. The seafood is finely chopped or pureed, then combined with starch, egg white, and seasonings (such as salt, pepper, and ginger juice). The mixture is pressed into square or round molds and steamed until firm. The finished cake is white or light yellow, with a smooth, tender texture and rich seafood flavor. It is typically cut into small pieces and served with a special sauce.
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  Small Net Seafood Noodles

  Fresh small-net shrimp, squid, and shellfish are simmered in a rich broth with handmade noodles for a savory, satisfying dish.
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  Signature Three-Flavor Noodles

  Signature Three-Flavor Noodles feature hand-pulled noodles with shrimp, pork, and egg, served in rich broth or clear soup, garnished with green onions and cilantro. The noodles are chewy and the broth is flavorful.
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  Pork Liver Soup Rice Cake

  Pork Liver Soup Rice Cake is a traditional Chinese soup dish. Main ingredients include fresh pork liver, rice cake slices made from glutinous rice, shredded ginger, and leafy greens. The pork liver is sliced and marinated, while rice cake slices are boiled until soft. In a separate pot, water is boiled with ginger, then pork liver slices are quickly blanched. Rice cakes and greens are added and briefly cooked before seasoning. The soup is clear, with tender liver and soft, smooth rice cakes in a light, savory broth.
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  Tomato and Egg Noodle Soup

  Tomato egg soup noodles feature tomato and egg as main ingredients. Tomato chunks are boiled to make the broth, then beaten eggs are stirred in to form egg flowers. Cooked noodles are added and mixed well. Simple to prepare, with a delicious, nutritious soup.
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  Crab Fried Rice Cake

  Crab Fried Rice Cake is a dish primarily made with fresh crab and rice cakes. The main method involves cleaning and cutting the crab into pieces, and slicing the rice cakes. Heat oil in a wok, sauté ginger and garlic until fragrant, then add the crab pieces and stir-fry until they change color. Add the rice cakes, followed by cooking wine, soy sauce, salt, and other seasonings. Stir-fry quickly to allow the rice cakes to absorb the crab's umami and sauce. Finally, add a small amount of green onions or chives for aroma, and cook until the rice cakes are soft and the crab is fully cooked. The dish features sweet crab meat and soft, flavorful rice cakes.

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