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Four Seasons Private Kitchen

特色菜 · ⭐ 4.2

No. 1, Yixin 2nd Street, Mai Village

Dishes

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  Five-Willow Fried Egg

  Five Willow Fried Egg is a Chinese dish featuring eggs as the main ingredient. Eggs are beaten and seasoned, then deep-fried until golden and crispy, forming a crunchy outer layer resembling willow branches. It's typically served with scallion strips, ginger threads, garlic, and carrot shavings for a colorful 'Five Willow' effect.
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  Farmhouse Tofu

  Farmhouse tofu is a home-style dish made with soft tofu, pork belly, green pepper, and red pepper. Tofu is cubed, pan-fried until golden, then stir-fried with seasoned meat and vegetables, and simmered with soy sauce, salt, and a little water.
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  Large Family-style菜

  A large pot dish made by layering various ingredients such as pork, chicken, fish balls, radish, vermicelli, fried tofu skin, mushrooms, and oysters in a big pot and slow-cooked with broth until flavorful.
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  Hakka Cuisine

  Hakka cuisine is a traditional Chinese culinary style from the Hakka people, featuring dishes like braised pork, stuffed tofu, and preserved vegetables, known for its rich flavors and rustic preparation methods.
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  Steamed Lean Carp with Oil and Salt

  Lean carp steamed with oil and salt, a healthy dish that preserves the fish's natural flavor and texture.
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  White-Cut Chicken

  White-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
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  Clay Pot Free-Range Chicken

  Clay pot free-range chicken is a dish made with fresh free-range chicken, ginger slices, scallions, and other ingredients, slowly stewed in a clay pot. The chicken becomes tender and the broth rich as it cooks together with the seasonings.
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  Bamboo Shoots Stir-Fried with Pork

  A classic Chinese home-style dish featuring tender pork and rehydrated bamboo shoots, stir-fried together with savory seasonings for a rich, satisfying flavor.
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  Lotus Root and Pork Bone Soup

  A savory soup made with pork bones and lotus root, slowly simmered to extract rich flavor and tender texture.
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  Braised Chicken with Red Onion

  A Chinese dish featuring chicken and red onion, steamed to perfection for a savory and aromatic flavor.
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  Lamb Stew

  A Chinese dish made by slow-cooking lamb with vegetables like radish and potato, resulting in tender meat and rich broth.
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  Homemade Abalone Sauce Tofu

  A Chinese dish made with soft tofu simmered in a rich abalone sauce, offering a delicate and savory flavor.
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  Chrysanthemum Heart Stir-Fried Beef

  A dish made by stir-frying beef slices with chrysanthemum hearts, offering a fresh and tender taste.
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  葱油腐竹

  葱油腐竹是一道以腐竹为主料，配以葱段、姜片等辅料制作的菜肴。腐竹经泡发后焯水，与葱段、姜片一同炒制，加入适量调味料，最后淋入热油激发香气。
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  Stir-fried Garlic Choy Sum

  A classic Cantonese dish featuring tender choy sum stir-fried with garlic, offering a fresh and savory taste.
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  Stewed Intestines with Fermented Black Beans

  A savory dish made by stewing pork intestines with fermented black beans, garlic, and ginger for a rich, aromatic flavor.
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  Fresh Bamboo Shoots Stir-Fried with Pork Belly

  Fresh bamboo shoots stir-fried with pork belly, a savory and satisfying dish combining tender meat and crisp vegetables.

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