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Nan Nan Ye · Zhaopu Cui Coconut Chicken Hot Pot (Linping Yintai Store)

Hot pot · ⭐ 4.2

Fourth Floor, Linping Intime City, Nanyuan Subdistrict (opposite Salaria Restaurant)

Dishes

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  Original Coconut Chicken

  Original coconut chicken is a dish primarily made with fresh coconut and chicken. The preparation involves cutting the chicken into pieces, opening the coconut to extract coconut juice and flesh, then stewing the chicken together with the coconut flesh and juice until the chicken is fully cooked, preserving the coconut's refreshing sweetness and the chicken's natural flavor.
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  Nan Nan's Secret Coconut Chicken Dipping Sauce

  A coconut-based dipping sauce made with fresh coconut juice, garlic, scallions, chili, and secret seasoning—perfect for enhancing the flavor of coconut chicken.
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  Crispy Pork Strips

  Succulent pork slices, made from fatty pork belly, are marinated and then deep-fried until golden and crispy. To prepare, the pork belly is sliced thinly, seasoned with salt, cooking wine, and five-spice powder, then fried in hot oil until perfectly crisp.
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  Cantonese腊味 Baozi Rice in Clay Pot

  Cantonese腊味煲仔饭 features rice cooked with cured sausages and pork, plus vegetables, in a clay pot over low heat. The rice absorbs the rich flavors and oils, forming a crispy crust at the bottom.
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  Mini Cantonese Sausage

  Mini Cantonese sausage made from seasoned pork, air-dried or smoked, with a savory-sweet flavor and firm texture.
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  Thai Fragrant Coconut Water

  Thai fragrant young coconut is a drink made primarily from fresh young coconuts. Open the coconut to extract the juice and flesh—drink the juice chilled or with ice, and use the flesh in small pieces as a garnish. No additional seasonings are typically added to preserve its natural sweetness and aroma.
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  Fresh Peppercorn Coconut Chicken

  Fresh Peppercorn Coconut Chicken is a dish made with chicken, coconut, and peppercorns. The chicken is stewed with coconut water and flavored with peppercorns, offering a fresh taste with a subtle numbing flavor.
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  Special Coconut Jelly

  A refreshing dessert made from fresh coconut juice and flesh, set with agar or gelatin for a smooth, sweet taste with rich coconut aroma.
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  Premium Angus Imported Beef

  Premium Angus imported beef, tender and juicy, slow-cooked to retain freshness, served with a secret sauce for rich flavor.
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  Selected Hainan Wenchang Chicken

  Selected Hainan Wenchang Chicken uses premium Wenchang chicken, steamed or poached to retain tenderness and natural flavor, served with a special sauce for a fresh, savory taste.
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  Premium Lamb Top Loin

  Premium lamb neck meat from the shoulder area, tender with even fat distribution. Sliced and quickly stir-fried or boiled to preserve the original lamb flavor.
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  Fermented Rice Wine Coconut Chicken

  Fermented rice wine coconut chicken is a specialty dish made with coconut chicken and fermented rice wine as the main ingredients. It is cooked by stewing, offering a fresh and delicious taste with a hint of coconut aroma and sweet-sour flavor.
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  Bamboo Shoot Chicken with Lotus Root and Coconut Soup

  A delicate soup featuring bamboo fungus, water chestnuts, and coconut chicken, offering a refreshing and nourishing taste.
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  Mushroom and Vegetable Platter

  Mushroom and vegetable platter features fresh mushrooms and seasonal vegetables like shiitake, enoki, king oyster mushrooms, carrots, green peppers, and broccoli. Ingredients are cleaned, cut, and lightly blanched or stir-fried to preserve natural flavors with minimal seasoning.
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  Cod Fish, Bamboo Roll and Shrimp Dumpling

  A creative dish combining fresh cod, bamboo rolls, and shrimp dumplings, hand-mixed and steamed for a delicate, flavorful texture.
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  Daylily Flowers

  Yellow chives are dried plant flowers, primarily made from yellow chives (scientific name: Hemerocallis citrina), harvested and then sun-dried or oven-dried. To prepare, they are typically soaked first, then stir-fried with other ingredients such as shredded meat, eggs, and wood ear mushrooms, or used in soups to enhance the aroma and texture of the dish.

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