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Pang Hu Hu Dumplings Northeast Specialty

小吃快餐 · ⭐ 3.8

No. 47-6, Zhongbei Xincun, Daoxiang Road

Dishes

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  Shredded Potatoes

  Shredded potatoes is a home-style dish primarily made from potatoes. The preparation involves washing and peeling the potatoes, slicing them into thin strips, then stir-frying with oil. Typically, garlic and chili are added to enhance the aroma, and salt is used for seasoning at the end.
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  Three Fresh Ingredients Stir-Fry

  Dì Sān Xiān is a classic Chinese dish made primarily with eggplant, potato, and green pepper. The ingredients are first cut into pieces, deep-fried until golden and crispy, then stir-fried with soy sauce, sugar, and other seasonings to allow the flavors to fully penetrate, resulting in an appealing color and aroma.
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  Candied Sweet Potato

  Sweet potato in syrup is a traditional dessert made primarily with sweet potatoes. The preparation involves cutting the sweet potatoes into pieces, frying them until golden brown, and then making a sugar syrup. Finally, the fried sweet potato pieces are coated with the syrup and pulled to create delicate threads of sugar.
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  Thin seaweed strips

  Seaweed threads are a refreshing seaweed dish made primarily from kelp. To prepare, kelp is sliced into fine strands and can be mixed with seasonings such as garlic, vinegar, and soy sauce for a cold dish, or stir-fried with a touch of chili and ginger for added flavor. The texture of seaweed threads is smooth and slippery, making it one of the common cold dishes in summer.
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  Chinese cabbage and pork dumplings

  Chinese cabbage and pork dumplings are made by mixing finely chopped cabbage, after squeezing out excess water, with minced pork and seasonings. The filling is wrapped in dough wrappers, sealed, and then boiled or steamed.
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  Braised Cutlass Fish

  Braised ribbon fish is made primarily with ribbon fish, which is marinated, then pan-fried until golden brown. Seasonings and适量 of water are added to braise the dish until flavorful, and finally reduced to a glossy glaze.
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  Celery and Pork Dumplings

  Celery and pork dumplings made with fresh celery and minced pork, mixed with seasonings, wrapped in dough, and steamed or boiled.
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  Sour Cabbage Noodles

  Suancai Fen is a dish primarily made with rice noodles, combined with辅料 such as pickled cabbage, pork slices, or pork belly. To prepare it, soak the rice noodles until soft, then stir-fry or simmer them together with sliced pickled cabbage and meat. Finally, add seasonings in appropriate amounts to blend the flavors.
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  Sour Cabbage Pork Dumplings

  Sauerkraut and pork dumplings are made primarily from pork and sauerkraut. The pork is minced and mixed with seasonings, then combined with finely chopped sauerkraut to form the filling. This filling is placed into rolled-out dough wrappers, sealed by pinching the edges, and then boiled or steamed until cooked through.
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  Sweet and Sour Pork

  Guobaorou is a traditional dish made primarily from pork tenderloin. The meat is sliced and marinated, then deep-fried in hot oil until golden and crispy. It is then stir-fried with a sweet and sour sauce made from sugar and vinegar, ensuring each piece of meat is evenly coated with the sauce.
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  Green Pepper and Pork Stir-Fry

  Green pepper stir-fried with pork is a Chinese home-style dish. Pork and green peppers are sliced, the pork is marinated, then stir-fried in hot oil, followed by adding the green pepper strips until cooked through, then seasoned and served.
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  Green Pepper and Egg Dumplings

  Green pepper and egg dumplings are made with fresh peppers and eggs, hand-folded into delicate wrappers, offering a savory and satisfying bite.
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  Leek and Pork Dumplings

  Leek and pork dumplings made with flour wrappers and a filling of fresh leeks and minced pork, steamed or boiled by hand or machine.
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  Leek and Egg Dumplings

  Scallion egg dumplings are a classic Chinese noodle dish, primarily made with scallions and eggs. The preparation involves chopping the scallions, mixing them with cooked eggs, adding seasonings, and blending well to form the filling. Then, dough wrappers are rolled out, filled with the scallion-egg mixture, and finally boiled or steamed until cooked through.

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