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Dong Fu Bai Shi Geese (Xincheng Road Store)

豫菜 · ⭐ 3.9

20 meters west of the intersection of Tianhe Road and Xincheng Road, north side of the road

Dishes

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  Bao Bao Roast Old Pumpkin

  Bao Bao Roast Old Pumpkin is a traditional Chinese dessert made with old pumpkin and various dried fruits and beans. The pumpkin is peeled and cut into pieces, then mixed with eight ingredients such as red dates, lotus seeds, and longan, seasoned with honey or sugar, and baked in the oven.
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  Roasted Squab

  Roast squab is a dish featuring young squab as the main ingredient, marinated and roasted over a fire. The skin is crispy while the meat remains tender. It's typically seasoned with special spices and slowly roasted hanging over high heat for even cooking.
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  Tianma Stewed Pigeon

  Tianma Stewed Pigeon is a Chinese stewed dish made with Tianma and young pigeon. Young pigeon is cooked together with Tianma and ginger slices in a clay pot with water until the meat becomes tender and the broth is rich.
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  Sichuan Boiled Fish

  Sichuan-style boiled fish is a dish primarily made with fish meat and garnished with bean sprouts, greens, and other vegetables. The fish is sliced thinly, marinated with egg white and starch, then cooked together with the vegetables in a rich broth. Finally, hot oil is poured over it, and spices such as Sichuan peppercorns and chili peppers are sprinkled on top.
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  Steamed Flounder

  Steamed flounder is a dish made with fresh flounder, seasoned with ginger threads and scallions, then steamed in clear water. Clean the flounder, place it in a dish, add ginger and scallions, and steam until done.
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  Braised Yellow River Carp

  Braised Yellow River Carp is made with fresh Yellow River carp. After cleaning, the fish is pan-fried until golden brown on both sides, then simmered with soy sauce, sugar, cooking wine, ginger slices, and green onions to infuse flavor into the fish and create a rich, savory sauce.
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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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  Pan-fried Eggplant with Flour

  A Chinese home-style dish where eggplant slices are coated in flour and pan-fried until golden, then seasoned with garlic and soy sauce for a savory, crispy texture.
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  Chicken Shredded Buckwheat Noodles

  A cold noodle dish made with buckwheat noodles, shredded chicken, and vegetables, dressed in a savory sauce.

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