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Dejiang Canteen (Fenghua Road Store)

特色菜 · ⭐ 3.8

50 meters east of the intersection of Yuyang Road and Fenghua Road, south side of the road (opposite the southeast gate of Huashan Primary School), Huashan Subdistrict

Dishes

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  Spicy Fish in Sauce

  A classic Sichuan dish featuring tender fish fillets cooked in a spicy, numbing sauce with vegetables like bean sprouts and wood ear mushrooms, known for its bold, fiery flavor.
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  Kung Pao Shrimp Balls

  Kung Pao Shrimp is a Chinese dish featuring fresh shrimp as the main ingredient. The shrimp are deveined with tails intact, marinated, and then deep-fried until golden and crispy. It is then stir-fried with dried chilies, Sichuan peppercorns, and aromatics such as green onions, ginger, and garlic to enhance flavor. The dish has a bright red color and plump shrimp balls.
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  Dejiang Sour Fish

  A dish made with fresh carp and local sour cabbage, seasoned with chili, ginger, and garlic. The fish is tender and the broth is tangy and spicy.
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  Clear-Boiled Meatballs

  A Chinese dish made of meatballs simmered in clear broth, featuring tender texture and mild flavor.
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  清炒山药

  清炒山药是一道以山药为主要食材的家常菜，将山药去皮切片或切条后，用油快速翻炒，加入少量调味料，保持山药的脆嫩口感和原味。
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  Special Steamed Dumplings

  Steamed pork dumplings are a traditional Chinese snack made by wrapping a filling of minced pork mixed with scallion and ginger water, soy sauce, salt, and other seasonings in thin dough, then steaming. The outer skin is soft and elastic, while the inner filling is juicy and delicious.
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  Braised Fish Head

  Dish Fish Head is a dish primarily made with fish head as the main ingredient, typically using fresh bighead carp or silver carp heads, combined with seasonings such as ginger, scallions, and garlic. It is prepared by steaming or stewing. After processing, the fish head is placed in a dish along with the辅料 (auxiliary ingredients), then heated until fully cooked, preserving the tender and fresh texture of the fish head.
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  Braised Beef Trotter in Brown Sauce

  A traditional Chinese dish featuring beef trotters simmered in a savory brown sauce, resulting in tender, flavorful meat with rich umami taste.
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  Old Jinan Fried Pork

  A traditional Shandong dish made by marinating pork belly, coating it in starch, and deep-frying until golden and crispy.
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  Old Jinan Stir-Fried Three Delicacies

  A traditional Shandong dish featuring pig liver, kidney, and tripe stir-fried quickly for a tender, flavorful bite with savory seasoning.
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  Pork Skin with Pickled Vegetables

  A traditional Chinese dish made by stir-frying pork skin with pickled vegetables, offering a savory and slightly tangy flavor.
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  Fragrant Crab in Egg White

  A delicacy made with whole crab and egg white, featuring tender crab meat and silky egg whites, often garnished with ham and mushrooms.
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  Bamboo Shoots with Shredded Pork

  Bamboo shoot and pork shreds is a dish primarily made with bamboo shoots and pork. The bamboo shoots are sliced and stir-fried together with marinated pork tenderloin shreds, along with appropriate seasonings, quickly cooked until done. The finished dish has a clear color and offers a delightful combination of crispness and tenderness.
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  Stir-fried Garlic Shoots with Mushrooms

  A simple and flavorful dish made by stir-frying tender garlic shoots with fresh mushrooms, seasoned lightly for a savory taste.
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  Spicy Pork Stir-Fry

  Stir-fried pork with chili peppers is a home-style dish made primarily from pork and chili peppers. The method involves slicing the pork thinly, cutting the chili peppers into segments, stir-frying the pork until it changes color, then adding the chili segments and continuing to stir-fry. Finally, seasonings are added and the dish is stirred evenly to complete.
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  Sizzling Japanese Tofu

  Sizzling Japanese tofu is a dish made primarily with Japanese tofu, accompanied by vegetables such as green peppers, onions, and carrots, and cooked on a hot iron plate. The Japanese tofu is sliced and pan-fried on the iron plate until the surface turns slightly golden, then seasoned sauce and vegetables are added and stir-fried evenly, allowing the ingredients to fully absorb the flavor of the sauce.

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