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Na Mei Fried Skewers · Grilled Food (Liangmian · Liangxia · Tianyu Store)

小吃快餐 · ⭐

No. 2 Humin Road, Building 15, Annex No. 26

Dishes

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  Double Pepper Tripe

  A Sichuan dish made with pork tripe stir-fried with green and red peppers, known for its spicy and fresh flavor.
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  Large Glutinous Rice Balls

  A traditional Chinese dessert made from glutinous rice flour, filled with sesame, peanut, or red bean paste, boiled until soft and chewy.
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  Home-style Twice-Cooked Pork

  Home-style stir-fried pork belly is made by boiling and slicing the pork belly, then stir-frying with fermented broad bean paste, garlic chives, and green peppers. The key step is to sauté the pork until its fat renders out, making the slices slightly curled and fragrant, then season and mix well.
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  Duck Tongue Bites

  A dish made with duck tongues, marinated and stir-fried or deep-fried for a crisp texture and savory flavor.
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  Roasted Chicken Feet

  A dish made by roasting chicken feet after marinating them, resulting in a crispy exterior and tender interior, often seasoned with chili powder and cumin.
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  Grilled Beef Tallow Skewers

  A flavorful dish made by grilling beef tallow skewers, often seasoned with spices like chili and cumin for a rich, aromatic taste.
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  Grilled Cheese Sticks

  Grilled cheese sticks are made by coating mozzarella cheese in breadcrumbs and grilling until golden and melty, offering a crispy exterior and gooey interior.
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  Roasted Frog Legs

  Roasted frog legs is a dish that uses frog legs as the main ingredient. To prepare it, first clean the frog legs and marinate them to infuse flavor, then place them on a grill and slowly roast over moderate heat until the skin turns golden and the meat becomes tender. Finally, sprinkle with适量香料 or seasonings according to personal taste to enhance aroma.
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  Grilled Lamb Skewers on Red Willow Branches

  Grilled lamb skewers made by marinating lamb chunks on red willow branches and roasting over charcoal, resulting in tender and aromatic meat.
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  Roasted Sweet Potato Skin

  Roasted sweet potato skin is a dish made from sweet potato starch sheets. The preparation involves placing the sheets on a grill, brushing them with适量 oil, and roasting until both sides turn golden brown, then serving with toppings such as green onions and cilantro.
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  Toasted Bread

  Toast is a simple and popular baked good. The main ingredient is bread slices, which are baked until golden and crispy, producing an enticing aroma and texture. The preparation involves no complex seasonings, highlighting the natural wheat fragrance and caramelized flavor of the bread itself.
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  Roasted Quail Eggs

  Roasted quail eggs are a dish primarily made with quail eggs, baked in an oven or over charcoal until the surface is slightly charred, releasing a rich aroma. A small amount of salt, soy sauce, or other seasonings can be added for marinating to enhance flavor.
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  Jianyang Lamb Soup

  Jianyang mutton soup is made with fresh mutton and辅料 like ginger slices and green onions, slowly stewed for a clear broth and tender meat that retains the original flavor of mutton.
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  Minced Pork with Green Beans

  A classic home-style dish made with minced pork and green beans, stir-fried together for a savory and satisfying meal.
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  Mustard Dried Squid

  A dish made with dried squid marinated in mustard and seasonings, offering a crisp texture and bold mustard flavor.
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  Spicy Broad Noodles with Pea Paste

  Wan Za Mian is a noodle dish primarily made with noodles, peas, and mixed sauce. The preparation involves mixing cooked noodles with stir-fried mixed sauce and tender, stewed peas, resulting in a rich and satisfying texture.
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  Chongqing Noodles

  Chongqing Xiaomian is a traditional noodle dish primarily made with noodles, chili peppers, Sichuan peppercorns, scallions, ginger, garlic, and other ingredients. The cooked noodles are served with specially prepared chili oil and seasonings, then topped with chopped green onions and crushed peanuts.
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  Spicy Blood Duck Hot Pot

  Spicy Maoxuewang is a Sichuan dish featuring duck blood, tripe, beef tendons, bean sprouts, and luncheon meat. Ingredients are blanched or boiled, then stir-fried with chili, Sichuan pepper, and doubanjiang, simmered in broth, and garnished with green onions and cilantro. Skillful control of heat and seasoning highlights its numbing, spicy, and fragrant flavors.
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  Spicy Duck Heads and Neck

  A spicy Sichuan-style dish made with duck heads and necks, stir-fried with chili and Sichuan peppercorns for a numbing, fiery flavor.

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