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Hexing Restaurant (Dafeng Branch)

其他美食 · ⭐ 3.9

No. 55 Gui Rui Street

Dishes

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  Jar-Fragrant Cake

  Jar-Fragrant Cake is a traditional Chinese pastry made primarily from flour, lard, sesame seeds, and various spices. The dough is prepared by mixing flour with lard, rolled thin, sprinkled with sesame and five-spice powder, then shaped and baked slowly in a special clay jar over charcoal until the crust turns golden and crispy while the interior remains soft. It features a distinctive jar-baked aroma and layered flaky texture.
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  Sichuan-style Pepper-flavored Duck

  A Sichuan-style duck dish made with duck meat and spicy peppers, delivering a bold, numbingly hot flavor.
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  Steamed Sea Bass with Egg Custard

  A Cantonese dish featuring steamed sea bass and egg custard, known for its delicate flavor and tender texture.
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  Lotus Root and Pork Rib Soup

  Honghu Lotus Root and Pork Rib Soup is primarily made with fresh lotus roots and pork ribs. After blanching the ribs, they are cooked together with lotus roots in a pot, simmered slowly until the ribs become tender and the lotus roots turn soft and sticky. The soup has a clear color and a delicious taste.
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  Red Soup Sesame Chicken

  Red Soup Sesame Chicken is a dish primarily made with chicken thigh or breast meat. The chicken is cut into pieces, typically marinated first, then quickly stir-fried or shallow-fried until slightly golden. The key step is preparing the red soup base, which is made by stir-frying ingredients like tomato paste, chili sauce, or red chili bean paste to release red oil, then simmering with broth. Finally, the cooked chicken is added to the red soup to absorb the flavors briefly before serving, generously topped with toasted white sesame seeds. The dish features a bright red color, tender chicken, a rich broth, and a prominent sesame aroma.
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  Mugwort Steamed Buns

  Mugwort Steamed Buns are a traditional Chinese pastry made primarily from fresh mugwort leaves and wheat flour. The mugwort leaves are washed, blanched, finely chopped or pureed, then mixed with flour, yeast, and water to form a smooth dough. After fermentation, the dough is divided into small portions, shaped, and steamed in a bamboo steamer. The finished buns have a light green color and a distinctive herbal aroma from the mugwort, with a soft and fluffy texture.
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  Sauce-Flavored Softshell Turtle

  A dish featuring fresh softshell turtle braised in a savory sauce made from soy sauce, doubanjiang, and other seasonings.
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  Premium Pigeon

  Golden Roast Pigeon is a dish featuring young pigeons, marinated and then fried or roasted to achieve a crispy skin and tender meat. Seasonings like soy sauce, cooking wine, and ginger enhance the flavor.
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  Fish Head Pot

  A traditional Chinese dish featuring a whole fish head simmered with aromatics and seasonings in a clay pot, resulting in a rich, savory broth and tender fish meat.
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  Spicy Wuyu Fish Slices

  A spicy Sichuan dish made with tender fish slices stir-fried in a fiery sauce of chili and Sichuan peppercorns.
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  Golden Pancake

  A sweet, golden-brown pancake made from flour, eggs, milk, and sugar, known for its crispy exterior and soft interior.

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