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Corner Bistro (Liangdao Street Branch)

地方菜 · ⭐ 4.2

No. 26 Qipan Street, Annex 24 (next to Tiepanpan Spicy Mix)

Dishes

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  Spicy Ginger Chicken Feet

  Ginger-spiced chicken feet is a dish primarily made with chicken feet and ginger. The chicken feet are first processed and marinated, then cooked together with ginger, chili, and other seasonings until fully tender and well-seasoned.
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  Dry-Fried Crispy Pork with Lotus Root Sticks

  A Sichuan dish featuring crispy fried pork strips and lotus root sticks, stir-fried together with spices for a savory, spicy flavor.
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  Signature Burned Pepper Perch

  Signature Burned Pepper Perch is a Chinese dish made with perch, peppers, scallions, and ginger, pan-fried and braised. It has a tender texture and a fragrant spicy flavor.
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  Pork Rib and Lotus Root Soup

  Pork rib and lotus root soup is primarily made from pork ribs and lotus roots. After blanching the ribs, they are cooked together with peeled and cubed lotus roots in a pot with water until the ribs become tender and the lotus roots turn soft and sticky. Season to taste and serve.
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  Yangmei Ice Tangyuan

  Yangmei ice tangyuan is a dessert made with glutinous rice balls, fresh yangmei or yangmei juice, and served with ice or chilled. Cooked tangyuan are mixed with yangmei and ice in a bowl, optionally sweetened with syrup.
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  Pepper-flavored Sea Bass

  Clean the sea bass, make diagonal cuts, marinate with wine and ginger to remove fishy smell, then pan-fry until golden on both sides. Sauté葱姜蒜、干辣椒、花椒, add sauce, boil, pour over fish, garnish with green onions and cilantro.
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  Wuhan Crab Leg Noodles

  A traditional Wuhan-style noodle dish featuring crab legs and sesame sauce, offering a rich, savory flavor with a satisfying texture.
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  Crispy Eggplant

  Crispy eggplant is a dish made primarily with eggplant, sliced or cut into strips, then fried or pan-fried to create a crispy outer layer while keeping the inside soft and tender. It's typically seasoned with soy sauce, garlic, and green onions, and sometimes coated in starch or batter for extra crunch.
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  Scallion-Braised Wuchang Fish

  Scallion-braised Wuchang fish is a dish featuring Wuchang fish as the main ingredient. After cleaning, the fish is pan-fried until golden on both sides, then simmered with scallions, ginger slices, soy sauce, and cooking wine to infuse flavor, finally reducing the sauce to blend the scallion aroma with the fish meat.
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  Scallion-Braised Wuchang Fish

  A Chinese dish featuring Wuchang fish braised with scallions, resulting in tender fish and aromatic flavor.
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  Plum-Flavored Pork Ribs

  Plum-braised pork ribs is an innovative Chinese dish primarily made with pork ribs and dried plums. The preparation typically involves marinating the ribs, then pan-frying them until golden brown, followed by stewing them together with dried plums and seasonings until the ribs are fully flavored and the sweet-sour essence of the plums infuses into the meat.
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  Spicy Chicken with Chili

  Spicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.
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  Crispy Pork with Lotus Root Strips

  A Chinese dish featuring crispy fried pork strips and lotus root slices, combining savory crunch with tender texture.
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  Braised Chicken Feet with Soybeans

  Braised chicken feet with soybeans, using fresh chicken feet and high-quality soybeans as the main ingredients. The chicken feet are carefully prepared first, then slowly stewed together with soybeans until the meat becomes tender and the soybeans soft and creamy. The dish features a rich, flavorful broth that fully blends the freshness of the chicken feet with the aromatic richness of the soybeans.

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