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Yuding Xian · New Chinese Cuisine (Xincheng Wuyue Branch)

特色菜 · ⭐ 4.2

Floor 4, Xincheng Wuyue Plaza, No. 77, Aixi North Lake Road

Dishes

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  Yunnan Soft Tofu

  Yunnan soft tofu with a crispy outer layer and tender inside, marinated in a special sauce and grilled. The tofu is crispy on the outside and smooth and delicate within, with rich sauce that enhances its unique flavor when paired with a specially crafted sauce.
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  Spicy Cauliflower in Hot Pot

  Dry Pot Cauliflower is a home-style dish primarily made with fresh cauliflower, pork belly, and dried chilies. The preparation typically involves stir-frying pork belly until slightly golden, then adding minced garlic and dried chilies to release aroma, followed by stir-frying the cauliflower until just cooked through. Finally, seasonings are added and the dish is stir-fried evenly.
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  Yangzhou Spring Rolls

  Yangzhou spring rolls are a traditional Jiangsu snack, filled with shrimp, pork, and bamboo shoots, then deep-fried to golden crispness. Crispy outside, savory inside.
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  Lemon Old-Vat Sichuan Fish

  A spicy and sour fish dish made with fresh carp, old-vat pickled vegetables, and lemon slices, known for its tangy flavor and tender fish meat.
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  Hongya Cave Hot Pot Fish

  Fresh carp is simmered in a spicy Sichuan-style broth with vegetables, served in a hot pot style for bold, aromatic flavors.
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  Passion Fruit Burst Ice Jelly

  Ice jelly with passion fruit burst pearls, refreshing and tangy. Served chilled with a touch of brown sugar syrup for a balanced sweet-tart flavor.
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  Sizzling Garlic Shrimp in Clay Pot

  Fresh shrimp are stir-fried with garlic, ginger, and chili, then simmered in a clay pot for rich flavor and tender texture.
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  Peperrind Beef Hot Pot

  A spicy and aromatic hot pot featuring tender beef slices, Sichuan peppercorns, and savory seasonings, perfect for bold flavor lovers.
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  Chongqing Crispy Pork Strips

  Chongqing crispy pork slices are a traditional delicacy made primarily from pork belly, marinated and then deep-fried until golden and crispy. To prepare, the pork belly is sliced thinly, marinated with cooking wine, soy sauce, and other seasonings to infuse flavor, then coated in starch or flour before being fried in hot oil until crispy on the outside and tender on the inside.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

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