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Raw materials: light duck, spice features: white color, crisp with tender, rich fragrance, fat but not greasy
Nanjing salted duck
1
111
Reflect the huaiyang cuisine superb knife work, home cooking upgrade, present a different delicious.
Dongjiao Fried dry silk
2
112
Derived from the classic, respect for the classic, presenting the sui and tang dynasties on the primal taste of huan.
Braised lion head
3
113
Derived from tradition but higher than tradition, bold innovation, wonderful combination of amino acids and carbohydrates, soft and smooth lubrication.
Chicken congee with abalone
4
114
Imperial cuisine, selected cuttlefish eggs, winter food to cold summer food antifeer, rich layer let you aftertaste endless.
Hot and sour fish slice soup
5
115
Lianyungang prawns, the "star" among the selected prawns, combines modern cooking techniques and combines the typical dishes.
Stir-fried shrimp
6
116
Australian beef ribs are selected to stimulate the original flavor of beef by combining Chinese and western techniques.
Braise in soy sauce meat
7
117
Change tactics, sichuan Yang combined, spicy fresh incense, subvert your tongue.
Boiled eel
8
118
River, stir your taste buds, suddenly had the courage to die eating fugu.
Braise in soy sauce fish
9
119
Green stuffing, 24 fold, handcrafted, let you experience the exquisite su yangming point.
Food package
10