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Dongjiawan Chongqing Old Hot Pot (Dengzhou Road Store)

火锅 · ⭐ 4.2

Huishan Road, Yuanyang Fengjing Commercial Street

Dishes

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  呼蒙羔羊肉

  呼蒙羔羊肉是一道以内蒙古羔羊肉为主要食材的菜肴，选用新鲜羔羊肉切片或切块，经过腌制后进行烧烤或炖煮。制作过程中通常加入葱姜蒜、料酒等调料去腥增香，部分做法会搭配洋葱、青椒等蔬菜一同烹饪。
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  深海龙利鱼

  深海龙利鱼是一道以深海龙利鱼为主要食材的菜肴，通常将鱼肉切块或片状后，用盐、料酒等调料腌制，再通过清蒸、煎炸或红烧等方式烹饪，保持鱼肉鲜嫩口感。
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  潮汕牛肉拼盘

  潮汕牛肉拼盘主要由新鲜牛腱、吊龙、匙仁、肥胼等部位的牛肉组成，经手工切片后摆盘，通常搭配沙茶酱或普宁豆酱食用。牛肉片薄厚适中，保留原肉纹理，以快速烫煮或涮煮方式熟制。
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  Crispy Fried Pork

  Fried crispy meat is a traditional dish primarily made with pork. The pork is sliced thinly, marinated, then coated in a batter and deep-fried in hot oil until golden and crispy. The finished dish has an appealing color, tender and juicy meat, and a crunchy outer crust.
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  Crispy Duck Intestines

  A dish made with fresh duck intestines quickly blanched and tossed with garlic, chili, and cilantro for a crisp texture and spicy flavor.
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  Tender Beef Special

  Tender beef slices marinated with rice wine, soy sauce, and starch, then quickly stir-fried. Main ingredient is beef, seasoned with scallions, ginger, and garlic. Tender texture and bright color.
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  特色鲜鸭肠

  特色鲜鸭肠是一道以新鲜鸭肠为主要食材的菜肴，鸭肠经过清洗处理后，通常用沸水快速焯烫或爆炒，保持其脆嫩口感。可搭配蒜末、辣椒、葱姜等调料调味，也可加入其他配菜如豆芽、青椒等一同烹饪。
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  Fresh Duck Blood Specialty

  Special fresh duck blood is a dish made primarily with fresh duck blood, typically stir-fried with scallions, ginger, garlic, green peppers, and onions. The duck blood is tender and smooth, absorbing the flavors of the seasonings for a rich taste.
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  Beancurd Skin

  Tripe, primarily made from beef tripe, is carefully prepared and stir-fried with a specially crafted seasoning. The dish features a bright color, tender texture, and rich nutrition.
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  Premium Fresh Shrimp Dumplings

  Premium fresh shrimp paste made from fresh large shrimp, deveined and minced, mixed with starch, egg white, and seasonings for a tender texture. Usually steamed or boiled to preserve the shrimp's freshness and elasticity.
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  Brown Sugar Glutinous Rice Cake

  Red sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.

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