Xiaopang Dazui Shuiguo Bao (Xihua University Branch)
鱼鲜 · ⭐ 4.0
No. 44 Longfu South Lane, Annex No. 7
Dishes
Red Hot Prawn PotA dish featuring fresh prawns cooked in a savory sauce with garlic, ginger, and chili, resulting in a rich, aromatic flavor.
Lucky Chicken Claw Stew in Small PotA flavorful stew made with chicken claws and aromatic spices, slow-cooked in a small pot for rich taste and tender texture.
Braised Spare Ribs in Small PotStewed spare ribs in a small pot is a nutritious dish primarily made with pork ribs. The ribs are first simmered until about 70-80% cooked, then various herbs and seasonings are added, and the mixture is slowly stewed over low heat until the ribs are tender and the broth is rich and flavorful.
Special Beef Shank StewBeef brisket stew features beef brisket with potatoes, carrots, and onions, seasoned with soy sauce, cooking wine, star anise, and cinnamon, slowly simmered in a clay pot until tender and flavorful.
Meat Crab PotMeat Crab Pot is a Chinese dish made with meat crab, combined with meat and vegetables, and stewed with special sauce. It has a rich and fragrant taste with a thick soup.
Seafood Stew with Shrimp and CrabA rich seafood stew featuring shrimp and crab, simmered with vegetables and seasonings for a savory, satisfying dish.
Spicy Bullfrog StewSpicy Bullfrog Stew features bullfrogs with potatoes, green peppers, and onions, seasoned with doubanjiang, chili, and Sichuan peppercorns. After marinating, the bullfrogs are slow-cooked in a clay pot for rich flavor.