Dao Mo Music Bar & Restaurant (Xicheng Ye Wei Yang Music District Branch)
特色菜 · ⭐ 4.8
No. 277 Xicheng Road, Building 1, Shop 110
Dishes
Spicy Twelve-Flavor CrawfishSpicy crayfish is made with fresh crayfish as the main ingredient, stir-fried with a blend of spices such as star anise, cassia bark, Sichuan pepper, and chili. First, the crayfish are cleaned and blanched to remove any fishy odor, then the spices are fried in oil until fragrant, followed by stir-frying the crayfish. Finally, water is added and the dish is simmered until fully flavored.
Tea Boiled by a HearthFire-pot tea is a traditional Chinese beverage made with high-quality tea leaves and various dried fruits, nuts, and snacks. The preparation is simple: place the tea leaves in a charcoal brazier and slowly boil them, adding ingredients during the process to enhance flavor. As the aroma fills the air, gather around the pot with family and friends for a uniquely warm and social experience.
Stir-Fried Beef with Yellow OnionStir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
Spicy Chicken from Mountain CityMountain City Spicy Chicken is a dish made primarily from chicken, stir-fried with dried chilies, Sichuan peppercorns, and other spices. The chicken is cut into pieces, marinated to absorb flavor, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, resulting in a spicy and delicious dish.
Blue Orchid Milk TeaA refreshing blend of black tea, milk, and blueberry jam, offering a smooth and sweet taste with a floral twist.
Fried Chicken FeetA popular Chinese snack made by frying marinated chicken feet until crispy, offering a savory and spicy flavor.
Stir-fried ClamsStir-fried clams is a Chinese dish featuring fresh clams as the main ingredient, quickly stir-fried with garlic, ginger, chili, and seasonings like soy sauce, cooking wine, and a touch of sugar until the clams open.
Braised Country RoosterA traditional Chinese dish featuring slow-cooked country chicken in a savory sauce, rich in flavor and tender texture.
Goat Spine Hot PotMutton spine hot pot features mutton spines as the main ingredient, combined with various spices and vegetables. The mutton spines are first stewed, then additional ingredients such as tofu and vegetables are added for hot pot cooking. The broth is rich and flavorful, with tender, succulent meat.
Jasmine Egg Stir-fryA Chinese home-style dish made with eggs stir-fried with fresh jasmine flowers, offering a delicate floral aroma and tender texture.
Herbal Old Hen StewA nourishing stew made with old hen and medicinal herbs, slow-cooked to perfection for health benefits.
Grass-fed Ribeye Beef Hot PotA hot pot featuring premium grass-fed ribeye beef, slow-cooked with vegetables and a secret broth for rich flavor and tender texture.
Sour Cabbage FishSuancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
Spicy Grilled Crucian CarpCarp is cleaned, marinated with wine, ginger, and other seasonings to remove fishy smell, then coated with chili and Sichuan pepper powder before being baked until fully cooked with a slightly charred surface and rich aroma.
Crispy Chicken Rice BowlCrispy chicken cutlet rice features breast meat marinated, coated in a crispy batter of starch and flour, then fried golden brown. Served with rice, lettuce, and sauce—typically tomato or sweet chili sauce.