La Nan Cheng Community Skewers (Daping Branch)
火锅 · ⭐ 4.3
No. 95–1, Daping Zheng Street
Dishes
Cold Pot Blood DishA dish made with fresh pig's blood, slowly cooked at low temperature and served chilled, known for its smooth texture and spicy flavor.
Braised BeefBraised beef is a traditional dish primarily made with beef. The preparation involves soaking the beef to remove blood, then marinating it with a braising spice pack and various seasonings. Finally, the beef is simmered to fully absorb the braising sauce, resulting in tender, juicy meat with rich aroma.
Braised IntestinesBraised intestines is a traditional Chinese dish made with pork intestines, which are cleaned, blanched, and then slowly cooked with soy sauce, spices, and broth. The texture is soft and the flavor is rich.
Freshly Caught Yellow CatfishFreshly caught yellow catfish is a dish featuring live yellow catfish as the main ingredient, cleaned and then cooked by frying, boiling, or stewing. Ginger, garlic, and chili may be added to enhance flavor.
Braised Pork BellyBraised pork belly is a classic Chinese dish made with pork belly as the main ingredient. After stir-frying and slow simmering, the meat becomes tender and juicy. During cooking, ingredients such as caramelized sugar and soy sauce are commonly added to give the dish a rich red color and deep flavor.
Braised Chicken Feet with Tiger SkinHǔpí Jīzhǎo is made primarily from chicken feet. The chicken feet are deep-fried until the skin becomes crispy and bubbled, then marinated with seasonings to absorb flavor. Finally, they are steamed to allow the taste to penetrate into the inner parts, creating a texture resembling tiger skin.
Water Chestnut MeatballsA Chinese dish made of minced pork mixed with fresh water chestnut pieces, formed into balls and steamed or fried. The texture is crisp and tender.
Spicy Chicken GizzardSpicy Chicken Cartilage is a dish primarily made with chicken cartilage, stir-fried with chili peppers, Sichuan peppercorns, and other seasonings. The preparation involves marinating the chicken cartilage, then quickly stir-frying it at high heat with spices until it becomes golden and crispy.