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Tudao Table (Lingfeng Branch)

火锅 · ⭐ 3.7

Lingfeng Commercial Street, Zone 1

Dishes

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  Stove Pot Steak

  A Chinese dish featuring tender beef steak slow-cooked with potatoes and peppers in a cast-iron pot, resulting in rich flavors and juicy meat.
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  Stewed Beef Offal in Earthen Pot

  A hearty dish featuring beef offal and vegetables stewed in a clay pot, known for its rich flavor and aromatic spices.
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  Stewed Chicken in Earthen Pot

  A traditional Chinese dish featuring chicken stewed with vegetables in an earthen pot, resulting in tender meat and rich flavor.
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  Stewed Chicken and Pork Belly in Earthen Pot

  A hearty dish combining chicken and pork belly, slow-cooked with potatoes and peppers in an earthen pot for rich, savory flavor.
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  Corn Pancake

  Corn cake is a Chinese pan-fried dish using fresh corn kernels as the main ingredient. Mix corn with a little starch, add salt and egg, stir well, then fry in a pan until golden brown on both sides, creating a crispy outside and tender inside.
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  Secret-Recipe Clams

  Fresh clams stir-fried with garlic, ginger, chili, and a special sauce, resulting in a savory and aromatic dish.
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  Chicken Wing Flats

  Wingettes are a dish made primarily from chicken wing meat. To prepare, first wash the wingette portions and marinate them with seasoning to infuse flavor. Then cook by baking, frying, or pan-frying until golden and crispy. Finally, sprinkle with appropriate seasonings for added aroma.
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  Egg Dumpling

  Egg dumplings are a traditional Chinese snack made by spreading egg liquid into a thin film in a pan, wrapping it around a filling of minced pork or shrimp, then rolling it into a dumpling shape and steaming or frying until cooked. The main ingredients are eggs and meat filling. The preparation requires evenly spreading the egg mixture, adding the filling, and folding it into shape.
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  Spicy Snails

  A spicy stir-fried dish made with freshwater snails and chili peppers, popular in Sichuan cuisine.
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  Fish Balls

  Fish balls are made from fresh fish meat, minced and mixed with egg white and starch, then shaped into balls and boiled. They have a smooth, tender texture and are commonly used in soups or stir-fries.

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