Damuzhi · Qingyuan Crispy Chicken Hotpot · Chicken Pot (Luohu Shenyeh Dongling Store)
火锅 · ⭐ 4.6
Intersection of Shennan East Road and Yanhe North Road, Luohu District
Dishes
Five-Fingered Peach Soup BaseFive-fingered桃 root broth base, made primarily from the roots of the five-fingered桃 plant, combined with various medicinal herbs and seasonings to create a richly aromatic soup. The broth has a golden color and emits a fragrant aroma, carrying the unique scent of the five-fingered桃. During cooking, selected ingredients and herbs are simmered together, allowing them to blend fully and deliver a deeply nourishing flavor.
Young Ginger Stir-FryStir-fried young ginger with pork or beef slices, featuring tender, slightly spicy and fragrant ginger that enhances the dish's rich aroma and complex texture.
Cold-mixed Houttuynia herbCold-mixed Houttuynia cordata is a dish primarily made with Houttuynia cordata, seasoned with garlic, chili oil, vinegar, and soy sauce, simply mixed and ready to serve. It has a refreshing taste and is ideal for summer consumption.
Handmade Rice NoodlesHandmade rice noodles are a traditional Cantonese dish made from fresh rice batter, steamed into wide strips and served in broth or stir-fried with meat and vegetables.
Signature Braised Bamboo ShootsFresh bamboo shoots are slowly braised in a secret sauce, resulting in a tender and flavorful dish.
Signature Crispy ChickenSignature crispy-skinned chicken made from whole chicken, marinated and deep-fried until the skin is golden and crunchy while the meat stays tender.
Fresh Stone Olive PotA pot dish featuring fresh stone olives, slow-cooked with pork and mushrooms, offering a clear broth and rich, nourishing flavor.- Fresh Chicken IntestinesFresh chicken intestines are cleaned and stir-fried quickly with garlic, ginger, soy sauce, and cooking wine for a crisp and savory dish.
Zhanjiang Gold-Class OysterFresh oysters from Zhanjiang, grilled with garlic, chili, and a secret sauce, resulting in tender meat and rich aroma.
Chaozhou Fish CakeChaozhou Fish Cake is a traditional dish from Chaozhou, Guangdong, made by mixing fresh fish paste with lard and egg white, then steamed into thin sheets. It has a delicate and smooth texture, often served with soy sauce, garlic, or chili sauce.
Freshly Sliced SnowflakeA dish made from freshly sliced beef or lamb, quickly cooked in hot pot or grilled, offering tender and delicate texture.
Freshly Caught BullfrogFreshly killed American bullfrog is a dish primarily made with fresh live frogs, typically using bullfrogs or American frogs. After slaughter, the skin and bones are removed, then stir-fried with spices such as chili peppers, Sichuan peppercorns, and doubanjiang (fermented broad bean paste). Aromatics like garlic, ginger, and green onions are added to enhance flavor. The dish offers a tender texture and rich, flavorful broth.
Snakehead FishBefore cooking, snakehead fish needs to be marinated with seasonings such as garlic, ginger, and chili peppers to infuse flavor. During cooking, adding doubanjiang (fermented broad bean paste) enhances the taste, and reducing the sauce makes the flavor more concentrated.
Crispy ChickenCrispy chicken is made by marinating chicken thighs, coating them in a special batter, and deep-frying until golden and crunchy on the outside while remaining juicy inside.- Golden Chaoshan Shrimp CakeA crispy, golden shrimp cake made with fresh prawns and pork, a specialty from Chaozhou cuisine.
Green Pepper Pot BaseA green pepper pot base made by stir-frying fresh green peppers with garlic, ginger, and doubanjiang, offering a fragrant and slightly spicy flavor, commonly used in hot pots or stir-fries.
Spicy Hot Pot BaseThe spicy broth is primarily made with beef tallow, chili peppers, Sichuan peppercorns, and broad bean paste, stir-fried with ingredients such as ginger, garlic, scallions, star anise, and cassia bark. To prepare it, first heat the beef tallow, then sauté the chilies and Sichuan peppercorns until fragrant. Next, add the broad bean paste and other seasonings to simmer and create a rich, aromatic spicy soup base.
Spicy Hot Pot BaseSpicy hot pot base is primarily made from beef tallow, chili peppers, and Sichuan peppercorns, stir-fried with fermented broad bean paste, ginger, garlic, scallions, and other spices. It typically includes a variety of aromatic spices such as star anise, cassia bark, and cardamom to enhance flavor. The ingredients are simmered to create a rich, flavorful broth, ideal for dipping various ingredients for cooking.