Wanglu·Huajiao Ji Dabanlou (Linglong Road Branch)
火锅 · ⭐ 4.8
1st Floor, Yuncuan Billiards Hall, Linglong Road Auxiliary Road
Dishes
Five-Fingered桃 SoupFive-fingered桃 soup features five-fingered桃 as the main ingredient, simmered with chicken, pork bones, or ribs. Five-fingered桃 is a traditional Chinese herb with a unique aroma, commonly used in soups. It's cooked slowly for hours to create a rich, flavorful broth.
Red Cannon PigeonRed Cannon Pigeon is a dish made with young pigeons marinated with special seasonings and then roasted. The skin is crispy, and the meat is tender and juicy, with a rich flavor.
Da Hong Pao Pigeon KingBraised pigeon with Da Hong Pao tea, ginger, and scallions, roasted to perfection. Tender meat, rich tea aroma, crispy skin, juicy inside.
Head Chef's Best PigeonHead Chef's Best Pigeon is a Chinese dish made with young pigeon, prepared using traditional cooking methods, featuring a crispy skin and tender, juicy meat.
Steamed Spare RibsSteamed spare ribs is a Chinese dish made with pork ribs, marinated in soy sauce, cooking wine, ginger slices, and garlic, then steamed without water or with minimal water to achieve tender, flavorful meat.
Qingyuan Chicken Hot PotClear River chicken hot pot features Clear River chicken as the main ingredient, paired with vegetables and mushrooms. The chicken is cut into pieces and simmered in a rich broth to create a fragrant and flavorful soup base. Dipping sauce can be added according to personal taste.
Hong Kong-style Beef Offal Hot PotHong Kong-style beef offal stew is a traditional Cantonese pot dish made primarily from beef offal such as tripe, tendons, and brisket, combined with various spices and seasonings, then slowly simmered. The broth is rich and flavorful, with the offal tender and delicious, fully absorbing the essence of the seasonings.
Pigeon Soup for NourishmentA nourishing soup made with pigeon and medicinal herbs like goji berries, red dates, and astragalus, slow-cooked to enhance health and vitality.
Beef MeatballsBeef balls are made primarily from beef, which is finely chopped, mixed, and seasoned to form a meat paste. This paste is then shaped into small balls by hand or machine. Finally, the beef balls are boiled in hot water until they float to the surface, indicating they are cooked. The finished beef balls have a fresh, tender texture with a chewy bite.
Rose CheeseRose cheese is a sweet dessert made from cream cheese blended with rose jam and sugar, chilled until set, then served with fresh rose petals for a delicate floral flavor.
Crispy Skin PigeonCrispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
Self-Service CondimentsSelf-service condiments are a combination of seasonings that customers can mix and match themselves, typically including basic ingredients such as soy sauce, vinegar, chili oil, garlic paste, green onions, cilantro, and sesame paste. These are used to accompany hot pot, barbecue, cold dishes, or noodle dishes, allowing individuals to freely choose and blend according to their personal taste.
Golden Soup Bird's Nest Chicken StewGolden Soup Chicken and Fish Maw Pot is made primarily with chicken and fish maw, simmered with辅料 such as ginger slices and green onion segments. Chicken is preferably选用 from chicken thighs or whole chicken cut into pieces. The fish maw is soaked beforehand and then cooked together with the chicken in a clay pot using high-quality broth or water, slowly stewed until the chicken becomes tender and the fish maw releases its gelatinous essence, resulting in a golden-yellow soup. The finished dish features a rich, flavorful broth packed with nutrition.
Tangerine Peel Red Bean PasteChen Pi Red Bean Paste is a traditional dessert made primarily from red beans and aged tangerine peel. The red beans are slowly cooked until soft and tender, absorbing the unique aroma of the Chen Pi, resulting in a smooth texture with a subtle citrus fragrance. The preparation typically involves soaking the red beans beforehand, then simmering them together with Chen Pi, and finally adding an appropriate amount of sugar until the mixture reaches a paste-like consistency.
Braised Beef Brisket with Aged FragranceChenxiang beef brisket stew is made with beef brisket as the main ingredient, combined with vegetables such as potatoes and carrots, and seasoned with soy sauce, cooking wine, star anise, cassia bark, and other spices. After blanching, the beef brisket is cooked slowly in a clay pot with the seasonings until tender and fully flavored.
Fish Soup Over the BridgeFish Soup Over the Bridge is a dish made with fresh fish, paired with vegetables and tofu, cooked in fish broth. The taste is light and fresh, highlighting the original flavor of the fish.
Quail TeaPartridge tea is a dish featuring partridge meat as the main ingredient, typically stewed or braised with tea leaves to infuse the meat with tea aroma. Ginger slices and green onions may be added to remove fishy smell and enhance flavor.- Black Truffle Mushroom Chicken StewBlack truffle mushroom chicken stew features chicken with various mushrooms like shiitake and king oyster, enhanced with black truffle slices or paste, slow-cooked to tenderize the meat and infuse the mushrooms with rich flavor.