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Notes Anshun Du Du Fen Huo Quan (Dongbam Wanda Store)

火锅 · ⭐ 4.3

Unit 5036, 5th Floor, Dongba Wanda Shopping Mall, No. 25, Dongba Middle Road (300 meters from Exit C of Dongba Metro Station)

Dishes

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  Tendon Meat

  Anglo is a dish made primarily from long strips of beef taken from the back of the cow, sliced thinly using precise knife skills, and then cooked with specially prepared seasonings. Its meat is tender and flavorful, making it a popular choice for hot pot or barbecue.
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  Dodu Noodles

  Dudu粉 is a specialty snack from Guizhou, primarily made with凉粉 (cold jelly), sliced meat, tofu skin, and bean sprouts, seasoned with a unique spicy and sour dressing. After cooking, it displays an appealing color and aroma.
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  Anshun Intestine Dish

  Anshun small intestine is a traditional dish primarily made from pig intestines. To prepare it, the intestines are first cleaned and carefully processed to remove any odor, then marinated with special seasonings, and finally cooked until soft and fully flavored.
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  Special Pork Neck Meat

  Special pork neck meat is made from the lean part of the pig's neck, marinated and then pan-fried or grilled. The main ingredient is pork neck meat, seasoned with seasonings such as soy sauce, cooking wine, garlic, and ginger slices. High-temperature cooking makes the meat firm and elastic.
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  Special Guizhou Soft Sausage

  Special Guizhou soft sausage is a dish primarily made from lean pork. The pork is minced, marinated with seasonings, then skewered and grilled over charcoal. The finished product has a crispy exterior and tender interior with rich aroma.
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  Sticky Rice

  Sticky rice is a staple food made primarily from glutinous rice, which is soaked and then steamed until cooked. It can be customized with ingredients such as cured pork, dried mushrooms, dried shrimp, and eggs, mixed thoroughly before eating. The dish is typically prepared using a steamer or electric rice cooker to achieve a soft, chewy texture.
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  Huaxi Rice Noodles

  Huaxi Rice Noodles is a specialty snack from Guizhou Province, primarily made with rice noodles. The main ingredients include fine rice noodles made from rice, beef or pork, pickled vegetables, bean sprouts, and cilantro. To prepare, the rice noodles are boiled and drained, then mixed with previously simmered meat broth or clear soup, followed by sliced meat, pickled vegetables, and other accompaniments. Finally, chopped green onions and cilantro are sprinkled on top as seasonings.
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  Tofu Dumplings

  Tofu balls are a dish primarily made with tofu. The tofu is mashed and mixed evenly with seasonings, then shaped into small round balls and cooked by steaming, boiling, or frying.
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  Guizhou Ice Slush

  Guizhou ice slush is a cold drink made primarily from glutinous rice flour, combined with辅料 such as brown sugar water or soybean powder. It is prepared by mixing the ingredients, stirring, and freezing. To make it, glutinous rice flour is first mixed into a paste, then heated and cooked before being poured into molds to freeze and solidify. When served, it is cut into small pieces and has a refreshing, soft, and chewy texture.
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  Guizhou Soft Sausage

  Guizhou soft sausage is a specialty dish made primarily from lean pork. The minced meat is marinated with seasonings, then skewered and steamed or stir-fried. It has a soft, delicate texture and rich flavor.
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  Sour Soup Pot

  Sour soup pot is based on a sour broth, with main ingredients including pork, chicken, or beef, and accompaniments such as tofu, vegetables, and vermicelli. To prepare, first boil the sour broth base, then add the main ingredients and side dishes to simmer until fully cooked. The soup has a clear color with a mild sour taste and rich flavor.
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  Spicy and Sour Broth

  The spicy and sour broth is based on a high-quality stock made from pork or chicken bones, seasoned with chili peppers, Sichuan peppercorns, ginger slices, garlic cloves, onions, and other spices, brought to a boil. White vinegar, lemon juice, or pickled chilies are added to enhance the sour flavor, followed by vegetables such as bean sprouts, wood ear mushrooms, and enoki mushrooms. The cooking process emphasizes precise control of heat to ensure a rich, layered flavor in the broth.

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