Nandan Chongwei Beef Offal Hot Pot · Yao Family Cuisine (Langdong Store)
家常菜 · ⭐ 4.4
Shops 1-5, 1st Floor, Building 2, Dongmen Seafood Agricultural Market, No. 20 West Xianhu Avenue
Dishes
Danzhou Vinegar Blood DuckDanzhou Vinegar Blood Duck is a specialty dish made with duck blood and meat, seasoned with aged vinegar and chili for a tangy, spicy flavor.
Mixed Fruit and Beef Offal SaladA refreshing cold dish combining fresh fruits like apple, pear, and mango with beef offal, tossed in a tangy dressing for a balanced sweet and sour flavor.
Spicy Frog Legs in Dry PotDry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
Signature Beef OffalSignature beef offal dish made with牛肚,牛肠,牛肺,牛筋, cleaned and blanched, then stewed with spices. Seasoned with soy sauce, star anise, cinnamon, and ginger for rich flavor.
Yao Ethnic Stewed Pickled CabbageA traditional dish from the Yao ethnic group, made by fermenting cabbage in a brine with fermented rice wine, resulting in a tangy and aromatic flavor.
Fresh Tender Beef SaladA dish made with fresh beef slices marinated in a special sauce and mixed with vegetables for a tender, refreshing taste.
Radish SlicesRadish slices are made by peeling and thinly slicing white radishes, which can be eaten raw or blanched and mixed in a cold dish. They can also be stir-fried or stewed with other ingredients. The texture is crisp and the preparation is simple.
Pickled Radish SkinA cold dish made by marinating radish skin in a sauce of soy sauce, vinegar, sugar, garlic, and chili for a crisp, tangy, and spicy flavor.
Sour Pork TrotterA dish made with pork trotters simmered in a sour broth, featuring a tangy and spicy flavor profile.