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Old Copper Pot Hot Pot with Roast (Dalong Changsheng Store)

火锅 · ⭐ 4.8

No. 188 Changsheng South Road, Building 26, Room 102, Dalang Town

Dishes

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  Premium Selected Duck Blood

  Premium Selected Duck Blood is made from fresh duck blood as the main ingredient, processed through coagulation, cutting, and cleaning. It is typically cooked in clear water or broth until tender, resulting in a smooth texture and dark red block form. Heat control during cooking is crucial to maintain its delicate mouthfeel. It can be served as a standalone dish or used as an ingredient in hot pot or Mao Xue Wang.
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  Baby Bok Choy

  Baby bok choy is a small, tender leafy vegetable commonly stir-fried or used in soups. It has a mild, fresh flavor and crisp texture.
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  Manager's Special Pickled Radish

  This dish features fresh white radish as the main ingredient. After washing and cutting, the radish is immersed in a secret brine made from purified water, salt, white vinegar, sugar, and a small amount of spices like Sichuan peppercorns and dried chili peppers for fermentation. The process emphasizes hygiene and timing, typically requiring several days to a week of pickling until the radish fully absorbs the flavors, becoming crisp, refreshing, and moderately sour. The finished product has a natural color and a crunchy texture, serving as a traditional appetizer.
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  Large Tripe Leaves

  A Sichuan dish made with large slices of beef tripe, quickly blanched and stir-fried with garlic, chili, and Sichuan peppercorns for a spicy, numbing flavor.
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  Stewed and Grilled Pork Belly

  Pork belly is marinated and either simmered in a hot pot or grilled over charcoal, resulting in tender, juicy meat with a rich flavor.
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  Hot Pot Grilled Bacon

  Hot Pot Grilled Bacon is a dish that combines two cooking methods: hot pot boiling and grilling. The main ingredient is thick-cut bacon slices. During preparation, the bacon slices are first quickly blanched in boiling clear broth or a special soup base until partially cooked, which removes some fat and adds flavor. Then, the blanched bacon is transferred to a grill pan or grill for roasting until the surface is slightly charred and aromatic. The finished product has a crispy exterior while maintaining a tender interior, with the fat rendered more balanced through blanching and grilling. It is typically served with simple dipping sauces.
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  Freshly Marinated and Sliced Yellow Beef

  Freshly marinated and sliced yellow beef, tender and flavorful, ideal for quick cooking.
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  Beef Roll

  Beef roll is a dish made primarily from thinly sliced fatty beef. During preparation, the beef slices are rolled into cylindrical shapes and typically cooked together with vegetables or noodles. The cooking methods vary—such as boiling, steaming, grilling, or stir-frying—which results in different textures and flavors.
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  Crispy Fresh Goose Intestine

  A cold dish made from fresh goose intestines, quickly blanched and tossed with garlic, chili oil, and seasonings for a crisp, spicy flavor.
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  Hengyang Fried Tofu

  Hengyang fried tofu is a traditional Hunan snack made by frying tofu until crispy outside and soft inside, then stir-frying with minced meat, chili, and fermented bean paste for a spicy and savory flavor.
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  Fresh Cut Wagyu Beef

  Fresh-cut wagyu beef uses premium tenderloin or ribeye, freshly sliced and cooked directly to preserve natural texture and tenderness, typically prepared by grilling, roasting, or boiling without excessive seasoning.

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