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Jixiang Barbecue Pottery Cooking National Day Folk Restaurant

火锅 · ⭐ 3.5

Approximately 100 meters east of the intersection of Pingji Road and Huzhu Road

Dishes

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  Fried River Shrimp

  Fried river shrimp is a dish made primarily from fresh river shrimp, which are marinated and then deep-fried. The river shrimp are cleaned thoroughly, seasoned with spices to absorb flavor, and then fried in hot oil until golden and crispy.
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  Roasted Lamb Leg

  Roast lamb leg is a dish primarily made with lamb leg as the main ingredient. The preparation process mainly includes marinating and roasting steps until the lamb leg turns golden on the outside and the meat becomes tender.
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  Braised Pork Meatballs in Clay Pot

  Pot-bellied pork meatballs are a dish made primarily from pork. The meat is minced, seasoned, and then hand-formed into meatballs, which are placed in a clay pot and simmered with water. Vegetables such as cabbage and carrots are typically added during cooking to allow the flavors to blend harmoniously.
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  Hot Pot Sheep Offal

  Pot-au-feu of lamb offal is a dish primarily made with lamb heart, liver, lungs, and stomach. During cooking, the offal is first cleaned thoroughly, then placed together with spices into a clay pot and slowly stewed until the ingredients become tender and the broth becomes rich.
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  Sticky Dumplings in One Pot

  Cornmeal dumplings stewed together with pork, cabbage, and vermicelli in a pot, absorbing the rich broth's flavor through slow simmering.
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  Lamb Ribs

  Lamb chops are made from lamb rib sections, processed through cutting, marinating, and grilling. They have a golden appearance, tender and juicy meat, and are enhanced with a special seasoning that creates a unique taste.
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  Goat Spine Hot Pot

  羊蝎子 is a dish primarily made from lamb spine bones, named for its resemblance to a scorpion. The preparation typically involves blanching the lamb bones to remove any odor, then adding various spices and seasonings such as green onions, ginger, garlic, Sichuan peppercorns, star anise, and soy sauce, followed by slow stewing until the meat becomes tender and the marrow becomes richly fragrant.
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  Stewed Chicken in Pot

  Stewed wild chicken with ginger, scallions, and garlic, slow-cooked to tender meat and rich broth.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

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