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Zhang Duowei · Guizhou Sour Soup (Xindu Branch 6)

火锅 · ⭐ 4.8

No. 17, Lane 3, Xinyuan Road

Dishes

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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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  Beef Head Meat with Skin

  A dish made from beef head meat, including the skin, slowly stewed until tender and flavorful, often seasoned with spices and herbs.
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  Pork Balls with Houttuynia Herb

  A dish made from pork and houttuynia herb, shaped into balls and cooked by boiling or steaming, offering a fresh and aromatic taste.
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  Beef Blood Sausage

  Beef blood sausage is a traditional delicacy made by mixing beef blood, fat, and seasonings, then steamed in beef intestines. It has a smooth texture and rich flavor.
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  Freshly Sliced Pork Loin

  A dish made from fresh pork loin sliced into thin pieces and quickly stir-fried, resulting in a tender and flavorful bite.
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  Vegetable Assortment Platter

  Vegetable platter made from a variety of seasonal vegetables, commonly including carrots, cucumbers, wood ear mushrooms, bean sprouts, seaweed, and lettuce. After blanching or dressing with a cold sauce, the vegetables are neatly arranged on a plate, preserving their natural colors and crisp texture.
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  Brown Sugar Glutinous Rice Cake

  Red sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
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  Crispy Pork Cracklings with Potato and Rice Noodles

  A spicy Sichuan-style dish featuring crispy pork cracklings, potato slices, and rice noodles, stir-fried to perfection for a crunchy and savory bite.
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  Guizhou Beef Shank

  A dish made from beef shank of the cow's hind leg, marinated and slow-cooked or braised with local chili and spices, resulting in tender and flavorful meat.

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