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Man Tang Hong Special Dry Pot (Jiahe Waterfront Bay Branch)

川菜 · ⭐ 3.5

No. 909 Heshun Avenue

Dishes

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  Cold Rice Cake

  Cold rice cake is a traditional dessert made from glutinous rice flour, water, and sugar, mixed evenly and steamed. After steaming and cooling, it's cut into small pieces and served with brown sugar syrup, osmanthus paste, or coconut milk.
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  Prawn

  基围虾 is a dish made primarily with fresh基围虾. The preparation typically involves cleaning the shrimp, then stir-frying or steaming them with seasonings such as garlic and ginger to preserve their fresh and delicious taste.
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  Prawn Noodle Soup

  A dish featuring fresh prawns and thin rice noodles, cooked in a light broth with aromatics like ginger and garlic for a savory, delicate flavor.
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  Dry Pot Stuffed Crab Cakes

  Dry pot stuffed crab cakes are a dish made with crab meat as the main ingredient, combined with pork or shrimp fillings, and cooked using a dry pan method. The texture is tender, crispy on the outside, and juicy inside with a rich flavor.
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  Dry Pot Chicken Gizzards

  A spicy Sichuan dish made with chicken gizzards and vegetables, stir-fried in a dry pot for a rich, aromatic flavor.
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  Spicy Beef Hot Pot

  Spicy beef brisket is a dish featuring beef rolls as the main ingredient, paired with potato slices, green peppers, and onions. It's stir-fried in oil and simmered with seasonings to absorb the rich sauce flavor.
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  Large Pot Crispy Intestine

  Large Pot Crispy Intestine is a Sichuan dish made with pork intestines, which are deep-fried to make the outer skin crispy and the inside tender. Main ingredients include pork intestines, chili peppers, and Sichuan peppercorns, and it is stir-fried in a dry pot.
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  Sau Jimmy Beef Ball Noodle

  Sau Jimmy Beef Ball Noodle is a Chinese snack made with beef balls, special broth, and rice noodles. The beef balls are crispy on the outside and juicy inside, paired with a delicious broth and soft rice noodles for a rich texture.
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  Duck Blood

  Duck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.

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