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Daren Jia · Clay Pot Turtle · Centuries-Old Intangible Heritage (Lousong Branch)

火锅 · ⭐ 4.8

1st Floor, Suhang Building, No. 114 Nanbaiyan Street, Huxi Community Working Committee (inside Lousheng Culture and Sports Center)

Dishes

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  Free-range Chicken

  Free-range local chicken, slaughtered and prepared by stewing, boiling, or braising. Main ingredient is chicken, seasoned with ginger and scallions, optionally with dried mushrooms and goji berries to preserve the original flavor.
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  1-pound Free-range Chicken

  A 1-pound free-range chicken, cleaned and simmered in water, preserving its natural flavor. Tender meat and clear, delicious broth.
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  Baby bok choy

  Baby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
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  Medicinal Mushroom Turtle Soup Pot

  A nourishing soup pot featuring turtle and medicinal mushrooms, slowly simmered for rich flavor and health benefits.
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  Beef penis

  牛鞭是一种以牛的生殖器官为主要食材的菜肴，通常经过清洗、焯水处理后，与多种调料一同炖煮或红烧，使其软糯入味。
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  Softshell Turtle and Free-range Chicken Stew (Nourishing Beauty)

  A nourishing stew made with softshell turtle and free-range chicken, simmered with herbs for beauty and vitality.
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  Softshell Turtle with Bullfrog Stew

  Main ingredients are softshell turtle and bullfrog, blanched then stewed with scallions, ginger, garlic, soy sauce, cooking wine, and broth, slowly simmered until flavors blend perfectly.
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  Soft-shelled Turtle and Abalone Stew (Awaken Goddess Collagen)

  A rich stew of soft-shelled turtle and abalone, simmered slowly to enhance collagen content and nourish the skin.
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  Sauce-Flavored Softshell Turtle Casserole

  A richly flavored dish featuring fresh softshell turtle braised in a savory sauce, served in a clay pot for deep, aromatic taste.
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  Braised Turtle Casserole with Soy Sauce Flavor

  Made from turtle as the main ingredient, braised slowly with soy sauce flavoring. Cooked in a clay pot over low heat, resulting in rich broth, tender turtle meat, and a deep savory taste with prominent soy aroma.
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  Sauce-Flavored Broth

  The sauce-based broth is made with various spices and doubanjiang, stir-fried with scallions, ginger, garlic, star anise, cinnamon, then boiled with stock or water to create a rich, complex aroma. Key ingredients include doubanjiang, chili, Sichuan peppercorns, scallions, ginger, garlic, and multiple spices.
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  Spicy Turtle Pot

  Spicy turtle pot made with fresh turtle simmered in a rich broth of chili, Sichuan pepper, and fermented bean paste.

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