Haiguo Dajia Fish Chicken Pot (Taishi Branch)
火锅 · ⭐ 3.3
No. 40, Tainan Road, Taishi Village
Dishes
Grilled Fish PortionA whole fish dish made by marinating a whole fish and grilling it over charcoal or in an oven. Usually cooked with potatoes, bean sprouts, and enoki mushrooms, then topped with a special sauce. The texture is crispy on the outside and tender inside, with rich aroma.
Homestyle Stir-Fried PorkFarmhouse stir-fried pork is a traditional Chinese dish primarily made with pork belly and green peppers. To prepare, slice the pork belly thinly and cut the green peppers into strips after removing the seeds. Next, heat a wok with oil, sauté minced garlic until fragrant, then add the pork belly slices and stir-fry until lightly golden. Add the green pepper strips and quickly stir-fry. Finally, season with适量 salt, light soy sauce, and a small amount of sugar, stir well, and serve.
Hot Dog SausageHot dog sausage is a processed meat product made primarily from pork, beef, or chicken, seasoned and stuffed into casings, then cooked by steaming or smoking. It is typically cylindrical in shape and can be eaten directly or heated and served in a bread as a fast food item.
Beef SkewersBeef skewers are made by cutting selected beef into chunks and threading them onto bamboo skewers. After marinating, they are slowly grilled over charcoal until the outside is charred and the inside remains tender and juicy. The meat is delicious on its own but even better when paired with a special sauce.
Frog and Chicken StewFrog and chicken stewed together with ginger, garlic, and chili, resulting in tender meat and rich sauce.
Pork Offal CongeeA savory rice porridge made with pork offal such as liver, lungs, and kidneys, commonly enjoyed as a breakfast dish in Cantonese cuisine.
Oyster and Shrimp CongeeA savory rice porridge made with fresh oysters and shrimp, simmered slowly to create a rich, smooth texture.
Grilled Frog LegsGrilled frog legs made from fresh frogs, marinated and charcoal-grilled. Tender meat with ginger, garlic, and rice wine to enhance flavor and remove fishiness. Slightly charred outside, juicy inside.
Charcoal-Grilled Pig TrottersCharcoal-grilled pig trotters are made by marinating pig trotters and roasting them over charcoal. The trotters are first blanched to remove odor, then seasoned and marinated before being grilled until the skin is crispy and the meat tender.
Braised Turtle PotA richly flavored dish made by slow-cooking fresh turtle with ham, mushrooms, and bamboo shoots in a savory sauce of soy sauce, rice wine, and sugar.
Cordyceps FlowerCordyceps flower is a dried edible fungus mainly made from cordyceps mycelium. Usually sold as dry product, it needs soaking before cooking. Commonly stewed with chicken, pork ribs or vegetables to make soup or dishes, preserving its nutrients and unique flavor.
Iron Plate Pork OffalA Chinese dish made with pork offal such as liver, stomach, and intestines, stir-fried quickly on a hot iron plate with vegetables like onions and peppers for a fresh, savory flavor.
Iron Plate Pig's StomachA dish made by stir-frying pig's stomach with vegetables on a hot iron plate, resulting in a tender and aromatic flavor.
Meat Connected to BoneSpiced chicken and chicken cartilage skewers are a grilled dish made by alternating chicken cartilage and chicken meat on skewers. After marinating, they are grilled on a rack until golden and crispy on the outside, with tender and juicy meat inside.
Fish Bone PorridgeA nourishing porridge made from fish bones and rice, known for its rich flavor and calcium content.
Chicken WingChicken drumettes are the middle section of chicken wings, typically marinated and cooked by frying, grilling, or stewing to achieve a crispy skin or tender meat.
Chicken KidneyChicken kidney is a dish made from chicken kidneys, stir-fried with aromatics like ginger, garlic, and scallions for a savory and tender texture.
Spicy Lamb TrottersSpicy lamb trotters, made with fresh lamb trotters as the main ingredient, seasoned with a variety of spices and chili peppers. The lamb trotters are first stewed until tender, then stir-fried with a specially prepared spicy and numbing sauce to fully absorb the rich spicy and numbing flavors.