Caiji Charcoal Grill Chicken Pot
火锅 · ⭐ 3.5
Waishang Xintiandi
Dishes
Large Spicy CrawfishLarge spicy crawfish made with fresh large shrimp stir-fried in a blend of Sichuan peppercorns, chili, and aromatic spices, delivering a bold, numbingly hot flavor.
Mountain and Water Tofu SkinA Chinese vegetarian dish made with tofu skin, mushrooms, carrots, and peas, stir-fried to a savory finish. The name evokes natural harmony.
Spicy Frog Legs in Dry PotDry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
Signature Dry-Braised Fruit Garden ChickenA signature dish featuring chicken braised with fresh fruits in a dry stew, resulting in tender meat and rich fruit-infused flavor.
Signature Dry Pot Fruit Orchard ChickenSignature dry pot fruit orchard chicken is a Chinese dish made with chicken as the main ingredient, combined with vegetables and seasonings, cooked in a dry pot. The main ingredients include chicken, potatoes, green peppers, etc., with a fresh and slightly spicy flavor.
Clear and Refreshing Fig and Papaya Soup BaseA light and refreshing soup base made from fresh figs and papaya, simmered with red dates and goji berries for a sweet, smooth flavor.
Qingyuan Fruit Garden ChickenQingyuan Fruit Garden Chicken is a dish made with Qingyuan Fruit Garden Chicken, usually prepared by steaming or stewing to retain the original flavor of the chicken. The main ingredients include Qingyuan Fruit Garden Chicken, seasonings, and a small amount of side dishes.
Grilled FishGrilled fish is made from fresh fish, marinated and then grilled on a rack until golden and crispy. It is served with a variety of vegetables and spices, creating an appealing color and aroma.
Special Clay Pot Chicken StewA hearty stew made with fresh free-range chicken and vegetables, slow-cooked in a clay pot for rich flavor and tenderness.