Master Huang's Claypot Spicy Hot Pot (Dashí Store)
小吃快餐 · ⭐ 3.5
No. 23, Foaianfang Street, Dasan Village, Dashi Subdistrict, Room 101
Dishes
Baby bok choyBaby 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.
Bok choyBok choy is a common leafy vegetable, primarily made from the leaves and stems of bok choy. It is usually washed and blanched or stir-fried directly, with seasonings such as garlic and salt added to maintain its fresh and tender texture.
Hefen Chaoshan StyleA dish featuring fresh rice noodles stir-fried with beef, offal, or seafood in a savory sauce, typical of Chaoshan cuisine.
Chao-Shan Pork BallsChao-Shan pork balls are a traditional dish from Chaozhou, Guangdong, made by mixing fresh pork leg meat with scallion water, egg white, and starch, then shaped into balls and boiled until tender and springy.
Chao Shan Fish BallsA Cantonese dish made from fresh fish meat mashed into a paste and steamed into balls, seasoned with ginger and scallions. Delicate and tender, highlighting the natural flavor of fish.
Beef Offal SkewersBeef offal skewers are made by threading beef tripe, intestines, and lungs onto sticks, then braised and grilled for a flavorful street food experience.
Water spinachWater spinach is a common vegetable beloved for its tender texture and unique fragrance. It can be prepared by stir-frying simply or with garlic, preserving its natural flavor and presenting an appealing green color.
Enoki MushroomEnoki mushrooms, using fresh enoki mushrooms as the main ingredient, are typically stir-fried or steamed with seasonings such as garlic and chili, preserving their tender texture and nutritional value—a quick and popular home-cooked dish.
LeekLeek, also known as 'Yang-promoting grass,' is a common vegetable. Its narrow, long leaves are vividly green and emit a unique aroma. When cooking, it can be stir-fried, made into a cold dish, or used as a filling, preserving its natural flavor and nutritional value.