Dongjiang Cuisine Hot Pot City (Tonghe Branch)
火锅 · ⭐ 3.5
50 meters southwest of the intersection of Lihu Jie and Dabi Xi Road
Dishes
Stir-Fried Seasonal VegetablesStir-fried Seasonal Vegetables is a dish primarily made with fresh seasonal vegetables. After washing, the vegetables are quickly stir-fried at high heat to preserve their natural color, aroma, and nutritional value. The dish offers a refreshing taste and a simple preparation method.
Stir-Fried Late Bok ChoyA Cantonese-style vegetable dish made by stir-frying late bok choy with garlic, resulting in a fresh and crisp texture.
Stir-Fried Rice NoodlesStir-fried rice noodles is a dish primarily made with rice noodles, accompanied by vegetables, meat, or seafood. Stir-fried at high heat, the rice noodles blend thoroughly with the ingredients, resulting in an appealing color and aroma.
Poached ChickenWhite-cut chicken is a traditional dish made primarily from young chicken. It is boiled without any seasonings, preserving the natural flavor of the meat. It is served with a specially prepared sauce to enhance its original taste.
Steamed Country Chicken with Red OnionSteamed country chicken with red onion is a dish made mainly with country chicken and red onion, cooked by steaming. The chicken is tender, and the red onion has a rich aroma with a fresh taste.
Donkey SkinDonkey skin is soaked, sliced, and stewed with seasonings until tender, often served with scallions, ginger, and garlic as a traditional dish.
Donkey MeatDonkey meat, primarily made from the meaty parts of the donkey, is finely cut and processed. The cooking methods are diverse, commonly including stewing, braising, and stir-frying, aiming to preserve the original flavor of the donkey meat. Donkey meat is tender in texture, delicious in taste, and rich in nutrition.
Donkey BloodMade from donkey blood, cleaned and cut into pieces, then cooked or stir-fried with seasonings. Often served with chili, scallions, ginger, and garlic for a smooth texture and rich flavor.