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Er Dang Jia Hot Pot Skewers (Suzhou Huangdai Store)

火锅 · ⭐ 4.3

No. 206-208 Chunfeng Road

Dishes

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  Ice Jelly

  Ice jelly is a traditional dessert made from ice jelly seeds, processed into transparent gel-like blocks. To prepare it, the blocks are cut into细条 or small pieces and mixed with ingredients such as brown sugar syrup, sesame seeds, crushed peanuts, and fruit pieces. It has a smooth, refreshing texture that cools and refreshes the body.
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  Sichuan-style Crispy Pork

  A Sichuan dish made by frying marinated pork slices until crispy, known for its spicy and savory flavor.
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  Brown Sugar Glutinous Rice Cake

  Red sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
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  Mixed Skewers

  A dish of mixed meat and vegetable skewers, grilled or stir-fried with savory seasoning.
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  Mushroom Soup Yum-Yum Pot

  A dual-flavor hot pot, the Mushroom Soup Yang-Yang Pot features a rich mushroom broth on one side, made by slow-cooking a variety of rare mushrooms to create a deeply flavorful and aromatic soup. On the other side, diners can choose between spicy or clear broth to suit their taste preferences. The pot is filled with an abundant selection of ingredients including various meats, seafood, and vegetables—making it an ideal choice for group dining.
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  Cilantro Beef

  Cilantro beef is a dish primarily made with tender beef and fresh cilantro. To prepare it, first slice the beef thinly and marinate it with seasonings to infuse flavor. Next, quickly stir-fry the beef in hot oil until it changes color, then add cilantro pieces and gently stir until evenly mixed.
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  Black Widow Wine

  Black Widow Wine is an infused liquor made with sorghum wine as the base, steeped with black ingredients such as black goji berries, mulberries, and black dates. The ingredients are cleaned, dried, and combined with sorghum wine in a sealed container, then left to infuse in a cool place for about 30 days with occasional shaking. After straining, the wine is bottled. It has a deep purplish-red color and a rich, fruity aroma blended with the liquor's fragrance.

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