Uncle Tang's Snail Hot Pot and Luosifen
小吃快餐 · ⭐ 4.0
Unit B-2056B, Level 2, Yu Hua Plaza
Dishes
Chopped Chili PasteChopped chili sauce is made from fresh red chilies, garlic, ginger, salt, and a small amount of白酒. After chopping the chilies, they are mixed with seasonings and fermented to create a spicy condiment.
Cantonese SausageCantonese sausage is made from pork through processes such as chopping, marinating, stuffing into casings, and sun-drying. It has a bright color, firm texture, and a unique sweet aroma, making it a traditional delicacy in Guangdong Province.
Guangxi Sour Bamboo Shoot FishA Guangxi specialty featuring fish and sour bamboo shoots simmered with spices, offering a tangy and spicy flavor profile.
Guangxi Fermented Bamboo ShootsA traditional fermented bamboo shoot dish from Guangxi, made by pickling fresh bamboo shoots to achieve a tangy and crunchy texture, commonly served with rice noodles or as a side dish.
Signature Bone Soup LuosifenA signature dish featuring a rich bone broth base, spicy fermented bamboo shoots, tofu skin, peanuts, and chewy rice noodles for a bold, tangy, and numbing flavor.
Sauces Beef MeatballsSau Yee Beef Balls is a traditional dish made primarily from beef, characterized by its hidden broth inside. During preparation, the beef is minced and seasoned, then wrapped around a specially prepared broth before being skillfully shaped into balls. After cooking, the beef balls have a tender texture, and biting into them releases a rich, savory broth, adding depth and complexity to the dish.
Wood Ear NoodlesBlack fungus strips is a cold dish made by slicing soaked dried black fungus, mixed with shredded carrots, cucumber, and other vegetables, then seasoned with soy sauce, vinegar, sesame oil, and garlic.
Hot Pot Meatball PlatterHot pot meatball platter mainly consists of various meatballs, including beef, pork, fish, and shrimp balls, made by mincing meat, adding seasonings, mixing well, then shaping by hand or machine, and boiling for hot pot consumption.
Juicy Fish BallsBaozhi fish balls are made from fresh fish meat, minced and mixed until elastic, then shaped by hand or machine. They are tender and juicy when cooked, typically served in broth or clear soup, with vegetables or seasonings added for enhanced flavor.
Beef and Pork Offal LuosifenA spicy and sour rice noodle dish featuring beef and pork offal, simmered in a fermented fish-based broth with vegetables and herbs.
Beef Shank LuosifenBeef Shank Luosifen features tender beef shank simmered in a spicy and sour broth, served with rice noodles and traditional Luosifen toppings like pickled vegetables and fried tofu.
Snail and Pig Trotter StewA Chinese dish made with snails and pig trotters, slow-cooked with spices like ginger, scallions, and star anise, resulting in a rich, savory stew.
Pickled Radish CubesA refreshing cold dish made by marinating diced white radish in vinegar, sugar, salt, and chili for a crisp, tangy flavor.
Vinegar-Marinated Green PepperA refreshing cold dish made by marinating fresh green peppers in vinegar, garlic, and sugar for a crisp, tangy flavor.
Duck Foot StewDuck foot stew is made with duck feet as the main ingredient, simmered with ginger slices, green onions, star anise, and other spices. After blanching, the duck feet are slow-cooked in a clay pot to achieve a soft, flavorful texture.
Duck BloodDuck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.