Bajian Hot Pot & Skewers (Dazhulin Branch)
火锅 · ⭐ 4.2
No. 106 Jinzhu Road
Dishes
Five-Spice BeefFive-spice beef is a dish made by stewing beef with five spices: star anise, cinnamon, Sichuan pepper, cloves, and fennel. Beef is cut into pieces, blanched to remove odor, then slowly cooked with spices and seasonings until tender and flavorful.
Braised Chicken FeetBraised chicken feet is a dish made primarily with chicken feet, blanched and then slowly simmered in a seasoned braising sauce until tender and flavorful. The sauce typically includes star anise, cassia bark, bay leaves, Sichuan peppercorns, light soy sauce, dark soy sauce, and rock sugar.
Original Brown Sugar TangyuanMade with glutinous rice dough and filled with black sesame or red bean paste, served in a sweet brown sugar syrup for a classic Chinese dessert.
Small AbaloneFresh abalone is the main ingredient, carefully processed and then steamed or braised with simple seasonings to retain its natural flavor and tender texture.
Proud Small CatfishA spicy stir-fry dish featuring small catfish, seasoned with chili, Sichuan pepper, and aromatics for a bold, flavorful bite.
Red Soup PotSpicy broth made with beef tallow, chili, Sichuan pepper, and various spices. Main ingredients include beef, lamb, chicken, tofu, and vegetables, all cooked together in the broth.
Mango Burst DumplingsMango burst dumplings feature glutinous rice balls filled with fresh mango and coconut pearls, offering a soft, chewy texture and sweet, refreshing flavor.
Cheese Strawberry Ice TangyuanA dessert combining chewy tangyuan with fresh strawberries and creamy cheese, served chilled for a refreshing treat.
Cilantro BeefCilantro 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.
Spicy Chicken GizzardSpicy Chicken Cartilage is a dish primarily made with chicken cartilage, stir-fried with chili peppers, Sichuan peppercorns, and other seasonings. The preparation involves marinating the chicken cartilage, then quickly stir-frying it at high heat with spices until it becomes golden and crispy.