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Da Tou Braised Vegetables (Renhe Garden Branch)

小吃快餐 · ⭐ 4.0

Shop No. 106, Building 6, Renhe Jiayuan, Daqiang Road

Dishes

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  Spiced Braised Quail Eggs

  Marinated quail eggs are a dish primarily made with quail eggs, which are boiled and then slowly simmered in a specially prepared marinade, allowing the eggshells to absorb the rich flavors. During preparation, ingredients such as soy sauce, star anise, cinnamon bark, and bay leaves are typically added to enhance taste and create a deep, rich color.
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  Passion Fruit Chicken

  A whole chicken marinated with passion fruit and roasted to perfection, offering a juicy, tangy-sweet flavor.
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  Braised Duck with Big Head Sauce

  A Chinese dish made by slow-cooking duck meat in a savory sauce of fermented bean paste, soy sauce, and sugar, resulting in tender, flavorful meat.
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  Signature Braised Beef Shank

  A premium beef shank slow-cooked in a secret blend of spices and sauces, resulting in tender, flavorful meat with rich aroma.
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  Lemon Chicken Claw Salad

  A chilled dish made from boneless chicken feet marinated in lemon, garlic, and chili for a tangy, spicy flavor.
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  Spicy麻 Chicken Hot Pot

  A spicy chicken hot pot featuring tender chicken and aromatic spices, served in a small pot for a bold, flavorful experience.
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  Popular Pork Head Meat

  A flavorful dish made from pork head meat, slow-cooked in a savory broth and sliced for serving.
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  Fatty Intestine with Goose Blood

  A spicy Sichuan dish made with pork intestines and goose blood, stir-fried with chili, Sichuan pepper, and fermented bean paste for a bold, numbing flavor.
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  香辣小郡肝

  香辣小郡肝是一道以猪或牛的小郡肝为主要食材的菜肴，辅以辣椒、花椒、蒜、姜等调料炒制而成。小郡肝经过清洗处理后切片，与调味料一同快速翻炒，保持其脆嫩口感。
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  Spicy Duck Feet

  Spicy duck feet is a dish primarily made with duck feet, which are marinated and cooked to fully absorb the spicy and numbing seasonings, resulting in a bright red color. The preparation process includes cleaning the duck feet, blanching to remove odor, then stir-frying with chili peppers, Sichuan peppercorns, and other seasonings, followed by reducing the sauce to intensify the flavor—creating a rich, spicy, and numbing taste.

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