Yuding Four Seasons Charcoal Roasted Chicken Pot • Crispy Skin Chicken • Leizhou Lamb Pot (Xihua Road Branch)
火锅 · ⭐ 3.9
No. 831, Renmin North Road
China trip · China travel
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Dishes
Five-Fingered Mulberry and牛大力 Soup BaseA nourishing soup base made from five-fingered mulberry and niu dali, simmered with chicken or pork bones for a rich, savory flavor.
Fig and Papaya Soup BaseA sweet and nourishing soup base made from fresh figs and papaya, slow-cooked to enhance natural sweetness and enzymes.
Hairy Peach and牛大力 SoupA nourishing soup made with hairy peach and astragalus root, simmered slowly for a delicate, savory flavor.
Clear Nourishing Soup Base for Spleen Health and Dampness RemovalA nourishing soup base made from lotus seeds,芡实, poria, and coix seed, ideal for strengthening the spleen, removing dampness, and cooling internal heat.
Clear Nourishing Herbal Chicken PotA nourishing chicken pot simmered with herbal ingredients like goji berries and ginseng, served on charcoal for a rich, healthy flavor.
Qingyuan Free-range ChickenQingyuan free-range chicken is a delicacy made from locally raised chickens in Qingyuan, Guangdong, cooked by steaming or stewing to preserve its natural flavor and tenderness.
Zhanjiang OysterFresh oysters from Zhanjiang, steamed or grilled to preserve natural flavor, often served with garlic, chili, or lemon for a savory taste.
Qianjiang CrawfishFresh crawfish from Qianjiang are the main ingredient, cooked with seasonings such as scallions, ginger, garlic, chili peppers, and Sichuan peppercorns. First, clean the crawfish and blanch them to remove any fishy odor. Then, stir-fry the辅料 in oil until fragrant, add the crawfish, and stir-fry. Finally, add seasoning and simmer until fully flavored.
Stone Olive Soup BaseA savory soup base made from stone olive, pork bones, and chicken frames, known for its clear broth and health benefits such as clearing heat and moistening the lungs.
Bamboo Shoot Coconut ChickenBamboo fungus coconut chicken is made with chicken, bamboo fungus, and coconut water. Fresh chicken leg meat or whole chicken is used, with soaked bamboo fungus added to the pot along with coconut water and ginger slices, slowly simmered for a clear, sweet, and fresh broth.