Xuan Wei Fang Rotating Mini Hot Pot (Dalong Store)
火锅 · ⭐ 3.9
No. 5, East District, Laiwushan Community, Dalang Subdistrict, Room 109–110
Dishes
Five-Spice Braised Chicken FeetA Chinese cold dish made by slow-cooking chicken feet in a broth infused with five-spice powder and aromatic herbs, resulting in tender, flavorful bites.
Health-Preserving Three-Fresh Soup BaseMade from chicken bones, pork bones, and dried scallops, simmered for over 8 hours. Clear broth rich in collagen and amino acids. Can be paired with vegetables, mushrooms, or meat, offering nourishing health benefits.
清油麻辣锅清油麻辣锅以牛油和清油混合炒制底料，加入豆瓣酱、花椒、辣椒、姜蒜等香料熬煮，再放入牛肉、毛肚、黄喉、蔬菜等食材煮熟食用。
Old Sichuan Red Oil BrothA rich, spicy broth made from beef tallow, chili, Sichuan pepper, and fermented broad bean paste, simmered with traditional Chinese herbs for authentic Sichuan flavor.
Old Jar Sichuan Pickled Mustard GreensOld jar sour cabbage is primarily made from fresh cabbage, processed through washing, pickling, and fermentation. The cabbage is layered into clay jars, salt and water are added, then sealed and placed in a cool location to naturally ferment for several weeks to months, developing a unique sour flavor.
Medicated Chicken Soup BaseA nourishing chicken soup base made with medicinal herbs like astragalus and ginseng, ideal for health tonics.
Sour Lemon Soup BaseMade primarily from lemon and sour soup base, simmered with ginger, garlic, chili, and other seasonings. Offers a refreshing sour taste with a hint of spiciness and strong lemon aroma.
Wild Mushroom Soup BaseA rich broth made from various wild mushrooms such as matsutake, boletus, and chicken of the woods, known for its deep umami flavor and health benefits.
Fresh Orange FruitFresh Orange Fruit is a dish made primarily with fresh oranges, typically peeled and sliced or juiced, mixed with other fruits like apples, bananas, or strawberries. It can be eaten directly, chilled as a drink, or sweetened with a little honey, serving as either a dessert or beverage.