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Zhuang Xiao Wang Crispy Chicken Pot (Dacheng Dawei Street Store)

火锅 · ⭐ 4.5

Shop 1, No. 15, Dalong Dawei Road

Dishes

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  Five-fingered Mulberry Steam Chicken

  A nourishing dish made by steaming chicken with five-fingered mulberry and other herbs, resulting in tender meat and a rich, medicinal broth.
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  Five-fingered Mulberry Crispy Chicken Pot

  A savory dish featuring crispy-skinned chicken stewed with five-fingered mulberry, creating a rich, aromatic broth and tender meat.
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  18-Second Beef Tripe

  A classic Sichuan hot pot dish featuring fresh beef tripe quickly blanched for 18 seconds to retain its crisp texture, served with spicy broth and garlic-drenched dipping sauce.
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  Fig Soup Base

  A sweet and aromatic soup base made from fresh figs, red dates, and goji berries, simmered slowly for a rich, natural flavor.
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  Fig Crispy Chicken Pot

  Crispy chicken with figs, marinated and deep-fried for a crunchy texture, then simmered with fresh figs to create a savory and sweet dish.
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  Steam Chicken

  Steam chicken is a dish made primarily from chicken, combined with various medicinal herbs and seasonings and steamed. The chicken is carefully selected and prepared, then cooked together with the herbs in a steamer using high-temperature steam. This method preserves the tender texture and nutritional value of the chicken.
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  Stone Olive Crispy Chicken Pot

  A savory dish featuring crispy-skinned chicken stewed with stone olives, offering a rich, tender flavor and aromatic broth.
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  Braised Bullfrog with Perilla

  Braised bullfrog with perilla leaves, a flavorful dish combining tender frog meat and aromatic herbs.
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  Crispy Chicken

  Crispy chicken is a dish primarily made with chicken as the main ingredient. To prepare it, first marinate the chicken to infuse flavor, then coat it in a crispy batter or breadcrumbs, and finally bake it in an oven or fry it in hot oil until the skin turns golden and crunchy.
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  Changsha Stinky Tofu

  Changsha stinky tofu is made primarily from tofu that, after fermentation, develops white mold on its surface. During cooking, it is deep-fried until the exterior becomes crispy, then served with a specially prepared chili sauce and seasonings.

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