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A Zhao Chicken Stew (Shijing Shan Branch)

Hot pot · ⭐ 4.4

2nd Floor, Jingxi Jewelry City, No. 68 Lugu Road

Dishes

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  Qingyuan Crisp Skin Chicken

  Qingyuan爽皮鸡 is a cold dish made from whole chicken, marinated, boiled, cooled, coated with a special sauce, and dried. The skin is crisp and the meat tender, typically served with scallion strips, ginger threads, and chili oil.
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  Chao-Shan Beef Tendon Balls

  Chao Shan beef tendon balls are made primarily from high-quality beef, finely chopped and mixed before being kneaded into small meatballs. The特色 lies in the addition of适量牛筋 during processing, giving the balls both the freshness of beef and a chewy texture.
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  Salt-Baked Chicken Feet

  Salt-baked chicken feet is a dish made by marinating chicken feet in salt, spices, and seasonings, then baking them in hot salt until fully cooked and infused with flavor.
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  Classic Huafeng Noodles

  Classic Huafeng Noodles feature hand-pulled noodles with beef slices, greens, and a secret sauce. The noodles are chewy and elastic, while the marinated beef and vegetables are simmered in broth and finished with the special sauce.
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  Crispy Grass Carp Slices

  Crunchy grass carp slices are a dish made primarily from grass carp. The fish is sliced thin and briefly blanched in boiling water to retain its crisp, tender texture. It's typically stir-fried with scallions, ginger, garlic, and green/red peppers, or simmered in clear broth to highlight the fish's freshness.
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  Sesame Paste

  Sesame paste is a traditional dessert made primarily from black sesame, glutinous rice, and sugar. After soaking black sesame and glutinous rice, they are ground into a paste, then sugar is added and the mixture is cooked until thickened. It has a smooth texture and is rich in nutrition.
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  Lipu Taro

  Lipu taro is a dish featuring Lipu taro as the main ingredient, typically peeled, cubed, and steamed or simmered. It can be cooked with meat, shrimp, or vegetables to absorb their flavors, resulting in a soft and delicate texture.
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  Watercress

  Watercress, also known as豆瓣菜 (dòubàn cài), is a leafy vegetable valued for its tender green leaves. It is typically washed before cooking and can be stir-fried alone or with garlic, or simmered with meats to make soups. The dish has a bright color and a refreshing taste.
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  Tangerine Peel Red Date Tea

  Chenpi red date tea is made primarily from chenpi and red dates. Wash the chenpi, break it into pieces, remove pits from the dates, slice them, then boil in water and simmer for 20 minutes. Enjoy as-is or add rock sugar to taste.
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  Fish Dumpling with Soy Bean Curd

  Fish tofu and fried tofu pouches are the main ingredients. Fish tofu is made by mixing minced fish with egg white and starch, then steamed. Fried tofu pouches absorb flavors well. Both are simmered together in broth so the tofu absorbs the soup while the fish tofu stays tender.
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  Chicken Oil Rice

  Chicken oil rice is a traditional delicacy made primarily with chicken fat and fragrant rice. To prepare it, the rice is first stir-fried with chicken fat, then simmered with an appropriate amount of chicken broth until fully cooked, allowing the rice to absorb the rich aroma of the chicken fat and the savory flavor of the broth.

Reviews

• cocoa_crane
  Came here for the chicken and wow, did it deliver. Apparently the chickens are flown in fresh from Qingyuan, and you can totally taste it. They bring out a whole chicken on a plate and it's huge, easily enough to share. The skin was golden and glossy, the meat super tender, literally melted in my mouth. Before you dig in, scoop up a bowl of the broth — it's so rich and flavorful, really warms you up. And don't skip the sand ginger dipping sauce, classic combo and honestly the freshness just pops. Absolutely loved it, would 100% come back.