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Hejian Da Ge Lu Rou Huo Shao (Xiongdi Mei Shi Cheng Dian)

其他美食 · ⭐ 3.7

No. 17, Floors 1–4, Building 56, Area 3, Tian Tong Dong Yuan, East Tai Ping Zhuang Road (inside Ziyunge Roast Duck Restaurant)

Dishes

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  Whole Live Fire Roast

  Whole live fish stew is a dish made with fresh live fish and seasonings like scallions, ginger, and garlic, slowly braised until tender with rich broth.
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  Eight Treasure Porridge

  Eight Treasure Porridge is a traditional Chinese porridge made by simmering glutinous rice, red beans, peanuts, oats, black rice, red dates, goji berries, and longan dried fruit together. Each ingredient is carefully selected and combined to ensure a rich texture and maximize nutritional value. During the slow cooking process, the aromas of all ingredients blend harmoniously, creating the unique, rich flavor that defines Eight Treasure Porridge.
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  Braised Pork with Flatbread

  Stewed dough buns are a traditional snack made from stewed dough (made from sweet potato starch) and baked flatbread (made from flour). The process involves mixing sweet potato starch with water, boiling it until thickened and solidified into stewed dough, then baking the flatbread until crispy on the outside and soft on the inside. Finally, both the stewed dough and the flatbread are roasted together to absorb the flavors.
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  Minced Meat Bao

  Jingrou Huoshao is a snack made from unleavened dough filled with lean pork. The pork is minced and mixed with seasonings, then wrapped in fermented dough and grilled or pan-fried until the exterior is crispy and the filling is fully cooked.
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  Rib Plate Meat

  Rib meat refers to lean pork with skin from the rib area, typically cut into chunks or slices and cooked by stewing, braising, or grilling after marinating with scallions, ginger, soy sauce, and cooking wine.
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  Tremella Soup

  Tangyuan soup is a dessert made primarily from silver ear fungus, which is gently simmered to perfectly blend the nutrient-rich and delicious qualities of the fungus. The soup has a delicate texture, with the gelatinous substance from the silver ear giving it a smooth, silky mouthfeel. When combined with an appropriate amount of rock sugar, it offers a sweet taste without being overly rich, making it both nutritious and satisfying.
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  Donkey Offal Hot Pot

  Donkey offal hot pot is a dish featuring donkey organs like intestines, stomach, and liver, cooked with vegetables such as cabbage and bean sprouts in broth or water. The offal is cleaned, sliced, and slowly stewed with seasonings to blend flavors.
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  Donkey Skin

  Donkey skin is soaked, sliced, and stewed with seasonings until tender, often served with scallions, ginger, and garlic as a traditional dish.
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  Donkey Kidney Soup

  Donkey kidney soup features donkey kidneys as the main ingredient, seasoned with ginger slices and green onions, then simmered in water until tender and flavorful. The broth is clear and the texture is soft and delicate.
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  Donkey Bone and Purple Laver Soup

  Donkey bone seaweed soup is made by simmering donkey bones for a long time to extract marrow and gelatin, then adding seaweed and ginger slices to stew. The broth is clear or slightly milky with a fresh, nutritious taste.
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  Donkey Bone Tofu Soup

  Donkey bone tofu soup uses donkey bones as the main ingredient, slowly simmered to extract marrow and gelatin, then combined with soft tofu to create a rich broth where the tofu absorbs the savory flavor of the bones. Ginger slices and green onions are typically added to remove fishiness and enhance aroma.

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