Close

Dongjia Ancient Method Sour Soup Hot Pot (University Town Branch)

Hot pot · ⭐ 4.3

No. 450, Lushan South Road

Dishes

• 

  Dong-style Fried Rice Meatballs

  Dong-style Fried Rice Meatballs is a specialty dish of the Dong ethnic group in Guizhou. Main ingredients include minced pork, glutinous rice, and eggs. During preparation, the glutinous rice is first steamed or boiled, then mixed with seasoned minced pork. Egg liquid is added to enhance binding, and the mixture is shaped into balls. The meatballs are then pan-fried in hot oil until the surface turns golden and crispy, and the interior is fully cooked. The finished dish features a fragrant, crispy exterior and a soft, glutinous interior, with the flavors of meat and rice well integrated. It is sometimes served with a simple dipping sauce or stir-fried with vegetables.
• 

  Original Tender Beef

  Original tender beef slices are marinated with a bit of salt, soy sauce, and starch, then quickly stir-fried or blanched at high heat to retain tenderness. Main ingredient is beef, with seasonings like葱姜蒜.
• 

  Little Fat Sheep

  Xiaofeiyang is a hot pot dish featuring lamb as the main ingredient, typically using fresh leg or shoulder meat sliced thin, served with cabbage, potatoes, and tofu. Cook the lamb and vegetables in boiling clear or spicy broth, and enjoy with sesame sauce, garlic paste, and cilantro.
• 

  Signature Dong-style Fermented Sour Soup Pot

  A traditional sour soup pot made with fermented broth from the Dong ethnic group, featuring pork, tofu, and vegetables simmered slowly for rich flavor.
• 

  Waterfall Potato Shreds

  Waterfall Potato Shreds is a dish primarily made with potatoes. The potatoes are sliced into细丝, then blanched or briefly fried, and mixed with seasonings. During preparation,辅料 such as green onions, ginger, and garlic are typically added, and finally hot oil is poured over to enhance aroma, creating a visual effect resembling a waterfall.
• 

  Freshly Killed Live Fish

  Freshly caught live fish is selected, slaughtered, and cleaned by removing the internal organs and scales. Depending on the cooking method, it can be cut into pieces or cooked whole. Common preparations include steaming, braising, stewing, or frying, enhanced with seasonings such as ginger, scallions, and garlic to elevate the flavor.
• 

  Bald Dragon Tripe

  Bàowáng máodù is a dish primarily made with beef tripe, which is cleaned and then quickly blanched in boiling water or涮 (stir-fried) in hot pot. The tripe has a crisp and tender texture with a smooth mouthfeel, commonly served with condiments such as garlic paste, cilantro, and chili oil.
• 

  King Fresh Tripe

  Fresh beef tripe marinated in secret spices and quickly blanched, served with a garlic oil dipping sauce for a spicy and numbing flavor.
• 

  Fresh Fish

  Fresh fish dishes use fresh seafood as the main ingredient, typically cleaned and prepared by steaming, braising, stewing, or frying. Regional flavors may include ginger, scallions, garlic, and soy sauce for seasoning.
• 

  Fresh Beef Stir-fry

  A spicy and flavorful dish made with fresh beef stir-fried in a special sauce, popular in Sichuan cuisine.

Reviews