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A Zhao Chicken Clay Pot (Ditan Park Branch)

Hot pot · ⭐ 4.7

No. 29 Zhongjie, Hepingli

Dishes

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  Ginger Paste

  Ginger paste is made by peeling fresh ginger and grinding it into a fine paste, commonly used for seasoning or as an ingredient in dishes. Made from fresh ginger, it's prepared by hand or with tools and can be used directly or mixed with other seasonings.
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  Four-Section Condiment Plate

  A cold dish featuring four different seasoning condiments: garlic paste, ginger powder, green onion, and chili oil, served over raw vegetables like lettuce or cucumber. Each condiment is placed in a separate small dish for individual customization.
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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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  Qingyuan Yangshan Chicken

  Qingyuan Yangshan chicken is a dish featuring Qingyuan Yangshan chicken as the main ingredient. The chicken is cleaned, blanched to remove odor, then stewed or braised with scallions, ginger, garlic, and other seasonings to make it tender and flavorful. Some recipes add mushrooms and carrots for enhanced taste.
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  Chaozhou Beef Balls

  Chaozhou beef balls are made from fresh beef leg meat, pounded into paste, mixed with starch, egg white, salt, and other seasonings, then hand-formed into balls and boiled. The process emphasizes fine texture and elasticity, resulting in a chewy, resilient bite.
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  Corn

  Corn is a common ingredient that can be cooked in various ways, such as boiling, grilling, or stir-frying. When boiled, keeping the husks intact imparts a subtle fragrance to the corn. Grilled corn develops a slightly charred surface, offering a unique smoky flavor. Stir-fried corn is often paired with pine nuts and carrots, creating a colorful dish with rich textures and flavors.
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  Luoding Wrinkled Fish Dumplings

  Luoding Wrinkled Fish Balls is a traditional Cantonese dish made primarily from fresh fish meat, mixed with egg white and starch to form a paste, then deep-fried. The fish meat is minced or beaten and combined with seasonings to create a smooth fish paste, which is shaped into balls and fried until golden brown with a wrinkled texture on the surface, while remaining tender and elastic inside.
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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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  Taro

  Taro is a root vegetable, with taro as the main ingredient, typically cooked by steaming, boiling, or stewing. It can be served as a standalone dish or combined with other ingredients such as pork ribs or chicken to make taro stew or taro soup.
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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

• fluffy_finch
  The chicken was so tender and juicy, especially the Qingyuan free-range chicken — crispy skin, super tender meat, soaked up all the broth and basically melted in my mouth. The broth was rich and flavorful, tasted really clean and not greasy at all, with a subtle herbal note that warmed you right up. The side dishes were great too, the tofu skin and beef balls had absorbed so much of the soup and were honestly so good. The vibe was kinda like a Japanese izakaya, really cozy. Dip it in the ginger sauce and it takes it to another level. Overall definitely worth trying.