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Qi A Ma Dry Pot Rice Bowl (Luzhuang Sixth District Branch)

江浙菜 · ⭐ 4.3

Shop on 1st Floor, Block Geng & Block Ji, Longhu Jinghu Shuian, Guangchang East Road

Dishes

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  Peking Duck

  Peking duck is a traditional Beijing dish made from fatty and tender Peking ducks, using unique roasting techniques to achieve crispy, golden skin and tender meat. No seasonings are added during the roasting process, preserving its original flavor.
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  Dry-Fried Wood Ear Mushrooms

  Dry-fried wood ear mushrooms is a Chinese dish using wood ear mushrooms as the main ingredient. After washing and drying, the mushrooms are stir-fried in oil until slightly charred, then mixed with garlic, ginger, chili, and other seasonings to absorb the flavors fully.
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  Squirrel-shaped Mandarin Fish

  Squirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. A sweet and sour sauce made from sugar and vinegar is then prepared and poured over the fish, creating a vibrant appearance and a squirrel-like造型.
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  Plum Sauce Pork Strips

  A dish of pork strips marinated, fried, and glazed with a sweet and sour plum sauce.
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  Crystal Peeled Shrimp

  A refined dish featuring fresh peeled shrimp cooked in clear broth, seasoned with ginger, garlic, and scallions, then lightly thickened and finished with a glossy sauce for a delicate, translucent appearance.
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  Steamed Grouper

  A dish of fresh grouper steamed with ginger and scallions, highlighting the fish's natural freshness and delicate flavor.
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  Ribeye Steak

  Ribeye steak is made from the rib section of beef, marinated and then quickly grilled at high temperature. It has a golden surface, tender meat, and is served with a specially crafted sauce, offering a unique flavor.
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  Braised Pork Intestines

  Stewed pork intestines is a dish made primarily from pig intestines, cleaned and blanched to remove odor, then simmered with soy sauce, sugar, and cooking wine until tender and flavorful.
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  Braised Pork Belly

  Braised pork belly is a classic Chinese dish made with pork belly as the main ingredient. After stir-frying and slow simmering, the meat becomes tender and juicy. During cooking, ingredients such as caramelized sugar and soy sauce are commonly added to give the dish a rich red color and deep flavor.
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  Sheep's Sorrel Rice Cake

  A traditional Chinese dish made with fresh shepherd's purse and glutinous rice cakes, stir-fried together for a savory and delicate flavor.
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  Scallion Oil Eel Stew

  A traditional Chinese dish made with eel and scallions, simmered in a savory sauce for a rich, tender flavor.
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  Malan Head

  A cold dish made from tender shoots of the Malan plant, blanched and mixed with garlic, sesame oil, and salt for a fresh, crisp taste.
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  Fish Head Soup

  Fish head soup is made primarily with fish heads, seasoned with ginger slices and green onions, and slowly simmered. Fresh fish heads like bighead carp or black carp are used with water to create a creamy white broth with rich flavor.
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  Black Tofu

  Black tofu is made from black beans, soaked, ground into pulp, boiled, and coagulated. It has a deep brown or black color, smooth texture, and soft taste—ready to eat or cook.

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