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La Da Tong Food Hall (Qianfeng South Road Branch)

其他美食 · ⭐ 3.7

Ground-floor commercial unit, Xinmei Tiandi, Xinzhuang West Road

Dishes

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  Kung Fu Stewed Fish

  A Chinese dish featuring fresh fish stewed slowly with tofu, mushrooms, and ginger, resulting in a rich and savory flavor.
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  Round and Round

  A traditional Chinese dish symbolizing family unity, made with savory fillings like pork and shrimp wrapped in glutinous rice or dough and steamed to perfection.
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  Datong Ecological Daylily

  A healthy dish made from high-quality daylilies, processed using traditional methods such as sun-drying and steaming, known for its crisp texture and natural fragrance.
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  Tianzhen Old Soup Pig Trotters

  Tianzhen old soup pig trotters use premium pig trotters slow-cooked in traditional broth for hours, resulting in tender meat and rich, savory flavor.
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  Bok Choy Potato Tofu Stir-fry

  A simple and nutritious dish made by stewing bok choy, potatoes, and tofu together, with a soft and savory flavor.
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  Millet Cold Cake

  Xiaomi Lingao is a traditional sweet made primarily from millet. After soaking, millet is ground into flour, mixed with water to form a paste, steamed, cooled, and cut into small pieces. It can be enjoyed with syrup or honey, offering a soft, chewy texture and a refreshing taste.
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  Spicy Tripe with Dipping Sauce

  A spicy Sichuan-style dish featuring blanched beef tripe served with a flavorful dipping sauce made from garlic, chili oil, and soy sauce.
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  Bubble Oil Cake

  Bubble oil cake is a traditional Chinese pastry made from flour, sugar, oil, and water. The dough is rolled thin, folded into small pieces, and deep-fried until bubbles form on the surface and the inside becomes soft. It has a crispy exterior and a sweet, tender interior.
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  Hunyuan Cold Vermicelli

  Hunyuan cold vermicelli is a traditional snack from Huyuan County, Shanxi Province, made primarily from pea starch. The starch is mixed with water, steamed in a container, cooled, then cut into strips or cubes. It's served with soy sauce, vinegar, garlic paste, chili oil, and cilantro.
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  Pork Steamed Dumplings

  Pork shumai is made with lean pork and seasonings like scallions and ginger, wrapped in thin dough and steamed. Shaped like a funnel with an open top, it's often enhanced with ingredients like mushrooms and shrimp.
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  Boiled Mixed Vegetables

  A dish of mixed vegetables briefly blanched in boiling water and served with a light sauce, preserving their natural flavor and crisp texture.
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  Bamboo Shoots, Asparagus, Cashew Nuts with Shrimp

  A refreshing Chinese dish featuring shrimp, asparagus, bamboo shoots, and cashew nuts, stir-fried for a balanced taste and texture.
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  Braised Eggplant

  Braised eggplant is a home-style dish primarily made with eggplant. The eggplant is first cut into pieces or segments, then deep-fried until golden brown. After that, seasonings such as soy sauce, sugar, and garlic are added to braise the eggplant until it absorbs the flavors, and finally the sauce is reduced to allow the eggplant to fully absorb the broth.
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  Old Tong's Fried Pork with Oil

  Lao Datong Guoyou Rou is a Chinese dish featuring pork as the main ingredient. Thinly sliced pork belly is fried until slightly golden, then stir-fried with wood ear mushrooms, carrots, and green peppers. Seasoned with soy sauce, cooking wine, and salt, it's finished with a cornstarch slurry to create a crispy exterior and tender interior.
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  Old Taiyuan Sweet and Sour Meatballs

  Old Taiyuan sweet and sour meatballs are made from pork, seasoned and shaped into balls, fried until golden, then coated in a sauce of sugar, vinegar, soy sauce, and starch.
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  Screw Pepper Stir-Fried with Pork Belly

  Screw pepper and pork belly are stir-fried together, creating a spicy and aromatic dish with tender meat and fresh peppers.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

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