Uncle Liu's Arong Lamb
Hot pot · ⭐ 4.1
Stalls No. 1–8, Nanning Port Section, Tourism Wharf, Minsheng Square, Jiangbei Avenue
Dragon Mate tips
If you are traveling in China to visit Nanning, this restaurant is worth a stop for great food. This restaurant is located at Stalls No. 1–8, Nanning Port Section, Tourism Wharf, Minsheng Square, Jiangbei Avenue. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Five-Willow Fried Egg, Dry-Fried Green Beans, Dry Pot Pork.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Nanning
- Category: Hot pot
- Rating: 4.1
- Address: Stalls No. 1–8, Nanning Port Section, Tourism Wharf, Minsheng Square, Jiangbei Avenue
- Popular dishes: Five-Willow Fried Egg, Dry-Fried Green Beans, Dry Pot Pork, Nourishing Lamb Soup, Stir-fried Oil-mustard Greens
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Dishes
Five-Willow Fried EggFive Willow Fried Egg is a Chinese dish featuring eggs as the main ingredient. Eggs are beaten and seasoned, then deep-fried until golden and crispy, forming a crunchy outer layer resembling willow branches. It's typically served with scallion strips, ginger threads, garlic, and carrot shavings for a colorful 'Five Willow' effect.
Dry-Fried Green BeansDry-fried green beans is a home-style dish primarily made with green beans and minced pork. The preparation involves stir-frying the green beans until slightly charred, then adding seasonings and minced pork to cook through. Finally, garlic flakes are sprinkled before serving to enhance the aroma.
Dry Pot PorkA spicy Sichuan dish made with pork belly and vegetables, stir-fried in a dry pot for rich aroma and flavor.
Nourishing Lamb SoupA nourishing lamb soup made with fresh lamb and medicinal herbs like goji berries, astragalus, and angelica, slow-cooked to enhance flavor and health benefits.
Stir-fried Oil-mustard GreensStir-fried oil lettuce is a home-style dish using fresh oil lettuce as the main ingredient. Wash and cut the lettuce, stir-fry with garlic in hot oil until just cooked, then season and serve.
Pork Offal CongeeA savory rice porridge made with pork offal such as liver, lungs, and kidneys, commonly enjoyed as a breakfast dish in Cantonese cuisine.
Steamed Goose IntestinesA Cantonese dish featuring fresh goose intestines quickly blanched and served with ginger and scallions, offering a tender and savory taste.
Stir-fried Clams with Sour Bamboo ShootsA dish of fresh clams stir-fried with sour bamboo shoots, garlic, and chili, delivering a tangy and spicy flavor that pairs perfectly with rice.
Crispy Pork BellyCrispy pork belly made by marinating and deep-frying pork belly until golden and crunchy on the outside, tender inside.
Spicy CrawfishSpicy crayfish is made primarily from crayfish, cooked with a variety of spices including chili peppers and Sichuan peppercorns. It has a bright red color, rich aroma, tender shrimp meat, and a bold spicy and numbing flavor that is deeply loved by diners.