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Authentic Xuzhou Dige Chicken (Diecui Peak Branch)

Hot pot · ⭐ 3.8

Room 114, Building 7, Diecuifeng, Yingshanhu

Dishes

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  Stove Pot Chicken

  Stewed chicken in a clay pot is a dish primarily made with chicken, cooked with various spices and seasonal vegetables. Its distinctive feature lies in the use of a specially designed clay pot that ensures even heating, preserving the tender texture of the chicken. During cooking, flatbread is placed around the edge of the pot and steamed together, resulting in a crispy top and chewy bottom that absorbs the rich broth, creating a deliciously flavorful dish.
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  Bell Pepper and Egg Stir-fry

  A classic home-style dish made with fresh bell peppers and eggs, stir-fried quickly for a savory, satisfying meal.
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  Dry-Fried Lobster

  A Sichuan dish featuring fresh lobster stir-fried with chili, Sichuan pepper, and aromatics for a spicy, numbing flavor.
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  Thousand-Blade Pork

  A traditional Huaiyang dish made by slicing pork belly thinly and scoring it with numerous cuts, then steaming to achieve a tender, flavorful texture.
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  椒盐基围虾

  椒盐基围虾是一道以新鲜基围虾为主料的菜肴，将虾清洗干净后用调料腌制，再经油炸至表皮酥脆，最后与椒盐、葱姜蒜等调味料一同翻炒均匀。成品虾体外酥里嫩，带有浓郁的椒盐香气。
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  Tomato Egg Soup

  A classic Chinese home-style soup made with fresh tomatoes and eggs, simmered into a flavorful and refreshing dish.
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  Nori Egg Soup

  A Chinese soup made with nori and eggs, known for its fresh taste and nutritional value.
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  Northern Jiangsu Stir-fried Chicken

  Northern Jiangsu Stir-fried Chicken is a home-style dish originating from the northern region of Jiangsu Province. It primarily uses free-range chicken, cut into pieces and stir-fried with scallions, ginger, garlic, and dried chili peppers. During cooking, soy sauce, cooking wine, sugar, and a small amount of vinegar are added for seasoning. Sometimes green peppers or potato chunks are stewed together. The finished dish has a glossy reddish-brown color, with firm and flavorful chicken and a rich, savory, slightly spicy sauce.
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  Sauce-Braised Snails

  A Sichuan dish made by stir-frying snails with fermented bean paste, chili, and garlic for a spicy and savory flavor.
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  Sauce-Flavored Beef

  Braised beef in soy sauce is a dish primarily made with beef, carefully marinated and slow-cooked to allow the meat to fully absorb the aroma of the sauce. The beef is tender and juicy, enhanced by a specially prepared sauce that delivers a rich, savory flavor.
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  Green Vegetables

  Chinese cabbage is a common vegetable known for its tender green leaves. When preparing it, fresh Chinese cabbage is typically selected, washed clean, and then cooked using methods such as stir-frying, boiling, or stewing. During cooking, ingredients like minced garlic and ginger slices can be added to enhance flavor while preserving its natural taste, highlighting the vegetable's fresh and natural appeal.
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  Cilantro Cloud Threads

  A cold dish made from boiled pork skin cut into thin strands, mixed with cilantro, garlic, and chili oil for a crisp, aromatic flavor.
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  Fish-Flavored Shredded Pork

  Fish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.
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  Spicy Tofu

  Spicy tofu is a dish made primarily from soft tofu, seasoned with fermented broad bean paste, chili peppers, Sichuan peppercorns, and other spices. The tofu is cut into cubes, blanched, then stewed together with the sautéed seasonings to allow the tofu to absorb the spicy and numbing flavors.

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