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Guazai Aifu Chicken Clay Pot (Dongban Wanda Store)

Hot pot · ⭐ 4.6

Wanda Plaza Dongba, 5th Floor, Unit 5003 (Escalator Gate No. 2, Elevator Gate No. 3)

Dishes

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  Five-Fingered桃清远麻鸡 Stew

  Five-fingered桃 Qingyuan麻 chicken stew is made with Qingyuan麻 chicken as the main ingredient, combined with five-fingered桃 and ginger slices, then slowly simmered. The chicken is first blanched to remove any odor, then cooked together with five-fingered桃 in a clay pot using clear water over low heat until the chicken becomes tender and the broth rich.
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  Four-color Shrimp Dumpling Royale

  Four-color Shrimp Dumplings are colorful dumplings made from fresh shrimp, pork, green peas, and carrots. The wrappers are made from clear flour and starch, then steamed. The dumpling fillings come in four distinct colors, each prepared with different ingredients, resulting in a vibrant appearance and a鲜嫩弹牙 (fresh, tender, and chewy) texture.
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  Angus Top Blade Beef

  Angus top blade beef is made from the premium top blade cut of high-quality Angus cattle. This cut features tender meat with even fat distribution. It is typically cooked by pan-searing or grilling to preserve the natural flavor of the beef, resulting in a soft and juicy texture.
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  Qingyuan Free-Range Black-Boned Chicken

  Qingyuan free-range black-boned chicken, a specialty from Guangdong, features tender meat and natural flavor, typically steamed or poached and served with ginger-scallion sauce.
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  Cantonese Fried Tofu Skin

  Chao Shan fried tofu skin is made from fresh tofu skin, carefully selected and prepared. The tofu skin is cut into bite-sized pieces and deep-fried over medium heat until golden and crispy. The finished dish has an appealing color and rich texture, offering both the rich soy aroma and the satisfying crunch of frying.
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  Chao Shan Beef Meatballs

  Chao Shan beef balls are made primarily from fresh yellow beef, hand-pounded to create firm and elastic meatballs. They are typically cooked in clear soup or bone broth until boiled.
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  Stone Fern Hot Pot Base

  The stone olive hot pot base uses stone olive as the main ingredient, combined with a clear soup foundation and slowly simmered to extract the unique fragrance of the stone olive. The broth is clear and bright, emitting a subtle herbal aroma, providing a fresh flavor base for boiling various ingredients.
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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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  Aged Tangerine Peel and Red Date Tea

  Old Chen皮 Red Date Tea is made primarily from aged tangerine peel and red dates. Wash the aged peel, then boil it together with red dates in a pot. After boiling, reduce the heat and simmer for 20–30 minutes to allow the flavors to fully blend. It can be consumed directly or filtered and served warm.
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  Lipu Taro

  Lipu taro is a dish primarily made with Lipu taro. Typically, the taro is peeled, cut into chunks or slices, and cooked by steaming, boiling, stir-frying, or stewing. It can be served as a standalone dish or combined with other ingredients such as pork ribs, chicken, or shrimp to enhance flavor and texture.
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  Spicy Dry Pot Qingyuan Chicken

  Freshly cut Qingyuan麻 chicken is stir-fried with dried chili peppers, Sichuan peppercorns, ginger, garlic, and other seasonings. Doubanjiang (fermented broad bean paste) and spices are added for flavor, then slowly stewed in a wok until fully infused with rich, spicy aroma.

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