Small Pot Pork Belly Chicken
Hot pot · ⭐ 3.8
Room 1406, Building C1, No. 1 Weigu 3rd Street, Xiaoguwei Subdistrict
Dragon Mate tips
If you are traveling in China to visit Guangzhou, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at Room 1406, Building C1, No. 1 Weigu 3rd Street, Xiaoguwei Subdistrict. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Braised Pork Meatballs, Original Flavor Bo Bo Chicken, Cute Tomato Pig's Trotter Chicken Stew.
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: Guangzhou
- Category: Hot pot
- Rating: 3.8
- Address: Room 1406, Building C1, No. 1 Weigu 3rd Street, Xiaoguwei Subdistrict
- Popular dishes: Braised Pork Meatballs, Original Flavor Bo Bo Chicken, Cute Tomato Pig's Trotter Chicken Stew, Rice Noodles, Old Jar Sichuan Pickle Pork Belly Chicken Stew
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Dishes
Braised Pork MeatballsBraised pork meatballs, a traditional dish primarily made from pork. The preparation involves mincing the pork, mixing it with seasonings, shaping it into large meatballs, and then slowly simmering them in a rich braising sauce made from various spices and seasonings until fully infused with flavor. The finished dish has a bright red color and tender, juicy meat.
Original Flavor Bo Bo ChickenA traditional Sichuan cold dish made with chicken, duck, or tofu soaked in a spicy and fragrant sauce, offering a balanced, aromatic flavor.
Cute Tomato Pig's Trotter Chicken StewA comforting stew featuring pig's trotter and tomatoes, slow-cooked to tender perfection with a sweet and tangy flavor.
Rice NoodlesRice noodles are a thin, elongated staple food made from rice through processes such as soaking, grinding into slurry, steaming, cooling, and cutting into strips. They are typically blanched with hot water and served with a broth or mixed with sauces and accompaniments. Common ingredients include meat, vegetables, soy products, and seasoning pastes.
Old Jar Sichuan Pickle Pork Belly Chicken StewA traditional Chinese stew combining pork belly, chicken, and fermented cabbage in a slow-cooked broth, delivering a rich, tangy flavor.
Tengjiao Pot ChickenA Sichuan-style cold dish made with chicken or duck marinated in a spicy, numbing broth infused with Sichuan pepper and chili.
Sour Cabbage BeefSuancai Beef is a dish featuring beef slices and pickled cabbage. The beef is blanched or quickly stir-fried with chopped pickled cabbage, then seasoned to create tender meat and crisp cabbage with rich flavor.
Spicy Beef with Sour SauceSour-spicy beef is a dish featuring beef slices with onions, green peppers, and red peppers, stir-fried with vinegar, chili, garlic, and ginger. The beef stays tender after quick blanching or sautéing, blending with the tangy-spicy sauce for rich flavor.
Quail EggQuail eggs are a dish primarily made with quail eggs, typically prepared by boiling, frying, roasting, or steaming. Quail eggs are small and delicate, rich in nutrition, with a unique texture and aroma, often used in various Chinese culinary preparations.
Spicy Pickled ChickenA spicy Sichuan-style cold dish featuring marinated chicken and vegetables in a numbing and fiery sauce.