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Lugaji Earth Pot Steamed Chicken with Hot Pot

Hot pot · ⭐ 3.9

No. 49, Longjiang Middle Road, Zhonglou District

Dishes

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  Yunnan Mountain Delicacies Platter

  A platter featuring wild mushrooms like matsutake, boletus, and chicken mushroom, paired with seasonal vegetables, gently stir-fried or steamed to highlight natural flavors.
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  Five-Finger Fig Root Herbal Pot

  Five-Finger Fig Root Herbal Pot is a traditional Chinese medicinal soup. Main ingredients include five-finger fig root, pork bones or chicken, often paired with red dates, goji berries, and fragrant solomonseal rhizome. The meat is blanched first, then simmered with herbs in a clay pot for 2-3 hours over low heat until the broth turns pale yellow and ingredients become tender. The soup emphasizes natural flavors with minimal seasoning, highlighting the root's unique coconut-like aroma and the herbs' mild sweetness.
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  Five-Finger Peach Herbal Hot Pot Base

  The Five-Finger Peach Herbal Hot Pot Base is a traditional Chinese nourishing soup base. Main ingredients include five-finger peach root, red dates, goji berries, fragrant solomonseal rhizome, and astragalus root. These ingredients are simmered in water for several hours to extract their natural flavors and nutrients. The broth has a light yellow color with a subtle herbal aroma and a mildly sweet aftertaste, suitable for cooking various meats, vegetables, and bean products.
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  Gastrodia Elata Medicinal Braised Free-Range Chicken with Pork Tripe

  This is a traditional medicinal stew. Main ingredients include pork tripe, free-range chicken, and Gastrodia elata (a medicinal herb). The preparation involves blanching the tripe and chicken separately, then simmering them together with Gastrodia elata, red dates, and goji berries in water or broth over low heat for an extended period until tender. The resulting dish has a clear broth, savory flavor, combining the richness of chicken with the unique texture of tripe, complemented by the subtle herbal notes of Gastrodia elata.
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  Qingyuan Chicken Hot Pot

  A Cantonese dish featuring Qingyuan chicken simmered in a clear broth with vegetables and mushrooms, highlighting the natural flavor of the ingredients.
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  Bamboo Forest Qingyuan Chicken

  A dish made with Qingyuan chicken, steamed or stewed in bamboo forest ingredients, resulting in tender meat and a fresh, sweet broth.
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  Big Fried Dough Stick

  A popular deep-fried dough stick made from fermented flour, crispy outside and soft inside, often served with soy milk or congee.
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  No-Alum Large Fried Dough Stick

  A popular breakfast item made from high-quality flour, fried until golden and crispy without using alum, known for its soft interior and crunchy exterior.
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  Free-range Eggs from Our Farm

  Fresh eggs from our farm, raised in open spaces, prepared by boiling or frying to preserve natural flavor and tenderness.
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  Free-range Chicken Egg Noodles

  Free-range Chicken Egg Noodles is a homestyle noodle dish. The main ingredients are hand-pulled noodles and fresh eggs from free-range chickens. The eggs are beaten and stir-fried into tender pieces. The noodles are boiled separately, then combined with the scrambled eggs in a light broth or clear soup, optionally with a small amount of green vegetables. The dish features chewy noodles and eggs with a rich aroma, served in a clear, refreshing broth.
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  Wild Bamboo Shoots

  A dish made from wild bamboo shoots, stir-fried with ham and lean meat, offering a fresh and delicate taste.
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  Farewell My Concubine

  Bàwáng Biéjī is a traditional Chinese dish primarily made with softshell turtle and chicken. The ingredients are simmered together with spices and seasonings over low heat until the meat becomes tender and the broth turns rich and flavorful.
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  Green Vine Pepper Mala Pot

  A spicy pot dish featuring green vine pepper and Sichuan peppercorns, simmered with meats and vegetables for a numbingly aromatic flavor.
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  Craving Beans

  A spicy snack made from boiled soybeans seasoned with chili and Sichuan pepper, offering a crunchy texture and bold flavor.

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