Close

Da Lu Shi Tang

小吃快餐 · ⭐ 4.1

Dalu Canteen, Jiaokou Food Hub, Shiweitang Subdistrict

Dishes

• 

  Tomato Beef Brisket Rice

  Beef and tomato rice features tender beef chunks stewed with tomatoes, creating a rich sauce. Served over rice for a hearty main dish.
• 

  Spicy Boiled Blood Slices in Clay Pot

  Spicy duck blood and beef tripe hot pot is a dish primarily made with duck blood, beef tripe, bean sprouts, and other ingredients, cooked in a clay pot. First, the ingredients are prepared separately, then a special seasoning and clear broth are added to the clay pot and brought to a boil. The ingredients are then added one by one and cooked until done, finally drizzling with hot oil.
• 

  Sautéed Fish in Tomato Sauce

  A dish made with fresh fish and tomatoes, slowly stewed in a clay pot. The fish is tender, the tomato sauce is sweet and sour, and the broth is rich and flavorful.
• 

  Old Chengdu Spicy Beef

  Old Chengdu ZhaZha Beef is a Sichuan dish made with beef brisket or shank, stir-fried with fermented bean paste, chili, Sichuan pepper, ginger, and garlic. The beef is blanched to remove odor, then stewed with spices until tender, finally reduced to a rich flavor.
• 

  Garlic Shrimp with Rice Noodles

  Shrimp with garlic and vermicelli is a dish made by steaming fresh shrimp together with vermicelli and garlic. To prepare, the shrimp are split open, topped with garlic and soaked vermicelli, then steamed until the shrimp meat becomes tender, the garlic aroma fills the air, and the vermicelli absorbs the flavorful broth, resulting in a smooth and satisfying texture.
• 

  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
• 

  Intangible Cultural Heritage Old Jar Pickled Mustard Greens with Minced Beef

  This dish features pickled mustard greens fermented in an old jar using intangible cultural heritage techniques as the primary flavor source. Main ingredients include minced beef, old jar pickled mustard greens, pickled chili peppers, minced garlic, and minced ginger. The basic method involves marinating the beef, quickly stir-frying it until just cooked, then setting it aside. Next, the pickled greens, chili peppers, ginger, and garlic are stir-fried until fragrant before adding the beef back for a final toss and seasoning. The dish is characterized by a rich sour aroma, tender beef, and crisp pickled vegetables.
• 

  Braised Chicken with Mushrooms

  Xianggu Hua Ji is a Chinese dish made primarily with chicken and mushrooms. Chicken pieces are marinated, then stir-fried or steamed with rehydrated mushrooms. A small amount of starch thickens the sauce, making the chicken tender and the mushrooms fragrant.
• 

  Bone Broth Chinese Flowering Cabbage

  Bone Broth Chinese Flowering Cabbage is a dish featuring fresh flowering cabbage cooked in a carefully prepared pork or chicken bone broth. The main method involves blanching the cleaned cabbage in the boiling bone broth until just cooked, preserving its bright green color and crisp texture. The broth is typically made by simmering pork knuckle bones or chicken carcasses over low heat for an extended period, resulting in a milky-white, rich soup. The finished dish offers sweet, tender-crisp cabbage that absorbs the savory essence of the broth, with a light yet flavorful soup.
• 

  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

Reviews