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Ding Ge Crab Hot Pot with Pickled Fish (Dongshan Branch)

Sichuan cuisine · ⭐ 3.7

No. 312 Dongshan Road

Dishes

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  Salted Peanuts

  A classic Chinese snack made by boiling or roasting peanuts and seasoning them with salt for a savory, crunchy treat often served as a side dish or snack.
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  Twice-Cooked Pork

  Stir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
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  Spicy Cucumber Salad

  Cucumber salad is a home-style cold dish primarily made with cucumbers. The preparation is simple: wash the cucumbers, crush them by hand, then mix with minced garlic, chopped cilantro, and seasonings.
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  Benchicken Pot

  A nourishing soup made with local chicken, mushrooms, goji berries, and ginger, slowly simmered to create a rich and savory broth.
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  Tomato Fish

  Tomato Fish is a dish primarily made with fish meat and tomatoes. The preparation typically involves slicing the fish and stewing it together with tomato chunks, allowing the tenderness of the fish to blend perfectly with the sweet and sour flavor of the tomatoes, resulting in a bright red color.
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  Sweet and Sour Pork Tenderloin

  Sweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
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  Braised Chicken Wings

  Red-braised chicken wings is a Chinese dish made with chicken wings as the main ingredient, simmered with soy sauce, sugar, and cooking wine after blanching. The wings absorb the seasoning, resulting in a glossy red color and tender meat.
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  Snow Peas with Chinese Sausage

  Snow peas stir-fried with Chinese sausage, a classic dish combining the crisp texture of peas and savory flavor of cured pork sausage.
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  Scallion Oil Beef Tripe

  A cold dish made with beef tripe blanched and tossed in hot scallion oil, offering a crisp texture and aromatic flavor.
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  Garlic Greens with Shiitake Mushrooms

  This dish features fresh green vegetables and shiitake mushrooms as main ingredients. The greens are washed and cut into sections, while the mushrooms are soaked and sliced. Heat oil in a wok, sauté minced garlic until fragrant, then add mushroom slices and stir-fry until tender. Add the greens and stir-fry quickly, seasoning with salt and a little water. Cover and simmer briefly until the greens are tender but still vibrant green. Finish with a drizzle of sesame oil. The dish is bright in color, rich in garlic aroma, and refreshing in taste.
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  Snow Cabbage Stir-fried Squid

  A classic Chinese dish featuring tender squid and preserved mustard greens, stir-fried quickly to retain texture and flavor.
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  Spicy Crab Pot

  Spicy crab pot features fresh crabs simmered in a fiery broth with chili, Sichuan pepper, and aromatics for a bold, spicy flavor.
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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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