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A Zhao Chicken Stew (Xinchin Li Store)

Hot pot · ⭐ 4.7

B1 Floor, Xinchengli Shopping Center, No. 8 Beichen East Road

Dishes

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  Ginger Sauce Dip

  A sauce made primarily with galangal, typically prepared by grinding fresh galangal into a paste or mincing it, then mixing with garlic, chili, cilantro, soy sauce, vinegar, sugar, and a little peanut oil. Adjust proportions to taste; commonly used with roasted duck, roast goose, white-cut chicken, or as a hot pot dipping sauce.
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  Qingyuan Chicken

  Qingyuan麻 chicken is a dish featuring the specialty麻 chicken from Qingyuan, Guangdong, typically prepared whole or in parts using steaming, poaching, or stewing to preserve its natural flavor.
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  Chao-Shan Beef Tendon Balls

  Chao Shan beef tendon balls are made primarily from high-quality beef, finely chopped and mixed before being kneaded into small meatballs. The特色 lies in the addition of适量牛筋 during processing, giving the balls both the freshness of beef and a chewy texture.
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  Fried Bamboo Shavings

  Fried tofu skin is a dish made primarily from bean curd sheets, cut into strips or rolled into tubes and deep-fried until golden and crispy, offering a crunchy texture often served as a side or snack.
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  Corn

  Corn is a common ingredient that can be cooked in various ways, such as boiling, grilling, or stir-frying. When boiled, keeping the husks intact imparts a subtle fragrance to the corn. Grilled corn develops a slightly charred surface, offering a unique smoky flavor. Stir-fried corn is often paired with pine nuts and carrots, creating a colorful dish with rich textures and flavors.
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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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  Crispy Carp

  Crispy Carp is a Cantonese specialty made by frying fresh carp until the skin becomes crunchy while keeping the meat tender. It's often served with ginger, scallions, and soy sauce to enhance its natural flavor.
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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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  Watercress

  Watercress, also known as豆瓣菜 (dòubàn cài), is a leafy vegetable valued for its tender green leaves. It is typically washed before cooking and can be stir-fried alone or with garlic, or simmered with meats to make soups. The dish has a bright color and a refreshing taste.
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  Fish Skin Dumplings

  Fish skin dumplings are made by wrapping a filling in processed fish skin. Typically filled with pork, shrimp, scallions, and ginger, the fish skin is rolled thin, sealed around the filling, then steamed or fried.
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  Chicken Oil Rice

  Chicken oil rice is a traditional delicacy made primarily with chicken fat and fragrant rice. To prepare it, the rice is first stir-fried with chicken fat, then simmered with an appropriate amount of chicken broth until fully cooked, allowing the rice to absorb the rich aroma of the chicken fat and the savory flavor of the broth.

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