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Dama Lu First Hot Pot (Xinqiao Old Store)

地方菜 · ⭐ 4.2

No. 4-1 Xinqiao Road

Dishes

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  Street Meat Skewers

  Grilled meat skewers made from marinated pork or beef, commonly seasoned with cumin and chili powder.
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  Preserved Vegetable Braised Pork

  Mei Cai Kou Rou is a traditional dish made primarily from pork belly and preserved mustard greens. The preparation involves boiling the pork belly until half-cooked, coating it with seasoning, frying it until golden brown, then slicing it and steaming it together with the preserved mustard greens so the meat absorbs the fragrance of the greens.
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  Braised Pork in Clay Pot

  A traditional Chinese dish featuring braised pork belly cooked slowly in a clay pot with soy sauce, sugar, and aromatics until tender and flavorful.
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  Clam Pot with Seafood

  A dish featuring fresh seafood such as shrimp, crab, and shellfish simmered in a clay pot with vegetables and seasonings for a rich, savory flavor.
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  Braised Pork Knuckle in Clay Pot

  Braised pork knuckles is a dish featuring pork knuckles as the main ingredient, simmered slowly in a clay pot with seasonings after blanching. Commonly added spices include ginger slices, scallions, and star anise to make the meat tender and flavorful with rich broth.
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  Fish Ball Hot Pot

  Fish ball stew is made by simmering fish meat balls in a clay pot with broth or water. Main ingredients include fresh fish (like sea bass or cod), egg white, starch, and seasonings, along with scallions and ginger. The fish is minced, mixed with seasonings, shaped into balls, boiled, then slowly stewed to absorb flavor.
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  Five-Spice Fish

  Fresh carp is marinated, fried until crispy, then simmered in a fragrant blend of five spices including star anise, cinnamon, and Sichuan pepper for rich flavor.
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  Old Jar Sichuan-Style Fish in Sour Vegetable Sauce

  Old jar sour vegetable fish is made with fresh, tender fish meat and pickled sour vegetables, carefully cooked with various spices and seasonings. The fish meat is smooth and tender, the sour vegetables are crisp and tangy, and the broth is rich and flavorful, perfectly blending sour, fresh, and aromatic tastes.
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  Bamboo Shoots with Jellyfish Skin Salad

  A refreshing cold dish made with tender vegetable shoots and crisp jellyfish skin, dressed in a light sauce of garlic, sesame oil, and soy sauce.
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  Sour Soup with Fish and Radish

  Sour soup radish fish features fresh fish and sliced white radish cooked in a sour broth (usually made from pickled vegetables or tomatoes). The fish is tender, the radish soft and flavorful, and the broth richly sour. First, clean and lightly fry the fish, then simmer with the radish until fully cooked.
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  Catfish Hot Pot

  Catfish hot pot features fresh catfish with tofu, potatoes, and vermicelli, seasoned with scallions, ginger, garlic, and doubanjiang. The fish is cleaned, pan-fried until golden, then simmered slowly with broth and ingredients until flavorful and rich.
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  Spicy Chicken Feet

  Spicy chicken feet is a dish made primarily from chicken claws, blanched and then simmered or marinated with chili, Sichuan pepper, ginger, garlic, and doubanjiang, resulting in a chewy texture and rich flavor.

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