Shenzhen · Kai Xiao Zao · Traditional Clay Pot Stewed Soup

Lotus Flower Blood Duck A dish with intangible cultural heritage! Made daily with freshly slaughtered black-feathered ducklings, its appearance is incredibly enticing. The subtle lotus fragrance permeates the duck meat, which is so tender and juicy with a hint of spiciness that you can't stop eating. Pair it with a bowl of white rice, and it's absolutely perfect! Lotus Root and Pork Bone Soup This dish boasts a heritage of over a thousand years! The soup is milky white, with a rich lotus root aroma that lingers. The pork bones are stewed until they are fall-off-the-bone tender. A sip of the soup warms your entire body and is highly nourishing—a true tonic delicacy. Jiangxi Three-Cup Chicken A signature specialty! This dish achieves its unique flavor through the interplay of three ingredients: one cup of rice wine, one cup of soy sauce, and one cup of lard, with no water added during cooking. The chicken is tender and juicy, while the sauce is rich and flavorful, offering a perfect balance of sweetness, saltiness, and umami. The layers of flavor are so complex that you'll savor every bite.