大关水碗(西环路店)

The cuisine is unique and was praised by Emperor Qianlong when he visited the south of the Yangtze River. We ordered three soup bowls, namely boiled fish balls, boiled tripe shreds, and boiled pork liver. The soup was very fresh, the ingredients were of high quality, and the rice was delicious. Wangya fish pot, recommended, the fish meat was fresh and tender, with few bones.

#ThousandCitiesThousandFlavors Tongcheng's signature water bowl dish is truly unheard of. It's quite different from the Luoyang water banquet, where the broth isn't stirred. It emphasizes the original flavor. I ordered the shredded pork belly, boneless and perfectly crisp. Both were cooked over an open flame in a porcelain bowl. The shredded pork belly was crispy and springy, cleanly prepared, with no offal smell, and the broth was clear. The boneless meat, presumably from the shank, was perfectly cooked, adding a richer flavor to the broth. The green vegetable tofu dish uses firm tofu, which has a rich bean flavor. It seems to have no oil added, making it very light. The water bowl dish is minimally seasoned, with no spices other than salt. The restaurant doesn't provide any toppings or dipping sauces like onions, ginger, and garlic. Chili sauce is available upon request from the waiter. The original flavor is emphasized.

Small Tongcheng, with profound cultural heritage Daguan water bowl, Tongcheng specialty cuisine #Daguan water bowl #Tongcheng one-day tour

There is actually a restaurant that needs a back door. The water bowl means smooth sailing and good luck.