鼎王麻辣鍋(高雄七賢店)

The soup of Ding Wang Spicy Hot Pot is warm and layered, with duck blood and plate tofu. Both pot bases are unlimited. The sauerkraut white meat pot is light sauerkraut sourness with pork freshness. At the same time spicy and sweet flavors coexist. The tofu in the spicy hot pot is very flavourful. The duck blood and tofu are large pieces, which is very satisfying. The sauerkraut just balances the fatness after eating meat, with a small amount of flour strip.

[Taste] The taste is good, I like to eat spicy hot pot! ! [Environment] Clean and neat. [Service] The attitude is good, the dishes are served quickly, and they actively pour water, good!

Malatang originated in Niuhua Town, Leshan City, Sichuan Province, on the bank of the Minjiang River. It was originally the boatmen and trackers who created Malatang, a simple, easy and unique way of eating. From Chengdu to the Three Gorges, the Sichuan River Basin, due to the rapid flow of the water, trackers have become an indispensable landscape. In addition to pulling the boats, they piled up stones and set up earthenware jars on the riverside, picked up some branches as dry firewood for fire, and scooped a few buckets of river water. Everything was made from local materials. If there were vegetables, they would put them in. If there were no vegetables, they would pick some wild vegetables to make up the number, and then add sea pepper, pepper and other seasonings, and eat it after rinsing. It can not only fill the stomach, but also drive away the cold and dampness. This way of eating quickly spread along the riverside because it is simple and easy.

Dingwang spicy pot, duck blood and tofu are the bottom of the pot, unlimited, and the signature beef is super delicious! The seasoning party is very dissatisfied with the seasoning. There are two kinds in total. The fermented bean curd is too salty and the vinegar is too sour. Fortunately, the soup is delicious and delicious without seasoning.

The difference between Sichuan spicy pot and Sichuan spicy pot is that the soup in the table-style spicy pot can be drunk, but for people who can eat spicy, this soup is not spicy at all. Dingwang Spicy Pot I saw the small s recommendation and the warm praise on the Internet to eat the bottom of the pot is free to add it. It is recommended to order spicy pot (really not spicy, rest assured, choose spicy) + sauerkraut pot. The duck blood tofu and sauerkraut in the pot are all available in unlimited quantities, so don’t order too much. Hold on.

Dingwang spicy pot is actually not so spicy, the taste is a little light, the business of this store is very hot. In the whole of Taiwan, the fame is very big, many local variety shows in Taiwan, food programs have introductions and recommendations. Spicy pot is similar to the hot pot that is usually eaten, but also a stew pot. It is spicy and not spicy. It is very good to match, and the food price is slightly more expensive. And the seat is very difficult to determine, you must be early.

The service is really not to say, some Japanese service courtesy, after serving any dishes, will bow to thank you when you leave. The bottom of the pot is mainly duck blood spicy pot and northeast sauerkraut pot. The bottom of the pot can be added at any time. You can add a green vegetable, and the meat or meat can be very full. The spicy and acidity of the pot can also be adjusted later, which is very capricious. It is said that when there are many people, the battle will be ended in 90 minutes. Rice and small ingredients are self-service.

Dingwang's stew pot is the base of spicy soup and sauerkraut white broth. The meat quality is quite OK. The white rice is dry but still full. The brine is a bit difficult to bite. I don't like it very much. The duck blood and tofu in the spicy pot are quite delicious. Overall, it is quite satisfactory. It's just that the white meat of the sauerkraut white meat pot has not been eaten at all. The service staff is very good and quite pleasant. I believe it will be a restaurant that will go back to eat.