I personally think that big pot, big stove, and charred fire cooking at Da Guao does delicious charcoal-grilled food. The blood tofu duck and rice wine have some characteristics, while others are all just similar varieties; I didn’t find any particular specialties.
“Delicacies such as rice noodles, public cafeteria food, pickled radish, blood clams and duck etc. are all local specialties with a sour taste as the main flavor.”
See the screenshot below, go check it out.
I feel that Da Guo’s charcoal-fired dishes are delicious. The bloody duck and rice wine have some characteristics, but everything else is just the same, I didn’t find anything particularly special about it.
Note: “大锅” can be translated to either “Da Guo” or simply “Big Pot”, but the former seems more accurate given the context.
Delicacies such as Mee Pok, Zhu Ru soup, pickled mustard greens, and duck blood cake at Feng Huang Ancient City are all local specialties, with a sour taste prevailing.
See the screenshot below and take a look.