After we took our shower at the hotel, we drove to Mount Austin area for dinner. After some quick search on the internet, we decided to have our dinner at Dai Tai Lala Port (大头啦啦煲). We read that there was always a long queue at this outlet, but we did not have to wait at all. Not sure is it because it was a weekday night and passed dinner time (around 8:20pm) or it was due to the ongoing haze. Compared to many of the eateries around the area, this place was still considered the most crowded at that time.
The highlight of the night was watching the staff prepare the claypot right at our table over a traditional charcoal stove. They started by wok-frying a massive batch of fresh Sha Bai clams with ginger, garlic, and sliced chili padi. Just as the aromatics filled the air, they flamed the mixture with a generous splash of Shaoxing Huadiao wine (绍兴花雕酒), creating a dramatic flash of fire before pouring in the rich, pre-boiled bone broth.
The first sip of the broth was incredible, and the broth refills were entirely free and unlimited.
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