Dandan hot brine has suddenly become popular in the past two years, and it has almost become a must-check store in Dongguashan Night Market. The shop opened in 2009 and was tepid until the owner took over the shop from his mother and continued to develop new dishes.

There is no essential difference between the hot brine of Dandan's family and the same style of hot brine Liu, which can be described as indistinguishable. The four-in-one in the store is chosen by diners with two meat and two vegetarian dishes, among which the beef is marinated and flavorful, the meat is elastic and tender, and the veins are distinct; The bundle of chicken is very fragrant and glutinous, and slightly tough. Lard mixed noodles is another popular dish of Dandan hot marinade, this snack seems to be bland, the noodles are white, but after stirring, the bottom of the lard will adhere to the powder, the oil is translucent, the fragrance is rich, it is spicy in the mouth, the vermicelli is soft and glutinous.

Different from the hot brine Liu, which also makes hot brine, Dandan hot brine is much smaller in terms of store scale. It's the same as many fly restaurants in Donggua Mountain, with old signboards and small space in the store. Several tables and chairs make up the entire dine-in restaurant of Dandan Hot Marinade, but although the area is small, there is no need to worry about the hygiene, and the table and walls of the small shop are clean and tidy.