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Jiaming Wanwanxiang Large Bowl Spicy Hot Pot (Nongda Branch)

小吃快餐 · ⭐ 3.1

Building 4, Chengdong Xinju Residential Community, Area B, Mucai East Street

Dishes

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  Classic Spicy Hot Pot

  Classic spicy hot pot made with beef tallow and various spices, served with tofu, potatoes, cabbage, luncheon meat, tripe, and duck blood, boiled in hot water before eating.
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  Master Kong Cool Noodles

  A ready-to-eat cold noodle dish made with noodles, cucumber and carrot strips, and a tangy sauce. Simply rinse cooked noodles in cold water and mix with vegetables and dressing for a refreshing meal.
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  Mild Spicy Old-Style Hot Pot

  A mild spicy hot pot made with traditional Sichuan-style broth, featuring ingredients like potatoes, tofu skin, and vegetables, simmered slowly for rich flavor.
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  Clear Wheat Gluten

  Wheat gluten washed clean of starch and boiled, resulting in a soft and chewy texture with a mild flavor.
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  Clear Soup Old-Style Spicy Hot Pot

  A traditional clear soup-based hot pot with a mild spicy kick, featuring tofu, vegetables, and noodles simmered in a savory broth.
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  Fried Turnip Cake

  Fried turnip is a home-style dish primarily made with turnip. The preparation involves washing and slicing the turnip, coating it with batter or breadcrumbs, then frying it in hot oil until golden and crispy.
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  Fried Blood Sausage

  Fried blood sausage is a dish made by mixing pork with starch and seasonings, then stuffing the mixture into sausage casings and frying it in oil. To prepare it, the seasoned meat filling is stuffed into the casings, steamed or boiled until cooked through, then sliced and fried in hot oil until the surface turns golden and crispy.
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  Meat Connected to Bone

  Spiced chicken and chicken cartilage skewers are a grilled dish made by alternating chicken cartilage and chicken meat on skewers. After marinating, they are grilled on a rack until golden and crispy on the outside, with tender and juicy meat inside.
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  Fish-flavored Rolls

  Fish rolls are primarily made from fish meat, pork, and vegetables. The fish meat is minced and mixed with ground pork, then seasoned and thoroughly blended. Vegetables are shredded and wrapped around the mixture using bamboo skewers or parchment paper to form a roll, which is then steamed or pan-fried until cooked through.

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