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Xin Long Ren Jia Fish Palace (Jian Gong New City Store)

火锅 · ⭐ 3.9

Shop No. 6, Building 18, Jianli Jiayuan, Yunxia Road, Jiangong New City

Dishes

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  Black fish

  Wuchu, also known as black fish or live fish, is a common freshwater fish. Main ingredient is Wuchu meat, typically prepared by steaming, braising, or stewing. Add ginger slices and scallions to remove fishy smell and enhance aroma; some recipes include tofu or wood ear mushrooms.
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  Bok choy

  Bok choy is a common leafy vegetable, primarily made from the leaves and stems of bok choy. It is usually washed and blanched or stir-fried directly, with seasonings such as garlic and salt added to maintain its fresh and tender texture.
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  Szechuan Pepper Flavor Broth

  A spicy broth flavored primarily with mountain pepper, ideal for hot pot dishes.
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  Tripe

  Tripe, primarily made from the rumen of cattle, is finely processed to achieve a tender texture. It is typically sliced and served with spicy hot pot or cold dressing, offering a crisp and refreshing taste—making it a popular choice in hot pot dishes.
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  Ham and Potato Fried Rice

  A Chinese fried rice dish made with ham, potato strips, and rice, stir-fried until golden and fragrant.
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  Tomato Hot Pot Base

  The tomato broth is primarily made with fresh tomatoes, carefully simmered to create a richly sour-sweet flavor. Combined with various spices and a secret recipe, the broth becomes more flavorful and layered.
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  Sesame Broth Base

  A rich sesame-based broth made by simmering toasted sesame seeds, peanuts, and spices in stock, commonly used as a base for hot pot or dipping sauce.
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  Herbal Soup Base

  A nourishing soup base made from medicinal herbs and bones, ideal for health tonics and winter wellness.
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  Tofu Skin

  Tofu skin is a soy-based product made through soaking, grinding, boiling, and filtering processes. It has a golden color, thin and transparent texture, and can be eaten directly or used as an ingredient in cooking.
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  Spicy Hot Pot Base

  Spicy hot pot base is primarily made from beef tallow, chili peppers, and Sichuan peppercorns, stir-fried with fermented broad bean paste, ginger, garlic, scallions, and other spices. It typically includes a variety of aromatic spices such as star anise, cassia bark, and cardamom to enhance flavor. The ingredients are simmered to create a rich, flavorful broth, ideal for dipping various ingredients for cooking.

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