Hua Dian Wang Po Da Xia (Konggang Fuyue Li Store)
火锅 · ⭐ 4.8
Room C4-117, Fuyue Li, Konggang Economic Development Zone
Dishes
8-Second Kelp Sprout8-second wakame is a quick dish featuring wakame as the main ingredient. After washing, blanch wakame for about 8 seconds to retain its crisp texture, then mix with minced garlic, soy sauce, and sesame oil.
Juicy Chicken WingsChicken wings marinated and deep-fried to a crispy exterior and juicy interior, offering rich flavor. Main ingredients: chicken wings, seasonings, and cooking oil. Method: marinating then frying.
Sichuan-style Crispy Pork StripsSichuan-style crispy pork strips made from pork tenderloin, marinated, coated in starch batter, and deep-fried until golden and crunchy. Crispy outside, tender inside.
Handmade Shrimp PasteHandmade shrimp paste is made from fresh shrimp meat, which is carefully processed to remove shells and veins, then finely chopped into smooth shrimp paste. Through stirring and pounding, the shrimp becomes more elastic. Finally, the shrimp paste is shaped into balls and boiled to achieve a delicate, tender texture.
Signature Spicy Hot PotSignature spicy hot pot made with beef tallow and various spices, simmered with beef, tripe, duck blood, tofu skin, potatoes, and more in water or broth.
Freshly Brewed Plum Syrup DrinkFreshly boiled乌梅汤 features plum as the main ingredient, combined with hawthorn, tangerine peel, and licorice, slowly simmered. After washing and boiling the ingredients, the broth is filtered and can be enjoyed chilled or warm.
Classic Five-Spice Whole Shrimp PotClassic Five-Spice Whole Shrimp Pot features fresh large shrimp seasoned with five-spice powder, ginger, and scallions. Shrimp are deveined with tails intact, blanched, then stewed with seasonings to absorb the aromatic flavors, resulting in tender, flavorful meat.
Classic Mild Spicy Shrimp Hot PotFresh shrimp stir-fried with onions, green and red peppers, seasoned with doubanjiang, garlic, and ginger. Tender shrimp with rich, flavorful sauce.
Classic Mild Spicy PotClassic mild spicy pot made with beef, potatoes, green peppers, and onions as main ingredients, seasoned with doubanjiang (fermented broad bean paste), ginger, garlic, and other spices, prepared by slow stewing. The ingredients are cut into pieces and cooked slowly in a pot with the seasonings to allow the flavors to fully blend.
腹肌肥牛卷腹肌肥牛卷以新鲜肥牛片为主料，将牛肉片卷成卷状，通常搭配蔬菜如生菜、胡萝卜等一同卷入，再进行煎制或烤制，使牛肉熟透并带有焦香风味。
Fennel Oil StickFennel oil sticks are a traditional Chinese pastry made by mixing fresh fennel, finely chopped, with flour and water to form a batter. The mixture is then shaped into strips using a specific mold or technique and deep-fried until golden and crispy. They have an appealing appearance and a fragrant, crunchy texture.
Sichuan Pepper Chicken SlicesSichuan pepper chicken slices is a dish made primarily from chicken breast, marinated and stir-fried with Sichuan pepper, scallions, and ginger. The dish has a clear color, tender chicken, and rich Sichuan pepper aroma.- Ximeng Gele Lamb Leg RollA specialty dish made from fresh lamb leg meat, marinated with secret spices and rolled into a cylindrical shape, then roasted to perfection for tender and aromatic flavor.
Sunshine Tomato Shrimp PotSunshine tomato shrimp pot features fresh shrimp and tomatoes, gently simmered with葱姜蒜 for a rich, thick broth. Tender shrimp and sweet-sour tomatoes blend perfectly.