Cai Yima · Guizhou Street Stall Hot Pot
火锅 · ⭐ 3.7
Shop No. 9-125, 1st Floor, Plot 7, Helen International, Jinyuan Avenue, Xiaobanqiao Subdistrict
Dishes
Kaili Red Sour Soup BaseThe Kaili red sour soup base uses the local specialty red sour soup as its main foundation, with key ingredients including tomatoes, chili peppers, Sichuan pepper (Litsea cubeba), glutinous rice flour, and various wild mushrooms. The preparation involves stir-frying tomatoes and chili peppers until fragrant, then adding water to simmer. Next, Sichuan pepper and glutinous rice flour are added to adjust the texture, followed by the inclusion of wild mushrooms to stew into a rich, thick broth.
Kimchi Bento BuffetA buffet featuring various fermented vegetables like cabbage and radish, seasoned with garlic, ginger, and chili for a tangy, spicy flavor.
Kimchi Snack Self-ServiceA traditional Korean side dish made from fermented vegetables, typically cabbage and radish, seasoned with chili, garlic, ginger, and fish sauce. It's tangy, spicy, and refreshing—perfect as a starter or accompaniment.
Special Braised PigskinSpecial Braised Pigskin is made from fresh pork skin, blanched to remove odor and then slowly simmered with spices like star anise, cinnamon, and bay leaves for a tender, flavorful dish.
Special Beef BrisketA dish made with premium beef brisket, slowly stewed until tender and flavorful, served with onions and carrots in a rich broth.
Premium Freshly Sliced Wagyu BeefPremium wagyu beef, freshly sliced with fine texture and distinct marbling, rich in fat, suitable for hot pot or stir-frying.
Guizhou Special Sour RadishMade from fresh white radishes, fermented after salting. Crisp texture with strong sour flavor and distinctive fermented aroma, a common appetizer in Guizhou.
Spicy Doubanjiang Hot PotA spicy hot pot featuring beef, tofu, and vegetables, simmered in a rich broth made with fermented broad beans, chili, and Sichuan pepper—bold, aromatic, and deeply flavorful.
Spicy Douban Sauce Hot Pot BaseSpicy doubanjiang broth uses doubanjiang as the main seasoning, stir-fried with chili, garlic, ginger, and scallions. Key ingredients include doubanjiang, dried chilies, garlic, ginger, and scallion segments. After sautéing to release aroma, add water or stock and boil to create a rich base. Commonly used for hot pot or stewing dishes.