Zhang Sijin Hot Pot (Ningbo Shunshui Road No.16)
火锅 · ⭐ 4.8
No. 95 Shunshui South Road
Dishes
3-Second Potato ShredsA quick and refreshing cold dish made by blanching sliced potatoes for just 3 seconds, then tossing with garlic, vinegar, salt, sugar, and sesame oil. Crisp and tangy.
Wumei JuiceA refreshing drink made from plums, sugar, hawthorn, and tangerine peel, known for its sweet-sour taste and digestive benefits.
Fresh Duck BloodA dish made with fresh duck blood, stir-fried with ginger, garlic, and chili for a smooth and savory taste.
Big Knife BeefDa Dao Beef is a dish primarily made with beef shank. The beef is sliced, marinated with soy sauce, cooking wine, ginger slices, and other seasonings, then boiled or stewed and cooled before being thinly sliced and served on a plate. The cooking process emphasizes precise heat control to achieve a tender yet elastic texture.- Dual-Flavor Hot Pot BaseA dual-flavor hot pot base featuring a spicy Sichuan-style red broth and a mild, savory broth, ideal for sharing with different taste preferences.
Handmade Fresh Tofu PuddingMade from fresh soybeans using traditional methods, this silky tofu pudding offers a mild, delicate flavor and is often served with sweet syrup or soup.
Handmade Black Bean CurdHandmade black tofu is made from black beans, soaked, ground, filtered, boiled, and coagulated. It's white or slightly yellow, smooth and delicate, with a refreshing taste and rich plant protein.
Hand-Made Shrimp PasteHand-pounded shrimp paste is made primarily from fresh shrimp, which are deveined and chopped or pounded with the back of a knife into a paste. It is mixed with an appropriate amount of salt, egg white, starch, and a small quantity of scallion-ginger water, then repeatedly kneaded by hand until elastic, resulting in a smooth and tender shrimp paste. It can be cooked directly and eaten, or used in hot pot, steamed dishes, or stir-frying.
Signature Double-Flavor Hot PotA signature鸳鸯锅 is a divided hot pot with one side clear broth and the other spicy red oil base. Main ingredients include beef slices, lamb slices, tripe, duck blood, bean sprouts, tofu skin, and enoki mushrooms. The clear broth is made from chicken and pork bones, while the spicy base uses Sichuan peppercorns, chili, and doubanjiang. Choose your dipping sauce and enjoy with lettuce and rice noodles.
Big Bowl Fried RiceA hearty fried rice dish made with rice, eggs, ham, peas, and carrots, stir-fried to perfection for a flavorful meal.
Spicy Duck HeadA spicy Sichuan dish made with duck heads stir-fried in chili and Sichuan peppercorns, delivering intense heat and numbing flavor.
Red Soup Nine-Grid PotA spicy and fragrant Sichuan-style hot pot with a nine-grid design for different ingredients, featuring a rich red broth made from beef tallow, chili, and Sichuan peppercorns.
Red Soup Four GridRed Soup Four Grid is a Chinese dish featuring a spicy red broth divided into four sections, each containing different ingredients such as beef offal, tripe, and vegetables like bean sprouts and golden needle mushrooms, cooked in a fiery red broth with bold flavors.
Boneless Braised Chicken FeetA spicy and tender dish made from chicken feet that have been deboned and slowly braised until soft and flavorful.
Preserved Pork RibPreserved pork ribs are made by marinating pork ribs with salt and spices, then air-dried or smoked. Main ingredients include pork ribs and seasonings, with processing steps such as marinating, drying, or smoking to create a unique flavor.
Fizzy Tofu CubesFizzy tofu is a dish made primarily from dried tofu. The tofu is sliced, fried until the surface bubbles, then stir-fried with seasonings like soy sauce, sugar, and garlic. It's crispy outside and tender inside with rich texture.- Spicy Beef MeatballsSpicy beef meatballs made with fresh beef, deep-fried until crispy and stir-fried with chili and aromatics for a bold, fiery flavor.
Fish Roe Shrimp DumplingsFish roe shrimp paste is an exquisite seafood dish primarily made from fresh fish roe and shrimp meat. The preparation involves mashing the shrimp meat into a paste, mixing it evenly with fish roe, and then shaping it using specific cooking techniques. This dish offers a delicate texture from the shrimp paste complemented by the rich flavor of the fish roe, creating a harmonious and delightful taste.