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Yexiang Siji · Coconut Chicken Hot Pot (Baisha Tianjie Store)

火锅 · ⭐ 4.3

4th Floor, Building B, Baisha Tianjie

Dishes

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  Cantonese腊味 Baozi Rice in Clay Pot

  Cantonese腊味煲仔饭 features rice cooked with cured sausages and pork, plus vegetables, in a clay pot over low heat. The rice absorbs the rich flavors and oils, forming a crispy crust at the bottom.
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  Handmade Coconut Rice

  A traditional dish made by filling a fresh coconut with glutinous rice, chicken, and shrimp, then steamed to perfection—deliciously fragrant and tender.
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  Hand-Beaten Fresh Shrimp Dumplings

  Hand-pounded fresh shrimp paste is a dish made primarily from fresh shrimp meat. The shrimp meat is carefully processed to remove shells and veins, then hand-beaten into a smooth paste, preserving the tender texture of the shrimp. During preparation, the shrimp paste is shaped into a slippery form and cooked with clear soup or hot pot base. The shrimp is tender, melts in your mouth, and fills the air with fresh, aromatic flavors.
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  Coconut Chicken

  A traditional Hainan dish featuring tender chicken simmered in fresh coconut water, offering a naturally sweet and aromatic flavor.
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  Freshly Sliced Wagyu Tenderloin

  Freshly sliced premium beef from the tenderloin, known for its tenderness and rich flavor, ideal for hot pot or quick stir-fry.
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  Fresh Coconut Soup Base

  Fresh coconut broth made by boiling coconut meat and juice with water and ginger slices. Main ingredients: coconut, water, ginger. Method: simmering to create a sweet and rich soup base.
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  Pearl Taro Coconut Chicken

  Pearl water chestnut coconut chicken soup features chicken pieces stewed with coconut water and water chestnuts for a crisp texture. The clear broth delivers a fresh, delicious taste.
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  Bamboo Shoot Shrimp Balls

  A refined dish featuring fresh shrimp paste and bamboo shoots, steamed to perfection for a delicate, savory flavor.
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  Bamboo Sugar and Water Chestnut Drink

  Bamboo sugarcane lotus root drink is a sweet and nourishing beverage made primarily from bamboo sugarcane and lotus root. The preparation is simple: cut the bamboo sugarcane into segments, wash and chop the lotus root, then boil them together in water. Reduce the heat and simmer until the broth thickens. Finally, strain to obtain the clear liquid.
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  Mushroom Claypot Rice

  A fragrant rice dish cooked in a clay pot with mushrooms and preserved meats, featuring crispy rice crust at the bottom.

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