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Zhang's Authentic Nangang Fish Ball Hot Pot

火锅 · ⭐ 3.7

No. 139 Dasha Di West Road (next to Huangjin Gangwan Kindergarten)

Dishes

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  Hand-Made Beef Meatballs

  Handcrafted beef balls are made from fresh beef, pounded by hand into a meat paste, then shaped into small balls. The制作 process emphasizes手工 craftsmanship, preserving the original flavor and texture of the beef. The meat is firm and chewy with a satisfying bite.
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  Clear Soup Pot

  A clear broth cooking method using water as the base, featuring meats, vegetables, and soy products. Ingredients are boiled in plain water without excessive seasonings to preserve their natural flavors.
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  Pan-fried Fish Dumplings

  Pan-fried fish dumplings are made with fresh fish and vegetable filling, wrapped in thin dough and pan-fried until golden and crispy on the outside, tender and flavorful inside.
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  Crispy Fried Fish Maw

  A dish made by frying fish maw after marinating and coating it in batter, resulting in a crispy exterior and tender interior with rich aroma.
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  Fish Dumpling

  A Cantonese dish made from minced fish mixed with starch and egg white, shaped into balls and boiled until tender.
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  Fish Noodles

  A Chinese dish featuring delicate fish strips and noodles, seasoned with savory broth or sauce for a fresh and tender taste.
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  Fish包裹

  A traditional dish made by stuffing fish meat into fish skin and steaming it, resulting in a delicate and flavorful texture.
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  Fish Skin

  Fish skin is a dish made primarily from fish皮, typically using the skins of carp, crucian carp, or shark. After cleaning and deodorizing, it can be served cold, stir-fried, or in soup. Common seasonings include ginger, scallions, garlic, soy sauce, vinegar, and chili; some recipes add cucumber strips or cilantro.
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  Fish Balls

  Fish balls are round or oval foods made primarily from fish meat, minced, mixed, and seasoned, then shaped by steaming or frying. Starch or egg white may be added to enhance elasticity and texture.
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  Scale Fish Head

  Fresh scale fish head steamed or braised with ginger, scallion, and garlic, resulting in tender, flavorful meat and rich broth.
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  Crispy Pangasius Balls

  A Cantonese dish made from minced pangasius fish mixed with egg white and starch, then deep-fried until crispy. It has a tender and flavorful texture.
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  Braised Catfish Belly

  A dish made from the belly of catfish, typically blanched and simmered with ginger and scallions for a tender, savory flavor.
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  Bamboo Shoot Fish Sausage

  A traditional Cantonese dish made from minced carp meat mixed with starch and egg white, stuffed into casings and steamed. It has a smooth, tender texture and is often used in hot pot or stir-fries.

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