Wu Shen Chongqing Budget Hot Pot (Jiulong Lake Branch)
火锅 · ⭐ 4.7
Jingshi Experimental School
Dishes
Wu's Crisp TripeFresh beef tripe is quickly blanched in a secret broth and served with garlic, cilantro, chili oil, offering a spicy and numbing flavor.
Wu Aunt's Fresh Duck BloodA dish made with fresh duck blood stir-fried with garlic, chili, and scallions, known for its smooth texture and spicy flavor.
Inner Mongolia Lamb SlicesInner Mongolian lamb slices are made from fresh leg or shoulder meat, frozen for easy slicing. The meat is hardened in low temperatures, then thinly sliced with a sharp knife for quick cooking. Commonly used in hot pot, barbecue, or stir-frying to preserve tenderness.
Auntie's Boiled Soup DumplingsA traditional Chinese dish featuring delicate dumplings filled with pork and shrimp, gently simmered in a flavorful broth for a rich, savory experience.
Bubble TofuBubble Tofu is a dish made primarily from fried tofu cubes that puff up when deep-fried, then stir-fried with green and red peppers and seasoned to perfection.
Flavorful Corn Yang-Yang Hot PotMainly made with corn, featuring two different flavored broths in one pot. One broth is clear, the other spicy, combined with ingredients like corn, tofu, and mushrooms, slowly simmered for rich flavor and aroma.
Australian Grass-fed Beef RollsPremium Australian grass-fed beef rolled and quickly grilled to perfection, offering tender and juicy texture with natural beef flavor.
蟹籽鲜虾滑蟹籽鲜虾滑以新鲜大虾仁为主料，手工剁成虾泥后加入蛋清、淀粉等搅拌上劲，制成滑嫩的虾滑，再点缀蟹籽，蒸制而成。成品色泽洁白，口感弹牙，蟹籽增添颗粒感。
Vietnamese Basa FishA Vietnamese dish made with basa fish, marinated in lemongrass, lime leaves, and chili, then grilled or steamed for a fresh, savory flavor.