Sǒng Hot Pot Factory (Le Feng Plaza Store)
火锅 · ⭐ 4.5
Level L2, Leifeng Plaza, No. 106–108 Gongye Avenue, Units 02-S34a and S34b
Dishes
Bite-Sized Elastic虎Shrimp Paste虎虾滑 is made from fresh tiger shrimp, deveined and minced, then mixed with starch, egg white, and seasonings to create a chewy texture. Can be steamed or boiled directly, or served with vegetables, soup base, or sauce.
Three Offal BrothersTriad of Offal is a traditional dish made primarily from pork intestines, pork stomach, and pork heart. In the preparation process, these three ingredients are first cleaned thoroughly, then separately stewed, and finally stir-fried with appropriate seasonings to allow them to blend fully, resulting in a unique texture and flavor.
Original Cut Wagyu BeefPrime ribeye or sirloin beef, naturally marbled and cut to preserve texture and fat distribution, simply marinated then pan-seared or涮煮 for tender, flavorful results.
Two-Person Convenience PlatterA convenient platter for two featuring grilled chicken wings, spicy shrimp, cucumber salad, and fried fries—perfect for sharing.
Crispy GengcaiCrispy kelp salad is a cold dish made primarily with kelp. After soaking, the kelp is cut into pieces and mixed with garlic, chili oil, vinegar, soy sauce, sugar, and sesame oil. It has a crisp texture and a unique fresh aroma.
Milk-Steamed Westphalian Beef TongueA dish featuring Westphalian beef tongue gently simmered in milk until tender, offering a rich, creamy flavor and smooth texture.
Bold Milk TeaA creamy and flavorful milk tea made with fresh milk and premium tea leaves, sweetened to perfection.- Hand-Pressed Black Pork and Coriander MeatballsFresh black pork is hand-pounded into paste, mixed with chopped coriander, shaped into balls, and gently cooked in water or steam for a tender, aromatic dish.
Vegetable Clear Soup PotA pot of vegetable soup made with fresh vegetables and mushrooms, simmered in clear broth for a light and healthy meal.
Osmanthus Wine-Scented Tofu PuddingGui Xiang Wine Fermented Ice Tofu is made primarily from soft tofu, combined with fermented rice wine and osmanthus honey. First, the soft tofu is mashed and mixed evenly with an appropriate amount of fermented rice wine, then chilled until it solidifies. When serving, drizzle with osmanthus honey for a refreshing sweetness, accompanied by a subtle aroma of wine and osmanthus.
Spicy Beef Broth Hot PotSpicy beef tallow hot pot is made by stir-frying beef tallow with chili, Sichuan pepper, and doubanjiang, then boiling with broth or water to serve as a base for cooking beef slices, tripe, beef tendons, and vegetables.
Guizhou Sour SoupGuizhou sour soup features local sour fish or beef soup, with fresh fish or beef, fermented sour soup (made from tomatoes, chili, glutinous rice flour), tofu, and vegetables. Main ingredients are blanched or pan-fried, then simmered in sour soup with vegetables until cooked through.
Xiapu First Water Sea Moss SproutsXiapu first-water seaweed sprouts is a dish primarily made from fresh seaweed sprouts harvested in the Xiapu region. The young seaweed has a tender texture and is rich in alginate and minerals. Typically, the seaweed sprouts are cleaned, blanched, and then stir-fried or dressed with simple seasonings such as minced garlic and shredded ginger to preserve their natural flavor.
Spicy Braised Chicken FeetSpicy braised chicken feet, made from plump chicken claws that are carefully processed and marinated with a specially crafted braising sauce. After slow cooking, the chicken feet fully absorb the rich aroma of the sauce, resulting in a soft and tender texture with a delicious flavor.
Fresh Premium Yellow BeefFresh premium yellow beef stir-fried with vegetables, tender and flavorful.
Fresh Duck Blood with Umami FlavorFresh duck blood is a dish primarily made with fresh duck blood. The duck blood is carefully processed and combined with appropriate seasonings and clear broth, then gently stewed to maintain its tender texture. The finished dish has a bright red color and rich, flavorful broth.