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Xiao Wang Aunty Hot Pot (Zhujiang Road Branch)

小吃快餐 · ⭐ 3.7

No. 176, Yunhai Road Industrial Park

Dishes

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  Tomato Fried Pork

  Sliced pork is coated in starch and deep-fried until golden and crispy, then stir-fried with fresh tomatoes to absorb their sweet-tart flavor. Seasonings like salt, sugar, and ginger-onion are added for enhanced taste.
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  Anhui-style Pepper Stir-fried Pork

  A classic Huai cuisine dish featuring pork belly and green peppers stir-fried together, seasoned with savory spices for a rich, spicy flavor.
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  Hot Pot Spicy Pork Slices

  A dish featuring pork slices cooked with bean sprouts and cabbage in a clay pot, then topped with hot oil to enhance aroma.
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  Hot Pot Lamb Spine

  Pot-braised lamb ribs is a dish made by slow-cooking lamb ribs with various spices and ingredients. Main ingredients include lamb ribs, potatoes, carrots, onions, ginger slices, green onions, star anise, and Sichuan peppercorns. After blanching the ribs, they are simmered in a clay pot until tender with rich broth.
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  Braised Pork Minced with Vermicelli in Clay Pot

  A savory dish made by braising minced pork and vermicelli in a clay pot, resulting in a rich, flavorful stew.
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  Sauce Braised Chicken Feet in Clay Pot

  A flavorful dish made by slow-cooking chicken feet in a clay pot with a savory sauce, resulting in tender and richly flavored meat.
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  Spicy Chicken Offal in Clay Pot

  A spicy dish made with chicken offal (heart, liver, gizzard) simmered in a clay pot with chili and Sichuan peppercorns, delivering rich, aromatic flavors.
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  Fresh Shrimp and Vermicelli Pot

  Fresh shrimp and vermicelli are simmered in a clay pot with aromatics, resulting in a flavorful dish where the shrimp is tender and the noodles absorb the savory broth.
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  Spicy Mapo Tofu in Clay Pot

  Spicy Mapo Tofu is a dish made primarily from tofu, combined with minced meat and fermented broad bean paste, among other seasonings. The tofu is cut into cubes and slowly simmered in a clay pot with the sautéed minced meat and broad bean paste, allowing the flavors to fully penetrate the tofu, resulting in a rich, spicy, numbing, savory, and aromatic taste.

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