Xishi Hot Pot (Keyi Lanting Branch)
火锅 · ⭐ 3.9
Room 203, 2nd Floor, Building 34, Keyi Lanting Commercial Street, Huaqi Road
Dishes
Layered TripeQian Ceng Du is a traditional dish primarily made from pork stomach. During preparation, the pork stomach is carefully processed and sliced into thin pieces, then cooked using a unique technique that creates a layered appearance. It is seasoned with appropriate spices and finally prepared to perfection.
Tender Duck BloodA dish made with tender duck blood, stir-fried with aromatics and vegetables for a smooth, savory flavor.
Freshly Sliced Grain-Fed BeefFreshly sliced grain-fed beef, tender and flavorful, ideal for hot pot or quick stir-fry.
Wrinkled Fish BallsA Cantonese classic dish made from minced fish mixed with egg white and starch, shaped into balls and steamed until tender, resembling wrinkled silk.
Tiger Skin IntestinesA Sichuan dish made with pork intestines fried until wrinkled like tiger skin, then braised in a spicy sauce with chili and fermented bean paste.
Crab StickCrab sticks, made primarily from crab meat, are named for their slender, willow-like appearance. To prepare, thaw the crab sticks and tear them into细条, then mix with适量 vegetables or seasonings. Lightly stir-fry or steam to preserve the tender texture of the crab meat.
Chongqing Black Tofu SkinA spicy Sichuan snack made by stir-frying black tofu skin with chili and Sichuan pepper, resulting in a fragrant and crunchy dish.
CilantroCilantro, also known as coriander, is a common herb used for seasoning. Its fresh green leaves have a distinctive aroma and are primarily composed of stems and leaves. Cilantro can be used in cold dishes, stir-fries, or as a garnish for soups, adding a refreshing flavor to the dish.
Dice Tuna MeatA dish made by stir-frying diced canned meat with vegetables and seasonings, commonly served with rice.