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Zhuguang Yu Hot Pot Restaurant (Xinchun Li Xueqing Road Branch)

火锅 · ⭐ 4.1

1st Floor, North Side, Xinchengli Shopping Center, No. 8A, Xueqing Road

Dishes

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  Three-Flavor Crawfish Dumplings

  Three-flavor crayfish dumplings is a dish primarily made with fresh crayfish and crayfish paste. The crayfish paste is prepared by finely chopping shrimp meat and mixing it with seasonings, then cooked together with the crayfish. Typically, the crayfish are cleaned first, then mixed with the crayfish paste and stir-fried or stewed, allowing the paste to absorb the crayfish's rich aroma. The finished dish offers a complex flavor profile—tender and smooth crayfish paste paired with succulent, flavorful crayfish.
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  Dai-style Mixed Beef

  Fresh beef slices mixed with Dai-style spices like lemongrass, lime leaves, and chili for a tangy and spicy flavor.
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  Shredded Crab Stick

  Spider crab stick salad is a dish made primarily with crab sticks, sliced into细丝 and stir-fried with vegetables like carrots and green peppers. The crab sticks are first blanched or pan-fried, then combined with prepared vegetables and seasoned appropriately.
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  Crawfish Dumplings

  Fresh lobster and shrimp meat are used to make a dish. The lobster is shelled, and the meat is mixed with pork fat, egg white, and starch to form a shrimp paste, which is then shaped into small balls and cooked by boiling or steaming. It's typically seasoned with chili, scallions, ginger, garlic, and sometimes enhanced with broth or sauce.
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  Hand-Cut Wagyu Sirloin

  Hand-cut wagyu beef is made from high-quality beef taken from the back of the cow, sliced by hand. The beef has clear muscle fibers and a tender texture, typically cooked using hot pot or barbecue methods to preserve its original flavor.
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  Hand-Cut Fat Assortment

  Hand-cut fatty pork is a dish made from fresh pork belly, sliced thickly by hand and cooked. Usually paired with green onions and ginger, it's prepared by pan-frying or stewing to achieve tender meat with rich fat aroma.
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  Waterfall Squid Slices

  Fresh squid slices are quickly blanched in boiling water and then drizzled with a special sauce. Aromatics like scallions, ginger, garlic, and chili are stir-fried first, and the sauce is poured from height to create a 'waterfall' effect, evenly coating the squid.
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  Qijiang Local Steamed Bun

  Qijiang local baozi is a traditional snack made by wrapping a filling primarily composed of pork, tofu, scallions, and ginger in dough and steaming it. The filling is mixed evenly, then wrapped in dough and shaped into a cone or round form before being steamed in a bamboo steamer.
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  Sichuan Pepper Beef Tongue

  Sichuan pepper beef tongue is a dish featuring beef tongue as the main ingredient, seasoned with unique Sichuan pepper. The beef tongue is carefully cooked to achieve a tender texture, then blended with the refreshing aroma and mild spiciness of Sichuan pepper, creating a distinctive flavor.
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  Bull-style Stir-fried Beef

  Wang Bao cold-mixed beef is a chilled dish made with fresh beef sliced or shredded, marinated and mixed with scallions, ginger, garlic, cilantro, and seasoned with soy sauce, vinegar, chili oil, sesame oil, and Sichuan pepper powder.
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  Bull-style Coconut Beef

  Bàowáng Shēngyē Niúròu is a dish made primarily with fresh beef, combined with ingredients such as fresh coconut juice, onions, and green peppers. After marinating, the beef is stewed with coconut juice, resulting in tender meat infused with coconut aroma. Vegetables are then stir-fried evenly to create a rich and flavorful dish.
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  Duck Intestines

  Duck intestine, made primarily from fresh duck intestines, is carefully cleaned and processed to maintain its tender texture. It can typically be paired with various seasonings and cooking methods such as stir-frying, boiling, or grilling, creating a variety of delicious dishes. Its unique texture and rich nutrition make duck intestine one of the ingredients beloved by many diners.
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  Duck Intestine and Beef Tripe Combo

  Duck Intestine and Tripe Combo is a dish primarily made with duck intestines and tripe. After cleaning, both ingredients are quickly blanched or briefly cooked, then mixed or stir-fried with seasonings. Typically served with辅料 such as chili peppers, garlic slices, and cilantro for a crisp and refreshing texture.

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