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Zan Wei Hot Pot (Huangpi Branch)

地方菜 · ⭐ 3.7

No. 109, Banqiao Avenue, Qianchuan Street

Dishes

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  Wide Rice Noodles

  Wide rice noodles, a broad ribbon-shaped vermicelli made from sweet potato starch. Typically, the wide rice noodles are soaked in warm water to soften them before being stir-fried or added to soups with meats and vegetables. They have a smooth, tender texture that absorbs broth well, enhancing the overall flavor.
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  Poached Egg in Soup

  Eggs are gently added to hot soup and cooked until the whites set while the yolks remain soft, resulting in a delicate and nourishing dish.
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  Pork Liver Soup

  A hearty soup made with pork liver and vegetables, simmered to create a rich, savory dish.
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  Secret-Recipe Pickled Radish

  A spicy and tangy Sichuan-style dish made by pickling fresh white radish with garlic, ginger, chili, and Sichuan peppercorns for a crisp, refreshing flavor.
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  Pigeon Soup with Sticky Rice

  A nourishing soup made with pigeon meat and sticky rice, slowly simmered to create a rich, savory broth.
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  Vegetable Stir-Fried Noodles

  Vegetable stir-fried noodles made with noodles and vegetables like greens, carrots, and bean sprouts, stir-fried with garlic in hot oil, then mixed with cooked noodles and seasoned.
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  Braised Pork Shreds in Pot

  A classic Chinese dish featuring tender pork shreds simmered with vegetables and seasonings in a clay pot.
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  Egg and Pork Noodles with Ham

  A classic stir-fried noodle dish featuring eggs, pork strips, and ham, seasoned to perfection.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.
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  Pork Trotter and Soybean Soup

  A nourishing soup made with pork trotters and soybeans, slow-cooked until tender for a rich, savory flavor.

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