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Hualai Wangpo Big Shrimp (Jin Han Green Port Branch)

火锅 · ⭐ 4.8

No. 1128, Floors 1–2, Building 1, Zone 3, Lügang Jiayuan, Shunsha Road

Dishes

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  Potato

  Potatoes are peeled and cut into cubes or slices, then cooked by frying, boiling, steaming, or stir-frying. Common preparations include potato shreds, braised potatoes with meat, mashed potatoes, and french fries. The main ingredient is potatoes, with optional seasonings such as scallions, ginger, garlic, and chili peppers added according to taste.
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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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  Premium Beef Tenderloin

  Prime beef is made from high-quality beef, typically using tender cuts such as the sirloin or eye of round. The meat is sliced and marinated with soy sauce, cooking wine, and starch, then quickly blanched or stir-fried. The finished dish features tender, smooth-textured meat and is commonly served with vegetables like lettuce, onions, and bean sprouts.
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  Huai Pai Spicy Pepper Shrimp Hot Pot

  Huai Pai Tengjiao Shrimp Pot features fresh shrimp with Sichuan pepper, ginger, and garlic. The shrimp is stir-fried with chili oil and doubanjiang, then simmered in broth to retain tenderness and flavor. Bright red color, rich aroma.
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  Oil-soaked tofu skin

  Oil tofu skin is a traditional soy product dish made from fresh yellow beans, carefully processed through multiple steps including soaking, grinding, boiling the slurry, and forming a film. The finished product has a golden color, thin texture, smooth and tender taste, and good elasticity. It can be cooked with various seasonings and side dishes, suitable for stir-frying, boiling, or cold mixing, making it an excellent choice among vegetarian dishes.
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  Noodles in Broth

  Noodles in broth is a Chinese staple made from dough cut into片, cooked in soup with vegetables and meat, absorbing rich flavors through slow stewing.
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  Wang Po's Large Shrimp Stew

  Wang Po's Large Shrimp is a dish made with fresh shrimp and seasoned with scallions, ginger, garlic, and doubanjiang. After blanching, the shrimp are stewed in a large pot with辅料 to absorb flavor and create a rich broth.
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  Classic Mild Spicy Shrimp Hot Pot

  Fresh shrimp stir-fried with onions, green and red peppers, seasoned with doubanjiang, garlic, and ginger. Tender shrimp with rich, flavorful sauce.
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  Shrimp Meat

  Shrimp is mainly made from fresh shrimp, cleaned and deveined, then cooked by stir-frying, boiling, steaming or frying. Common dishes include stir-fried shrimp with vegetables, shrimp tofu, and shrimp scrambled eggs, enhanced with a touch of scallion, ginger, and garlic to preserve the shrimp's tender texture.
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  Enoki Mushroom

  Enoki mushrooms, using fresh enoki mushrooms as the main ingredient, are typically stir-fried or steamed with seasonings such as garlic and chili, preserving their tender texture and nutritional value—a quick and popular home-cooked dish.
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  Fish tofu

  Fish tofu is made primarily from fresh, tender fish meat and soft tofu, finely mixed and then steamed or boiled to achieve a delicate, white, and smooth texture.
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  Yin-Yang Hot Pot

  A double-boiled hot pot is a divided-style hot pot, typically split into two parts: one side with a clear or spicy broth, and the other with a different flavor (such as mushroom soup or tomato soup). Main ingredients include beef, lamb, seafood, vegetables, tofu products, and various meatballs, which are cooked in different broths.

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