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Shang Wu Yashi

火锅 · ⭐ 3.7

No. 262, Shangwu Village

Dishes

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  千丝肚

  千丝肚是一道以猪肚为主要食材的菜肴，将猪肚处理干净后切丝，用沸水焯烫去除腥味，再与葱姜蒜、青红椒等配料一同炒制，最后加入调味料如酱油、料酒、盐等进行调味。制作过程中注重火候，使猪肚丝保持爽脆口感。
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  Tasting Nine Grid

  A creative dish featuring nine small dishes of diverse flavors, such as cold jellyfish salad, spicy chicken strips, and garlic pork, using fresh ingredients and light cooking methods for a rich taste experience.
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  Rose-shaped Shrimp Balls

  Fresh shrimp is minced and mixed with egg white and starch to form small balls, then steamed until translucent and delicate. The dish resembles a rose petal in shape and offers a tender, bouncy texture.
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  Premium Beef Tenderloin

  Premium beef is a dish made primarily with high-quality beef slices, paired with various vegetables and seasonings. The beef slices are carefully selected for their tender and juicy texture, complemented by an array of vegetables and rich seasonings. Quickly stir-fried to preserve the tenderness of the meat and the crispness of the vegetables.
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  Goat Spine Hot Pot

  The lamb spine hot pot features lamb spines as the main ingredient, slow-cooked with various spices and vegetables, resulting in a rich broth and tender meat.
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  Cilantro Pork Meatballs

  Fresh pork meatballs mixed with cilantro, steamed or boiled until tender and fragrant.
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  Fresh Cut Wagyu Short Plate

  Freshly sliced beef tenderloin is made from the tender meat of the cow's back, hand-cut into thin slices and cooked directly to preserve the original flavor of the beef. Common cooking methods include quick boiling or stir-frying, resulting in a tender texture with clear muscle fibers.
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  Fresh Pig Brain

  Fresh pig brain is a dish made primarily from pig brains, cleaned and cooked by boiling or steaming, then seasoned with salt, ginger, and scallions. Some recipes use broth or clear soup for enhanced flavor, and a touch of starch to create a smoother texture.
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  Black Bean Curd

  Black tofu is a soy product made primarily from black beans, processed by soaking, grinding into pulp, filtering, boiling, and then adding a coagulant. The finished product is white or slightly yellow, with a smooth and delicate texture, tender and silky in taste. It can be eaten directly or paired with seasonings and sauces.

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