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Meijin Hot Pot (Hang Tian Qiao Branch)

火锅 · ⭐ 4.4

South Side of Building No. 11, Babaozhuang Residential Community, Fucheng Road

Dishes

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  4A XueLong Black Angus S-Ribeye

  Selected 4A-grade Xuelong Black Angus beef S-eye muscle, slow-cooked or pan-seared to ideal doneness, preserving tender and juicy texture with a slightly charred surface.
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  Nine-Second Abalone Slices

  Nine-second abalone slices is a cold dish made with fresh abalone. The abalone is quickly blanched for about nine seconds to retain its crisp tenderness, then mixed with scallions, ginger, cilantro, and a seasoned sauce.
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  Large Flower Shrimp

  Large flower shrimp is primarily made with fresh shrimp, which are deveined and split open, then steamed or grilled with seasonings such as garlic and ginger to preserve the tender and fresh taste of the shrimp meat.
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  Ningbo Fresh Tofu

  Ningbo fresh tofu is a dish made with fresh tofu as the main ingredient, combined with minced pork, shrimp, and mushrooms. The tofu is cubed and stir-fried with the ingredients, then simmered in broth or water to absorb the flavors, resulting in a tender and rich taste.
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  Hand-Pressed Double Meatballs Assortment

  Hand-pressed double meatballs assortment consists of two handmade meatballs made from pork and beef, shaped and cooked by frying or boiling, with a tender and juicy texture.
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  Hand-Made Shrimp Paste

  Hand-pounded shrimp paste is made primarily from fresh shrimp, which are deveined and chopped or pounded with the back of a knife into a paste. It is mixed with an appropriate amount of salt, egg white, starch, and a small quantity of scallion-ginger water, then repeatedly kneaded by hand until elastic, resulting in a smooth and tender shrimp paste. It can be cooked directly and eaten, or used in hot pot, steamed dishes, or stir-frying.
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  Signature Pig's Stomach

  Signature pig stomach dish made with fresh pig stomach, cleaned and blanched, then stewed with ginger slices and green onions to achieve a soft, flavorful texture. Add mushrooms and carrots for enhanced taste, finish with seasoning and thickening to create a rich broth.
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  Qingyuan Chicken

  Qingyuan chicken is a dish primarily made with high-quality Sanhuang chickens from Qingyuan. It is typically prepared by stewing the whole chicken or using the white-cut method. After blanching, the chicken is slowly simmered in clear water to retain its original flavor, resulting in tender and smooth meat.
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  Paper-thin Bamboo Shoots

  Paper-thin bamboo shoots are a dish made from fresh, tender bamboo shoots. The shoots are sliced thinly, blanched, then stir-fried with oil or simmered with meat and seasonings for a crisp, refreshing taste.
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  Bird's Nest Chicken Pot

  Flower胶 Chicken Pot is made primarily with chicken thigh meat and bird's nest, along with辅料 such as ginger slices and goji berries, prepared by slow stewing. Fresh chicken thighs are used, and the bird's nest must be soaked beforehand to soften it, then both ingredients are simmered together in a pot over low heat until the broth becomes rich and the ingredients become tender.
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  Black Angus Eye Fillet

  Black Angus eye fillet uses the eye muscle cut, known for its tender texture and even fat distribution. Typically cooked by grilling, roasting, or stewing to preserve its natural flavor.

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