Close

Mr. Wen's Four Seasons Chicken Pot (KKONE Branch)

小吃快餐 · ⭐ 3.6

Shop No. 105, No. 16, Lane 3, Longqiu Village, Shangsha Community, Shatou Subdistrict

Dishes

• 

  Five-Finger Mulberry Herbal Chicken Hot Pot

  A herbal chicken hot pot featuring free-range chicken and five-finger mulberry, simmered with medicinal herbs for a nourishing and flavorful broth.
• 

  Five-Fingered Hairy Peach Bone Softshell Turtle Chicken Soup

  Made with five-fingered hairy peach, pork bones, softshell turtle, and chicken, slowly simmered. Clear broth with rich aroma and fresh taste, offering nourishing health benefits.
• 

  Stir-fried Frog with Ginger and Scallion

  A dish made by stir-frying fresh frog meat with ginger and scallions, resulting in a tender and aromatic flavor.
• 

  Signature Braised Chicken Pot

  A signature braised chicken pot made with premium chicken, slow-cooked in a secret sauce, resulting in tender meat and rich broth, enhanced with mushrooms and goji berries.
• 

  Wenshu Flower Snail Chicken Pot

  A flavorful dish featuring fresh flower snails and chicken, slow-cooked in a secret sauce to create a rich, savory broth with tender meat and crisp shellfish.
• 

  Clay Pot Chicken Stew with Giant Prawn and Sea Snail

  A clay pot stew featuring giant prawns, sea snails, and chicken, slowly simmered to create a rich, flavorful broth with a harmonious blend of seafood sweetness and chicken aroma.
• 

  Clay Pot Red Braised Turtle Chicken Stew

  Made with turtle and chicken as main ingredients, seasoned with ginger, green onion, and cooking wine, then slowly stewed in a clay pot. The broth is rich and red, with tender, flavorful meat.
• 

  Clay Pot Flower Crab Chicken Stew

  Fresh flower crab and chicken are stewed slowly in a clay pot with ginger, garlic, and green onions. The broth is rich, with sweet crab meat and tender chicken, blending the essence of seafood and poultry.
• 

  Spicy Intestine and Chicken Stew

  A flavorful stew made with pork intestines and chicken, slow-cooked in a secret spice blend for rich, aromatic taste.
• 

  Braised Tuna with Fermented Black Beans and Water Spinach

  A savory stir-fry featuring braised tuna, fermented black beans, and tender water spinach—quick, flavorful, and satisfying.
• 

  Drunk Goose Pot

  A Chinese dish made by slow-cooking goose meat in yellow wine and seasonings until tender, with rich, aromatic broth.
• 

  Kimchi

  Kimchi is primarily made from napa cabbage, radish, chili powder, garlic, ginger, fish sauce, and shrimp paste. After cutting the napa cabbage, it is salted and then mixed with seasonings. The mixture is placed in a container and fermented for several days to several weeks to develop its distinctive flavor.
• 

  Pan-fried Small Spanish Mackerel

  Fresh small Spanish mackerel is marinated and pan-fried until golden, resulting in a tender and aromatic dish.
• 

  Taro Dish

  A Chinese dish made from taro, typically steamed or fried and sweetened with sugar, milk, or coconut milk, offering a soft and sweet flavor.
• 

  Spicy Wuhua Snail

  Spicy abalone is a dish primarily made with fresh abalone. After cleaning, the abalone is blanched to remove any fishy odor, then stir-fried with chili peppers, minced garlic, ginger slices, and other seasonings. The cooking process emphasizes precise heat control to ensure the abalone remains tender and crisp in texture.
• 

  Spicy Crawfish

  Spicy crayfish is made primarily from crayfish, cooked with a variety of spices including chili peppers and Sichuan peppercorns. It has a bright red color, rich aroma, tender shrimp meat, and a bold spicy and numbing flavor that is deeply loved by diners.
• 

  Spicy Crawfish

  Spicy crawfish made with fresh lobsters and aromatic spices like Sichuan pepper and chili, delivering a bold, numbingly hot flavor.

Reviews