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Sima Street Chicken Hot Pot (Xihua Road Store)

火锅 · ⭐ 3.5

Room 103-1, No. 1 Sima Street, Xihua Road

Dishes

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  Farmhouse Large Chicken Cutlet

  A hearty dish made with whole chicken thighs and vegetables like potatoes and green peppers, slow-cooked to tender perfection.
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  Farmhouse Greens

  A simple dish made with fresh seasonal greens stir-fried quickly with garlic, offering a light and natural flavor.
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  Sanglong Chicken

  A Chinese dish made with chicken, mulberry leaves, and pork bones, simmered to create a rich and nourishing flavor.
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  Fried Tofu Skin

  Fried tofu skin is a dish made primarily from tofu skin. First, the tofu skin is soaked until soft, then drained and cut into suitable lengths. Next, it is deep-fried in hot oil until golden and crispy, and finally seasoned with salt or other seasonings as desired.
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  Lettuce

  Lettuce is a common vegetable known for its tender green leaves and crisp texture. It can be eaten raw as the main ingredient in salads or combined with various seasonings and sauces to enhance flavor. Additionally, lettuce is often used to wrap or decorate other foods, such as grilled meats and burgers.
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  Classic Huafeng Noodles

  Classic Huafeng Noodles feature hand-pulled noodles with beef slices, greens, and a secret sauce. The noodles are chewy and elastic, while the marinated beef and vegetables are simmered in broth and finished with the special sauce.
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  Herbal Soup Base

  A nourishing soup base made by slow-cooking medicinal herbs with meat or poultry, known for its health benefits.
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  Lianzhou Orchard Chicken

  Lianzhou Orchard Chicken uses locally raised free-range chicken and fresh fruits from orchards, such as apples and pears, slow-cooked to create tender meat and a sweet, fruity broth.
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  Lianzhou Crispy Chicken

  A specialty dish from Lianzhou, Guangdong, made with locally raised chicken marinated and deep-fried to achieve a crispy skin and tender meat inside, often served with a secret sauce.
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  Wheat Gluten

  Wheat gluten is a food made primarily from flour. Through steps such as kneading and washing, starch and protein in the flour are separated, resulting in a high-protein product known as wheat gluten. Wheat gluten can be baked, boiled, or stir-fried, with a chewy texture, making it a common ingredient in vegetarian cuisine.

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