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Zhu Guangyu Hot Pot (Nanshan Branch)

火锅 · ⭐ 4.4

1st Floor, No. 411, Haidi 2nd Road

Dishes

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  包子

  Baozi is a type of Chinese dumpling made with a flour dough wrapper and filled with various ingredients. The main ingredients include flour, water, and fillings such as pork, beef, or vegetables. The dough is fermented, rolled into thin skins, filled, sealed by pinching the edges, and then steamed to cook.
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  Shredded Pork Intestines

  Thousand-thread intestines is a dish made primarily from pig intestines, which are finely sliced into thin strands and then cooked. During preparation, the intestine threads fully blend with various seasonings, creating a unique texture and flavor.
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  Double Pepper Beef Meatballs

  A dish made of beef meatballs stir-fried with green and red peppers, offering a tender and spicy flavor.
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  Four-Section Yinyang Hot Pot

  A hot pot dish with four distinct flavors, typically split into spicy Sichuan and mild broth sections, served with beef, lamb, seafood, and vegetables for diverse taste experiences.
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  Shredded Yellow Tripe

  A cold dish made with shredded pork tripe, bean curd strips, and seasonings, known for its crisp texture and spicy flavor.
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  Beaten Lemon Tea

  Bursting Lemon Tea is a beverage made primarily from fresh lemons and premium tea leaves. The lemons are sliced and thoroughly squeezed to release their vibrant acidity and aroma, then mixed with brewed tea and served chilled with ice cubes.
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  Sichuan Pepper Beef Tongue

  Sichuan pepper beef tongue is a dish featuring beef tongue as the main ingredient, seasoned with unique Sichuan pepper. The beef tongue is carefully cooked to achieve a tender texture, then blended with the refreshing aroma and mild spiciness of Sichuan pepper, creating a distinctive flavor.
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  Braised Chicken Feet with Tiger Skin

  Hǔpí Fèngzhǎo (Tiger Skin Chicken Feet) is renowned for its unique preparation method and delicious flavor. The chicken feet are first deep-fried until the skin becomes crispy and bubbled, forming a 'tiger skin' texture. They are then marinated with spices and seasonings to absorb rich flavors. During cooking, the chicken feet fully absorb the sauce, becoming tender and succulent, with skin and bones easily separating and the meat remaining juicy and delicate. This dish is not only tasty but also rich in collagen, which nourishes the skin.
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  Mustard greens

  Gongcai, also known as Tai Gan, is a dried vegetable made from the fleshy stems of lettuce-family plants through processes such as sun-drying and pickling. It has a bright green color and a crisp texture. To prepare, soak it in water first, then mix with seasonings.
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  Sauced Meat Bun

  The meat bun is made with pork belly as the main ingredient, seasoned with sweet bean sauce and other seasonings to create the filling. The dough is fermented, filled with the mixture, and then steamed before serving.
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  Fresh Duck Blood

  Fresh duck blood is a dish primarily made with fresh duck blood as the main ingredient. The duck blood is carefully processed to maintain its tender texture and is typically cooked simply with seasonings such as chili, scallions, ginger, and garlic to highlight the natural freshness of the duck blood.
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  Goose Intestines

  Goose intestine is a dish made from goose intestines, typically cleaned, blanched or marinated, then quickly stir-fried or boiled. Common preparations include stir-frying with garlic, chili, and cilantro, or serving in hot pot.
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  Black Tofu

  Black tofu is made from black beans, soaked, ground into pulp, boiled, and coagulated. It has a deep brown or black color, smooth texture, and soft taste—ready to eat or cook.

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