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Shengwu Beef (Qianwang Street Branch)

火锅 · ⭐ 4.6

No. 1598 Qianwang Street

Dishes

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  Premium Supreme Beef

  Premium beef slices with fresh vegetables, marinated in a secret sauce and quickly stir-fried for tender, flavorful results.
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  Deep-water Shrimp

  A dish featuring fresh deep-sea shrimp, steamed or blanched to preserve its natural sweetness and tenderness, typically served with ginger vinegar sauce.
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  Braised Rice Crust

  A crispy rice crust formed at the bottom of a clay pot while cooking, often served with preserved meats and vegetables.
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  Freshly Slaughtered Yellow Beef

  Freshly slaughtered yellow beef, sliced and quickly stir-fried to retain tenderness, seasoned with scallions, ginger, garlic, and secret spices for a rich flavor.
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  Shengwu Snowflake Beef

  High-quality snowflake beef slices marinated in a secret sauce and quickly cooked, served with fresh vegetables and mushrooms for a balanced, flavorful dish.
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  Secret-Recipe Seafood Hot Pot Base

  A rich seafood hot pot base made with fresh shrimp, crab, and shellfish, simmered with secret spices and broth for a flavorful, aromatic dish.
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  Old-style fried dough sticks

  Old oil sticks are a classic Chinese breakfast dish, primarily made from flour and cooking oil. They are prepared by kneading the dough, rolling it out, cutting it into strips, and then frying until golden and crispy.
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  Cured Meat Clay Pot Rice

  Laba rice is a traditional dish made primarily with腊肠 and腊肉, combined with fragrant rice and water, carefully stewed to perfection. During cooking, the fats from the腊肠 and腊肉 blend perfectly with the rice, creating a unique flavor.
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  Crab Roe Dumplings

  Crab-filled buns are steamed dumplings made with flour dough and filled with crab meat or roe, pork mince, scallions, and ginger.
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  Fresh Shrimp Dumplings

  Fresh shrimp paste is a dish made primarily from fresh shrimp. The shrimp are finely processed, minced into a paste, and then mixed with an appropriate amount of starch and egg white until well blended. It is then shaped and gently slid into boiling water to cook. The finished shrimp paste has a bright color, a smooth and tender texture with a satisfying chewiness, making it a common accompaniment for hot pot or soups.

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