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Pot Sir Fashionable Hot Pot Takeaway (Xiasha Branch)

火锅 · ⭐ 3.7

No. 56 Gaosha Residential Community, Xuelin Street

Dishes

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  Mixed Dumpling Platter

  A mixed dumpling platter made from various meats or seafood like pork, beef, shrimp, and fish. Ground ingredients are seasoned, mixed to a sticky consistency, then shaped by hand or machine and cooked by boiling or frying. Served with sauce or clear soup.
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  Beauty-Enhancing Tomato Hot Pot Base

  A tomato-based hot pot broth made with fresh tomatoes, onions, carrots, and garlic, slow-cooked for a tangy, nutritious flavor that supports beauty and health.
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  Tofu Skin Rolls with Cilantro

  A refreshing vegetarian dish made by wrapping fresh cilantro in tofu skin, then lightly blanched and dressed with a savory sauce.
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  Deep Sea Fish Maw

  Deep-sea fish maw is a dish featuring deep-sea fish swim bladders, typically soaked and stewed with chicken, ham, and scallops to create a soft, chewy texture and rich broth.
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  Australian Wagyu Beef

  Australian wagyu beef uses premium imported beef tenderloin, with fine texture and even fat distribution like snowflakes. Typically sliced and quickly pan-seared or涮煮 to preserve its natural flavor.
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  Old-style Braised Pork

  Old crispy pork is a dish made primarily with fatty pork belly. The meat is cut into pieces, marinated, then coated in starch or flour and deep-fried until the outside is crispy and the inside is fully cooked. Scallions and ginger are typically added to remove fishy odor and enhance aroma.
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  猪腰

  Tripe is a dish made by slicing pig or lamb kidneys and stir-frying them, using葱姜蒜 as seasonings to maintain a tender texture.
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  Big Electric Pot

  A hearty dish made by slow-cooking pork, potatoes, and carrots in a large electric pot, resulting in tender meat and rich broth.
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  Bone Broth Base

  Bone broth base made from pork, beef, or chicken bones, slowly simmered to extract marrow and collagen for a rich, creamy soup. Ginger and scallions are added for aroma and to reduce odor, with some versions including goji berries and red dates for enhanced flavor. The finished broth is milky white and thick.

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