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Jieyue Hot Pot (Jinjiang Store)

火锅 · ⭐ 4.9

No. 59 Maoming South Road

Dishes

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  Tom Yum Soup

  Tom Yum Goong is a Thai sour and spicy soup, primarily made with lemongrass, kaffir lime leaves, galangal, and fresh shrimp. The ingredients and seasonings are boiled together until the broth blends the freshness of the herbs and ingredients, creating a tangy and appetizing flavor.
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  加拿大海胆

  加拿大海胆是一道以新鲜加拿大海胆为主要食材的菜品，通常直接生食或搭配少量柠檬汁、酱油和芥末调味。海胆经过清洗后去壳取肉，保持其原始风味，口感细腻滑润，带有天然的海洋鲜味。
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  Kilardot Oyster

  Fresh Gillardeau oysters served raw, typically with lemon juice or a special sauce to preserve their natural flavor.
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  King Crab

  The king crab is a large marine crab, with fresh king crab meat as its main ingredient. During preparation, the crab meat is typically cleaned and then cooked using steaming, boiling, or blanching methods to preserve its natural flavor. Some recipes pair it with a ginger vinegar sauce or garlic butter as a dipping condiment.
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  Mixed Sea Cucumber

  A cold dish made by mixing soaked sea cucumber with vegetables and a savory dressing. Refreshing and nutritious.
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  Yuzu Vinegar Jelly Clam

  Yuzu Vinegar Jelly Clam is a dish made with fresh clams and yuzu vinegar to create a jelly-like texture. The clams are simply prepared and mixed with yuzu vinegar to form a refreshing, tangy jelly.
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  Seafood Stir-Fry Noodles

  Seafood stir-fry noodles feature shrimp, squid, clams, and more. Sauté葱姜蒜和辣椒, add seafood, then pour in broth, boil, add noodles, mix well. Focus on blending aroma and freshness.
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  Clear Kombu Soup Base

  A clear soup base made from kombu and dried scallops, simmered for a rich, umami flavor, commonly used in Japanese cuisine.
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  Warm Mixed Shidao Red Snail

  Warm Mixed Shidao Red Snail is a dish made with Shidao Red Snail as the main ingredient, combined with scallions, ginger, garlic and other seasonings using a warm mixing method. It has a fresh and tender texture with a light and delicate flavor.
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  Wen Ban Zhe Tou

  A cold dish made with jellyfish head and vegetables, lightly dressed in a savory sauce. Crisp and refreshing, ideal for summer.
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  Beef Eye Fillet

  Eye of round is a dish made primarily from beef eye muscle, typically finely sliced to preserve the tenderness of the meat. The preparation methods are diverse, including pan-frying, grilling, or stewing, and when combined with appropriate seasonings, it enhances the meat's rich and flavorful taste.
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  特色牛舌

  特色牛舌选用新鲜牛舌为主要食材，经过焯水去腥后，用秘制调料腌制入味，再进行炖煮或红烧，使牛舌软嫩入味，口感丰富。
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  Pepper Pig's Stomach and Chicken Hot Pot Base

  A savory hot pot base made with pig's stomach, chicken, black pepper, ginger, and goji berries, ideal for winter nourishment.
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  Jiaodong One-Pot Fresh

  Jiaodong One Pot Fresh is a stew featuring fresh seafood like shrimp, clams, squid, and scallops, combined with tofu, cabbage, and vermicelli, slowly cooked in water or broth.
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  Braised Sea Cucumber with Green Onion

  Scallion-braised sea cucumber is a dish primarily made with rehydrated sea cucumbers and scallions. The sea cucumbers must be soaked beforehand, then cooked together with sliced scallions in a pot, adding ingredients such as chicken stock, soy sauce, and cooking wine. It is slowly stewed over low heat so the sea cucumbers absorb the aroma of scallions and the broth. Finally, it is thickened with a slurry and reduced to a glossy finish.
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  Vegetable Tower

  A creative dish made by stacking various fresh vegetables in a tower shape, often served with dressing for a refreshing and healthy meal.
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  Giant Clam

  A premium seafood dish made from fresh giant clam meat, typically prepared by steaming, blanching, or serving as sashimi to preserve its tender texture and natural flavor.
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  Ma Jiagou Celery with Shrimp Bits

  A cold dish made from fresh Ma Jiagou celery and dried shrimp, blanched and mixed together for a crisp, savory flavor.

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