Bunjie Residential Building Hot Pot (Wujiang Garden Branch)
火锅 · ⭐ 3.8
No. 2318, Huayuan Road, Dongtaihu Eco-tourism Resort
Dishes
Spicy Tofu CubesA spicy Sichuan-style dish made with tofu cubes stir-fried in a flavorful sauce of chili, Sichuan pepper, and garlic.
冰鲜黑鱼片冰鲜黑鱼片是一道以新鲜黑鱼为主料，经过去骨处理后切成薄片的菜肴。通常使用清水或少量料酒进行简单腌制，再以热油爆香姜蒜等辅料，快速翻炒至鱼片变色熟透，保持其嫩滑口感。
Original Flavor Shrimp PasteOriginal flavor shrimp paste is primarily made from fresh shrimp, with shells and veins removed and minced into a paste. A small amount of salt, egg white, and starch are added and mixed evenly to form a smooth,细腻 shrimp paste. The paste is then squeezed by hand or with a spoon into boiling water to cook. The finished product is semi-transparent and has a tender, elastic texture.
Big Knife Pork MeatDa Dao Bai Rou is a cold dish made primarily from fresh pork belly. The pork is boiled until tender, sliced thinly, arranged on a plate, and then drizzled with a specially prepared sauce. The cooking process emphasizes precise temperature control to ensure the meat remains tender and not greasy.
Pork Bone Soup Hot Pot with Two FlavorsA rich pork bone broth hot pot divided into two flavors—clear and spicy—served with meats and vegetables for a satisfying communal meal.
Yangmei Ice TangyuanYangmei ice tangyuan is a dessert made with glutinous rice balls, fresh yangmei or yangmei juice, and served with ice or chilled. Cooked tangyuan are mixed with yangmei and ice in a bowl, optionally sweetened with syrup.
Air-Freighted Layered TripeAir-freighted tripe is a dish made primarily from fresh beef tripe, cleaned and blanched, then stir-fried or stewed with scallions, ginger, garlic, chili, and other seasonings for a crisp texture and layered flavor.
辣冒烟牛肉辣冒烟牛肉是一道以牛肉为主料，配以辣椒、花椒等调料制成的菜肴。牛肉切片后经过腌制，再与辣椒、花椒及其他香料一同炒制，使牛肉入味且带有浓郁的麻辣香气。烹饪过程中会产生大量热气，形成‘冒烟’的效果。
Snowflake PorkBloody pork refers to pork belly with alternating layers of fat and lean meat, named for its evenly distributed fat resembling snowflakes. Typically sliced or cubed, it is cooked by frying, stir-frying, stewing, or roasting to achieve a tender, juicy texture that is rich but not greasy.
麻辣毛毛虫鱿鱼卷鱿鱼卷用刀切成细条，形成毛毛虫状，经焯水处理后与辣椒、花椒等调料一同翻炒，使鱿鱼卷充分吸收麻辣风味。