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Shujianglong Hot Pot (Nanyue City Branch)

火锅 · ⭐ 4.3

Unit 301, Floor 3, Building 7, Nanyuecheng, Guangfu Road

Dishes

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  9-Second Fresh Tripe

  9-second fresh tripe is a dish featuring fresh beef tripe, quickly blanched in boiling water for about 9 seconds to maintain its crisp tenderness. Typically served with dipping sauce or spicy broth to highlight the ingredient's natural flavor.
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  Fifteen Fresh Abalone

  Fifteen fresh abalones steamed or simmered to preserve their natural flavor and tender texture.
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  Wagyu Platter

  The Wagyu platter primarily consists of high-quality Wagyu beef, including slices from different cuts such as ribeye, sirloin, and filet mignon. After a simple marinade, the beef is served raw or slow-cooked at low temperatures, accompanied by basic seasonings like sea salt, black pepper, and mustard sauce, presented in an elegant arrangement.
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  Mother-Child Red Pot

  A Sichuan-style hot pot featuring a large pot (mother) and small pot (child), with the mother pot being spicy beef oil broth and the child pot a clear or mushroom soup. Ingredients include beef, tripe, beef tendons, and vegetables, served in layers for distinct flavors.
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  Sauces Beef Balls

  Sauces牛丸 (Sauces Beef Balls) are made primarily from beef, mixed with a secret blend of seasonings, then minced into a meat paste and shaped into balls. The unique feature is that the balls contain a savory broth inside; during cooking, the high temperature melts the inner broth, causing it to flow out when bitten, delivering a delicious flavor.
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  Special Four-Flavor Hot Pot

  A flavorful hot pot featuring beef, chicken, fish, and tofu in a rich broth, offering a harmonious blend of textures and tastes.
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  Premium Ribeye Beef

  Premium beef from the upper shoulder is tender with even fat distribution. Sliced thin and marinated in soy sauce, cooking wine, and starch, then quickly cooked via hot pot or stir-fry to retain tenderness and juiciness.
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  Beef Roll

  Beef roll is a dish made primarily from thinly sliced fatty beef. During preparation, the beef slices are rolled into cylindrical shapes and typically cooked together with vegetables or noodles. The cooking methods vary—such as boiling, steaming, grilling, or stir-frying—which results in different textures and flavors.
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  Freshly Sliced Beef Shank

  Freshly sliced beef shank, tender and flavorful, typically served cold or warm.
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  Duck Intestines

  Duck intestine, made primarily from fresh duck intestines, is carefully cleaned and processed to maintain its tender texture. It can typically be paired with various seasonings and cooking methods such as stir-frying, boiling, or grilling, creating a variety of delicious dishes. Its unique texture and rich nutrition make duck intestine one of the ingredients beloved by many diners.

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