Qiong Zai Zao Po Cù Seafood · Coconut Chicken Hot Pot
火锅 · ⭐ 4.6
Shop No. 0437, 3rd Floor, Building 12, Longhu Shidai Tianjie D Hall, Shidai Avenue (near Zhengjie)
Dishes
Beef Short Plate Bought at 3 AMBeef short plate is a cut from the cow's waist, mainly consisting of lean meat. It is usually cooked by pan-frying, stir-frying, or stewing to retain its tender texture.
Crunchy RollsFried tofu skin rolls are a snack made from tofu paper. The tofu skin is rolled into a cylindrical shape and deep-fried until golden and crispy. The exterior is crunchy while the inside remains tender and smooth.
Hand-Made Shrimp PasteHand-pounded shrimp paste is made primarily from fresh shrimp, which are deveined and chopped or pounded with the back of a knife into a paste. It is mixed with an appropriate amount of salt, egg white, starch, and a small quantity of scallion-ginger water, then repeatedly kneaded by hand until elastic, resulting in a smooth and tender shrimp paste. It can be cooked directly and eaten, or used in hot pot, steamed dishes, or stir-frying.
Hainan Wenchang ChickenHainan Wenchang Chicken is a traditional Hainan dish featuring Wenchang chicken as the main ingredient. High-quality Wenchang chicken is selected, then slaughtered, plucked, and cleaned before being steamed or blanched whole to preserve its tenderness. It is typically served with a specially prepared sauce or clear soup to highlight the natural freshness of the chicken.
Hainan Special Dipping SauceHainan-style dipping sauce is made from minced garlic, chili peppers, cilantro, green onions, soy sauce, vinegar, sugar, and peanut oil. Mix the garlic and chilies with cilantro and green onions, add soy sauce, vinegar, and sugar to taste, then pour in hot peanut oil to enhance aroma. Stir well before use.
Hainan Zuo Po Cù Hot Pot BaseA traditional Hainan hot pot base made from fermented fish sauce, featuring seafood, pork, and vegetables simmered slowly for a tangy, spicy flavor.
Hainan Partridge TeaHainan partridge tea is a dish featuring partridge meat as the main ingredient, combined with tea leaves, ginger slices, and green onions, cooked by stewing or braising. The tender partridge meat blends with the tea's fragrance to create a unique flavor.
Fresh Coconut Soup BaseFresh coconut broth made by boiling coconut meat and juice with water and ginger slices. Main ingredients: coconut, water, ginger. Method: simmering to create a sweet and rich soup base.
Qiong Zai Vegetarian Family Feast PlatterA creative platter featuring a variety of seasonal vegetables such as tofu, mushrooms, wood ear, carrots, and bell peppers, stir-fried or blanched and artfully arranged for balanced nutrition and flavor.
Pea ShootsPea shoots are made from the tender tips of fresh pea plants, prepared using simple cooking techniques such as stir-frying or blanching in hot pot. They have a bright green color and a crisp, delicate texture, making them a premium spring vegetable.
Super Squid TubeMade from fresh squid tubes, marinated and then coated with batter before deep-frying. Crispy outside, tender and chewy inside, offering a rich texture.
Pan-fried TilapiaFresh tilapia fillets seasoned and pan-fried until golden, offering a crispy exterior and tender, flavorful interior.
Fresh Bamboo FungusFresh bamboo fungus is a dish primarily made with fresh bamboo fungus as the main ingredient. The preparation method is simple: first, clean the bamboo fungus thoroughly, then pair it with an appropriate amount of broth or clear soup for steaming and boiling. This process preserves the original flavor of the bamboo fungus while allowing it to fully absorb the delicious essence of the broth.