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Xiangshui Shishi · Yunnan Fusion Steam Stone Pot Fish (Mutao Biyuan Branch)

火锅 · ⭐ 4.2

Motao Courtyard, opposite Cainiao Station, Building 6, China Merchants Yonghefu

Dishes

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  Three Fresh Clear Soup

  A light and flavorful soup made with chicken, shrimp, and winter melon in clear broth, known for its delicate taste and health benefits.
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  Three Delicacies Broth

  A flavorful broth made from pork bones, chicken frames, and seafood, enhanced with shrimp, fish, and squid—ideal as a base for hot pot or stew.
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  Juicy Glutinous Rice Cake

  Stuffed glutinous rice balls are a traditional dessert made from soaked and steamed glutinous rice, mashed into a paste and shaped into small round cakes. The filling, often red bean paste or black sesame paste, becomes liquid when heated, creating a burst effect.
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  Porcini Mushroom Fried Rice

  Fried rice with porcini mushrooms, seasoned with eggs and green onions for a savory aroma.
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  Softshell Turtle

  Softshell turtle, with delicious meat and rich nutrition. First clean the turtle thoroughly, cut it into pieces, and marinate it with ingredients such as ginger slices and green onion segments. Then, sauté the spices in oil, add the turtle pieces, stir-fry, and add water to simmer slowly until the meat is tender and the broth is rich.
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  Braised Softshell Turtle

  Braised turtle is a traditional dish with turtle as the main ingredient. After the turtle is slaughtered and cleaned, it is cut into pieces, then stir-fried and braised with soy sauce, sugar, cooking wine, and other seasonings. The dish has a bright red color and rich, flavorful broth.
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  Golden Taro Pastry

  Golden lotus taro pastry is made primarily from taro, which is steamed and mashed into a paste. Sugar and oil are added to the paste and mixed evenly, then coated with a thin batter and deep-fried until golden and crispy. The outer crisp crust blends harmoniously with the soft, chewy filling, offering a distinct and layered texture.
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  Clam fish

  A dish made with fresh clam fish, steamed or braised with ginger, scallions, and garlic, resulting in tender meat and a savory flavor.
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  Spicy Hot Pot Base

  Spicy hot pot base is primarily made from beef tallow, chili peppers, and Sichuan peppercorns, stir-fried with fermented broad bean paste, ginger, garlic, scallions, and other spices. It typically includes a variety of aromatic spices such as star anise, cassia bark, and cardamom to enhance flavor. The ingredients are simmered to create a rich, flavorful broth, ideal for dipping various ingredients for cooking.
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  Yellow Croaker

  Yellow catfish is a dish made primarily from yellow catfish. The fish is cleaned, pan-fried until golden on both sides, then stewed or braised with chili, ginger, garlic, and other seasonings to infuse flavor into the flesh.

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