Close

Sheng Xiang Ting Rotating Hot Pot (Longgang Vanke Li Branch)

小吃快餐 · ⭐ 4.0

Unit 10, B1 Level, Longgang Vanke Li, Longcheng Subdistrict

Dishes

• 

  Five-Spice Braised Pot Base

  A rich, aromatic broth made with five-spice ingredients like star anise, cinnamon, and Sichuan pepper, used as a base for hot pot or braised dishes.
• 

  Double-Flavor Hot Pot Base

  A hot pot base combining two flavors, typically spicy and clear broth, made with ingredients like beef tallow, fermented broad bean paste, Sichuan peppercorns, chili, and chicken bone stock.
• 

  Crunchy Rolls

  Fried 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.
• 

  Small Fried Dough Stick

  Little oil sticks are a classic Chinese snack made from flour through processes such as kneading, fermentation, rolling, cutting, and deep-frying. They have a golden, crispy exterior and a hollow interior, offering a deliciously crunchy texture. They can be enjoyed as a breakfast item with soy milk or as a small treat during afternoon tea.
• 

  Sea Duck Egg Shrimp Dumplings

  Sea duck egg shrimp balls are made with fresh shrimp and sea duck eggs. Shrimp is minced, seasoned, and shaped into balls, then mixed with the egg and steamed or boiled. The dish has a bright color, tender texture, and a perfect blend of egg and shrimp flavors.
• 

  Tomato Hot Pot Base

  The tomato broth is primarily made with fresh tomatoes, carefully simmered to create a richly sour-sweet flavor. Combined with various spices and a secret recipe, the broth becomes more flavorful and layered.
• 

  Alkaline Noodles

  Alkaline noodles are a traditional Chinese noodle made with alkali water, known for their chewy texture and versatility in serving with sauces or stir-fries.
• 

  Bamboo Mushroom Shrimp Balls

  Bamboo fungus shrimp paste is a dish featuring fresh shrimp paste made from minced shrimp as the main ingredient, paired with dried bamboo fungus. The shrimp paste is prepared by chopping fresh shrimp and mixing in seasonings until it becomes firm and elastic. The bamboo fungus must be soaked beforehand to remove impurities. Both ingredients are then steamed or boiled together, resulting in tender, chewy shrimp paste and crisp, sweet bamboo fungus, creating a rich and layered texture.
• 

  Chinese chrysanthemum greens

  Gai lan, using fresh gai lan as the main ingredient, is prepared through simple cooking techniques to preserve its original flavor as much as possible. Common preparation methods include stir-frying, garlic stir-fry, or cold mixing, aiming to highlight gai lan's unique fragrance and texture.
• 

  Spicy Kimchi Hot Pot Base

  A spicy kimchi-based broth made by simmering fermented kimchi with pork, green onions, garlic, and gochujang for a tangy, fiery flavor.

Reviews