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Jiang Wa Zi Hot Pot (Shijingshan Branch)

火锅 · ⭐ 4.5

No. 1 Chezhan Road, Wulituo

Dishes

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  Sunflower Truffle Shrimp Dumplings

  This dish features shrimp paste as the main ingredient, garnished with black truffle and sunflower seeds. The shrimp paste is hand-mixed for a smooth, tender texture, while the truffle adds rich aroma that blends with the shrimp's freshness. The presentation is elegant, with sunflower seeds enhancing visual appeal.
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  Dried Gongcai

  Dry贡菜 is a traditional dish primarily made with贡菜. To prepare it, first wash and dry the贡菜, then cut it into bite-sized pieces. Next, use a unique drying process to remove excess moisture from the贡菜 while preserving its crisp and tender texture. Finally, it can be mixed with seasonings for direct consumption or used as a side dish in cooking, delivering a distinctive taste and flavor.
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  Fresh Hand-Cut Lamb

  Hand-cut fresh mutton, made from freshly selected lamb and meticulously sliced by hand. The mutton slices are as thin as cicada wings, cooking instantly in the pot while preserving the meat's tenderness and nutritional value. With a simple hot pot method, you can savor the authentic flavor of the mutton.
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  Signature Fish Oil Hot Pot Base

  Signature fish oil broth is made by simmering fresh fish, including fish heads and bones with various spices. The fish parts are first pan-fried, then slowly stewed in water to create a rich, flavorful broth full of fish oil essence.
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  Beaten Fresh Shrimp Paste

  Bàodǎ Xiānhuá is a dish made primarily from fresh large shrimp. After deveining and peeling, the shrimp are minced and mixed with starch, egg white, and seasonings, then repeatedly pounded until elastic and smooth. Typically steamed or boiled to preserve the shrimp's freshness and texture.
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  Australian Wagyu Neck Meat

  Australian Wagyu neck meat selected from premium Australian Wagyu, featuring tender and elastic texture. Typically cooked by pan-searing or charcoal grilling to preserve its natural flavor, with a crispy surface and juicy interior.
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  White Braised Fresh Tofu Skin

  White braised fresh tofu skin is a dish made primarily with fresh tofu skin, simmered slowly in a white braising sauce to absorb its rich flavors. The sauce is typically made by boiling spices like star anise, cassia bark, bay leaves, ginger, and scallions, along with salt and soy sauce.
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  Grass-fed Beef Plate

  Grass-fed beef brisket uses premium grass-fed beef from the brisket cut, marinated and then grilled or pan-seared to retain its tender, juicy texture, ideal for slicing.
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  Thick Beef Tripe Delight

  Bàwáng thick beef tripe is a dish made primarily from fresh ox tripe, quickly blanched in boiling water after cleaning. Typically mixed with garlic slices, cilantro, chili oil, and Sichuan pepper oil for a crisp, tender, and refreshing taste.
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  Fresh-cut Wagyu Strip

  Freshly sliced sirloin is a dish made primarily from fresh beef from the sirloin cut. The sirloin portion has tender meat with clear muscle fibers. During preparation, the sirloin is sliced thinly and marinated briefly with a specially prepared seasoning. It is then cooked quickly by stir-frying or in hot pot style, preserving the natural flavor of the meat.
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  Fresh Duck Blood

  Fresh duck blood is a dish primarily made with fresh duck blood as the main ingredient. The duck blood is carefully processed to maintain its tender texture and is typically cooked simply with seasonings such as chili, scallions, ginger, and garlic to highlight the natural freshness of the duck blood.

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