Xiong Miao Came Hot Pot (Fukong Wanda Plaza Black Gold Store Branch 305)
火锅 · ⭐ 4.4
Fengke Wanda Plaza, 4th Floor, Unit 4028 (next to Fei Da Chef Restaurant)
Dishes
【哮天馋哭】澳洲金牌嫩牛胸选用澳洲优质牛胸肉，经低温慢煮工艺处理，充分锁住肉汁与风味。肉质细腻如丝，入口即化，带有天然的奶香与油脂甘甜。表面轻微炙烤后形成薄脆焦层，内里保持粉嫩多汁，搭配特调黑胡椒酱汁，咸鲜中透出淡淡烟熏香气，每一口都充满层次感。
Seven-color Yunnan PlatterThe Seven-color Yunnan Platter is a cold dish made from a variety of fresh ingredients, primarily including ham, shredded chicken, cucumber, carrot, wood ear mushrooms, and tofu skin. The ingredients are neatly sliced and arranged, offering a vibrant array of colors, typically served either tossed or artfully plated.- Kung Fu Wagyu MeatballsKung Fu Wagyu Meatballs are made primarily from premium Wagyu beef, finely minced and mixed with seasonings until well blended. The mixture is then hand-formed into meatballs and cooked by steaming or boiling. The finished product has a delicate, chewy texture and retains the natural delicious flavor of Wagyu beef.
- Beihai Sun Shrimp DumplingsBeihai Sun Shrimp Slurry is made primarily from fresh sea shrimp. After removing the shells and intestinal lines, the shrimp are minced into a paste, then mixed with an appropriate amount of starch, egg white, and seasonings until well blended to form the shrimp slurry. The slurry is shaped into small balls and boiled in hot water until cooked through. It can be served with clear soup or sauce.
原切牧场牛上脑原切牧场牛上脑精选优质牧场的牛上脑部位，采用原切工艺保留牛肉原始纹理与肉汁。主要食材为厚切牛上脑肉，仅以海盐、黑胡椒简单调味，突出牛肉本真风味。通过高温煎烤或炙烤，外皮形成微焦脆壳，内里肉质柔嫩多汁，呈现漂亮的粉红色。口感饱满细腻，带有浓郁的牛肉脂香和天然甜味，搭配少许迷迭香或蒜片更添层次。
四色山珍菌菇篮四色山珍菌菇篮是一道以四种珍贵菌菇为主料的健康菜品，主要选用羊肚菌、松茸、牛肝菌和鸡枞菌。制作时先将菌菇清洗干净，用橄榄油轻炒至香气溢出，加入少量高汤焖煮，最后以盐和黑胡椒简单调味。口感层次丰富，羊肚菌脆嫩，松茸鲜美，牛肝菌肥厚，鸡枞菌爽滑，整体味道咸鲜清香，充分展现菌菇的自然原味与山野气息。
Tempura Mulberry Leaf Crispy PorkTempura Mulberry Leaf Crispy Pork is a dish made with pork wrapped in a special batter and deep-fried. It is served with fresh mulberry leaves, offering a crispy exterior and tender interior.- Tender 8-Second BeefTender 8-second beef is a quick-cooking dish featuring beef as the main ingredient. It uses tender cuts from the beef tenderloin or shank, slices them thinly, marinates them with seasoning, and then stir-fries them at high heat for about 8 seconds to maintain tenderness. It is typically cooked together with辅料 such as scallions, ginger, garlic, and green and red peppers.
嫩滑锁鲜牛肉嫩滑锁鲜牛肉选用优质牛里脊肉为主料，采用快速滑炒的烹饪方式制作。牛肉经蛋清、淀粉等腌制后，在高温热油中迅速滑散，锁住内部肉汁，保持鲜嫩口感。成品肉质细腻多汁，外层微带焦香，内里柔软弹牙，咸鲜适口，搭配青红椒等时蔬更添清爽风味。
Buffalo Tripe from the SlaughterhouseButcher's water buffalo tripe, made with fresh water buffalo tripe as the main ingredient, carefully processed and cooked with a specially prepared seasoning. The tripe is tender and smooth in texture, with a delicious aroma from the seasoning that creates a rich and layered flavor, leaving a lasting impression.
Buffalo Tripe with Spicy FlavorBuffalo tripe is marinated in spicy seasoning and quickly blanched, then mixed with chili sauce for a crisp, numbingly delicious bite.
Homemade Sticky Rice CakeHandmade glutinous rice cake is made primarily from glutinous rice, which is soaked, steamed, and then pounded into a soft, elastic dough. It can be eaten directly or pan-fried and grilled, resulting in a slightly crispy outer layer and a soft, chewy interior with a rich glutinous rice aroma.
海鸭蛋鱼丸撞牛肉丸海鸭蛋鱼丸撞牛肉丸是一道创意融合菜，将手工制作的Q弹鱼丸与多汁牛肉丸巧妙结合，中心嵌入流沙海鸭蛋黄。制作时先将新鲜鱼肉与牛肉分别剁茸调味，鱼丸内包入咸香海鸭蛋黄，牛肉丸则保持纯肉质感，两者一同入高汤煮熟。口感层次丰富：鱼丸嫩滑带鲜，牛肉丸弹牙爆汁，咸蛋黄流心带来惊喜。整体咸鲜浓郁，海陆风味碰撞，汤汁醇厚回甘。- Australian Wagyu Beef in ValleyAustralian Wagyu Beef with Grains and Vegetables is made from premium Australian beef, combined with grains and vegetables. The beef slices are stir-fried or stewed with ingredients such as corn, carrots, and green peas, preserving the tenderness of the beef and the fragrant aroma of the grains.
- Bear Cat Mushroom Soup BaseThe Xiong Miao mushroom soup base is primarily made from various wild mushrooms, including shiitake, king oyster mushrooms, and boletus, combined with chicken or pork bones to create a rich broth. During preparation, the mushrooms are cleaned and simmered slowly with meat to produce a flavorful, aromatic soup base that preserves the natural taste of the mushrooms.
- Panda Loves Crisp Bamboo ShootsPanda Loves Crisp Bamboo Shoots is a dish featuring crisp bamboo shoots as the main ingredient, accompanied by vegetables such as carrots and green peppers. After blanching, the crisp bamboo shoots are stir-fried together with the prepared vegetables and seasoned with appropriate seasonings to create a quick stir-fry. The finished dish has a clear color and a refreshing, crunchy texture.
牧场至尊牛羊双拼牧场至尊牛羊双拼是一道融合草原风味的硬菜，精选优质牛肋排与羊腿肉为主料。牛肉经秘制酱料腌制后慢火烤制，外焦里嫩，锁住肉汁；羊肉则先卤后烤，撒上孜然与辣椒粉，香气扑鼻。成品牛肉口感扎实、咸香浓郁，羊肉鲜嫩不膻、微辣带劲，双拼搭配呈现层次丰富的肉食盛宴，佐以清爽解腻的时蔬，令人回味无穷。
Crispy Lamb Rolls with BoneCrispy lamb rolls made by wrapping thin slices of lamb around pork crackling, then marinating and steaming or pan-frying. Main ingredients: lamb and pork crackling, enhanced with seasonings.
Panda Lamb from the GrasslandGrassland Panda Lamb is a dish primarily made with lamb, using grass-fed lamb from the pasture. After marinating, it is grilled or stewed to achieve tender meat. Some recipes include vegetables such as onions and carrots to enhance the flavor profile.
Mushroom-flavored Chicken RollsMushroom-flavored black chicken rolls are made by slicing black chicken meat into thin pieces, rolling them into cylindrical shapes, and pairing them with mushrooms, wood ear fungi, and other mushroom ingredients. After marinating with seasonings, they are steamed to perfection. The finished dish has a delicate color, tender texture, and a harmonious blend of mushroom aroma and chicken flavor.