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Shu Xiong Wang Po Big Shrimp

火锅 · ⭐ 4.5

No. 10, Jiachuang Road

Dishes

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  3-Second Crisp Tripe

  Three-second crispy tripe is a dish made primarily from beef tripe. After cleaning fresh tripe, it's quickly blanched in boiling water for about 3 seconds, then served with dipping sauce. Precise timing ensures the tripe remains tender and crisp.
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  Northeast Wide Vermicelli

  Northeast wide rice noodles are made from sweet potato or potato starch, typically cooked with cabbage, bean sprouts, meat slices or pork belly, and seasoned with broth, soy sauce, scallions, ginger, and garlic for a smooth, elastic texture.
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  Inner Mongolia Large Cabbage

  Inner Mongolia Large Cabbage is a dish mainly made with large cabbages, usually cooked by stewing or stir-frying. The main ingredients are fresh large cabbages, combined with appropriate seasonings and meat (such as pork or beef).
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  Premium Da福

  Pin You Da Fu is a dessert made with glutinous rice skin filled with sweet fillings like red bean paste or cream, steamed or hand-formed into soft, chewy shapes with a sweet center.
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  Shrimp Hot Pot Base

  The large shrimp hot pot base is made primarily from fresh shrimp, combined with various spices and vegetables to create a rich broth. First, the shrimp are cleaned thoroughly, then sautéed with ginger slices, green onion segments, garlic paste, and other seasonings until fragrant. Finally, high-quality broth or water is added and simmered slowly until the soup becomes rich and aromatic.
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  Mild Spicy Small Pot Shrimp

  A dish of fresh river shrimp slowly simmered in a small pot with scallions, ginger, garlic, chili, and seasonings, resulting in flavorful, tender shrimp.
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  Hot Pot Bean Curd Skin

  Hot pot bean curd skin is made by soaking the bean curd skin and cooking it in hot pot broth, absorbing the rich flavors while maintaining a chewy, elastic texture. Common accompaniments include vegetables, meat, and mushrooms, all cooked together.
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  Pasture Double Calcium Lamb

  Pasture double-calcium lamb uses fresh lamb as the main ingredient, simmered with calcium-rich ingredients like milk or calcium tablets to create tender, nutritious meat. The lamb is cut into pieces, blanched to remove odor, then slowly stewed with seasonings until fully flavored.
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  Sweet White Garlic

  White jade sweet garlic uses fresh garlic as the main ingredient, pickled to become translucent like white jade with a crisp and tender texture. Garlic is peeled and soaked in a sugar-vinegar solution with rock sugar, white vinegar, and a pinch of salt, then aged for several days.
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  Crispy Tender Pork Strips

  Crispy tender pork strips made from pork tenderloin, marinated, coated in starch batter, and deep-fried until golden and crispy outside with a tender inside.
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  Mushroom and Vegetable Platter

  A mixed mushroom and vegetable platter featuring fresh mushrooms like shiitake, enoki, and king oyster, along with seasonal vegetables such as carrots, green peppers, and broccoli, lightly blanched or stir-fried to preserve natural flavors and crisp texture.
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  Spiced Braised Chicken Feet

  Spicy braised chicken feet is a dish made with chicken feet as the main ingredient, blanched and then slowly simmered in a seasoned broth until tender and flavorful. The broth typically includes spices like star anise, cassia bark, bay leaves, Sichuan peppercorns, ginger, and scallions, along with soy sauce, rock sugar, and cooking wine.
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  Spicy Chicken Feet

  Spicy chicken feet is a dish primarily made with chicken feet. After blanching, the chicken feet are stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste), then simmered in beef or chicken stock until flavorful, and finally reduced to a glossy finish.

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