Close

Shuyuxiang Meiwawa Hot Pot (Gulou North Second Street Branch)

火锅 · ⭐ 3.8

No. 85, Gulou North Second Street, Annex No. 1

Dishes

• 

  Nine-Second Duck Intestines

  Nine-second duck intestine is a dish featuring duck intestine as the main ingredient. After cleaning, it's quickly blanched in boiling water for about 9 seconds to maintain its crisp and tender texture. Typically mixed with garlic, chili, and cilantro, or used in hot pot to highlight its smooth and fresh taste.
• 

  Deep-water Bighead Carp

  Deep-water bighead carp is a dish featuring fish raised in deep water, typically prepared by cutting or cooking whole, using methods like stewing, boiling, steaming, or braising, with ginger, scallions, garlic, and sometimes doubanjiang or chili for flavor.
• 

  Sugar-Coated Glutinous Rice Balls

  Sugar-coated glutinous rice balls are deep-fried and coated in a glossy sugar syrup, offering a crispy exterior and soft interior with a sweet flavor.
• 

  Red Pot

  Red pot is a hot pot base made by simmering chili peppers and various spices. Main ingredients include beef tallow, chili peppers, Sichuan peppercorns, ginger, garlic, and more. The preparation involves mixing these ingredients in specific proportions and simmering them to create a rich, bright red hot pot broth with intense flavor.
• 

  Bare Spot Fish

  A dish made from fresh spotted fish, steamed or braised to highlight its tender texture and natural flavor.
• 

  Crispy Pork Meatballs

  Sour meat is a traditional dish primarily made with pork belly. To prepare it, pork belly is sliced thinly, marinated, and then deep-fried until golden and crispy. It can be served with seasonings, offering a crunchy texture and delicious meat flavor.
• 

  Sauce

  A sauce is a seasoning made by mixing various condiments, with main ingredients including soy sauce, vinegar, sugar, salt, chili peppers, garlic, ginger, and green onions. It is blended through stirring, simmering, or marinating to enhance the flavor of dishes.
• 

  Duck Blood

  Duck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.

Reviews