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Gui Meimei Gan Pan Pan Chengdu Hot Pot, Mao Cai, Mao Kao Ya, Qiao Jiao Niurou

小吃快餐 · ⭐ 3.9

Wanda Plaza (Guangzhou Panyu Branch), No. 386, Hanxi Avenue

Dishes

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  Sour Pork in Spicy Broth

  A Sichuan dish featuring crispy pork slices simmered in a spicy broth with vegetables like bean sprouts and greens, known for its rich, numbingly spicy flavor.
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  Canned Meat Firecracker Bamboo Shoot Hot Pot

  Made with canned meat, bamboo shoots, chili peppers, and spices, quickly boiled in hot broth, offering a savory and slightly spicy flavor with strong Sichuan characteristics.
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  Signature Dry Mixed Hot Pot (Choose One from Seven)

  Signature dry mixed hot pot features selected ingredients such as bean sprouts, potato slices, and luncheon meat, stir-fried quickly at high heat and tossed with a special spicy sauce. Rich in flavor with a bold Sichuan-style aroma.
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  Signature Red Soup Base

  A rich and spicy red soup base made with beef tallow, fermented broad bean paste, Sichuan peppercorns, chili, and herbs, ideal for hot pot cooking.
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  Maoxuewang Spicy Hot Pot

  A spicy Sichuan dish made with duck blood, beef tripe, and vegetables in a fiery broth, known for its bold flavors and numbing spice.
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  Spicy Beef Hot Pot

  A spicy hot pot featuring tender beef and vegetables simmered in a rich, numbing chili broth.
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  Raw Blanched Beef Hot Pot

  Fresh beef slices are quickly blanched in boiling broth, then mixed with vegetables and seasonings to create a hot dish. The soup base is rich, the meat tender, and the flavor spicy.
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  Mochi Dumpling

  A Japanese dessert made with soft, chewy rice dough filled with sweet red bean paste or matcha, offering a delightful texture and flavor.
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  Braised Beef (Small Bowl)

  Braised beef (small bowl) uses high-quality beef tendon or brisket, slowly stewed over low heat for a long time until tender and fully flavored. The dish has a bright red color and rich aroma, with a melt-in-the-mouth texture, best enjoyed with the braising sauce.
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  Crispy Duck Blood

  A dish made from duck blood that is quickly fried or stir-fried to achieve a crisp texture, commonly seasoned with garlic, ginger, and chili in Sichuan cuisine.
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  Crispy Skin Chicken Feet (Small Bowl)

  Crispy skin chicken feet (small bowl) are made from chicken claws, boiled then deep-fried until the skin bubbles and turns tiger-striped, with a crispy texture, savory-spicy taste, and rich braised aroma.
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  Crispy Fried Pork Strips

  Crispy pork strips are made from pork tenderloin cut into strips, coated with starch and egg, then deep-fried until golden and crispy. A touch of salt and pepper enhances the flavor.

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