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Shen Xiang Lao Zao · Charcoal Hot Pot (Minyi Fourth Road Branch)

火锅 · ⭐ 4.4

No. 33, Minyi 4th Road (enter the alley beside Tianmeile Restaurant, at the entrance of Building B, Yadianju Garden)

Dishes

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  Tianwei Small Sausage

  A traditional Chinese sausage made from pork, seasoned and stuffed into casings, then air-dried or smoked for a rich, savory flavor.
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  Premium Water Buffalo Tripe

  Premium water buffalo tripe marinated in secret broth and stir-fried with chili and Sichuan pepper, delivering a crisp texture and bold spicy flavor.
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  Osmanthus Wine Fermented Tofu Jelly

  A chilled dessert made with silky tofu jelly, sweet rice wine, and osmanthus flowers, offering a delicate balance of sweetness and floral aroma.
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  Charcoal-fired Beef Tallow Hot Pot

  A traditional Sichuan-style hot pot made with beef tallow and spices, served on charcoal for rich flavor and aroma.
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  Crispy Fried Pork

  Fried crispy meat is a traditional dish primarily made with pork. The pork is sliced thinly, marinated, then coated in a batter and deep-fried in hot oil until golden and crispy. The finished dish has an appealing color, tender and juicy meat, and a crunchy outer crust.
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  Fresh-caught Yellow Catfish

  Fresh-caught yellow catfish, delicately prepared by steaming or braising to highlight its tender and fresh flavor.
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  Golden Soup with Fish Maw Base

  A rich, golden soup base made with fish maw, chicken broth, ham, and dried scallops, slow-cooked for a silky, nourishing flavor.
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  Fresh Six-Head Abalone

  Fresh live abalone, about six heads in size, steamed or blanched to preserve natural flavor, tender and chewy texture.
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  Fresh Deep-Sea Giant River Prawn

  Fresh deep-sea giant river prawns, cleaned and steamed or blanched to preserve their natural flavor, offering a tender and refreshing taste.
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  Fresh Yellow Beef Hammer-Beaten Beef Slime

  A dish made from fresh yellow beef pounded into a smooth paste, resulting in tender and elastic texture, typically served in broth or with sauce to highlight the natural flavor of beef.
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  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.

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