Zhi Huo Zhi Zhi Pot (Haxi Wanda Branch)
粤菜 · ⭐ 3.5
3rd Floor, Haxi Wanda Plaza
Dishes
Salted Egg Yolk Baked ShrimpLarge shrimp are deveined and coated with a sauce made from salted egg yolk and seasonings, then baked to infuse the shrimp with savory egg yolk flavor and form a golden crispy crust.
Stir-fried Green Beans with 'Zhe' FlavorA Cantonese dish featuring fresh green beans stir-fried quickly in a wok or clay pot with garlic, ginger, and chili, delivering a savory, aromatic flavor.
Stir-fried Spare RibsStir-fried spare ribs with garlic, ginger, onion, and green/red peppers, cooked quickly at high heat to lock in juices and create a unique aroma and texture.
Sizzling Spicy Yellow BeefSizzling Spicy Yellow Beef is a dish cooked rapidly in an extremely hot clay pot. The main ingredient is yellow beef, sliced or diced, accompanied by green and red chili peppers, garlic cloves, ginger slices, and onions. The clay pot is heated to a high temperature, oil is added to sauté the aromatics, then marinated beef is quickly stir-fried. The intense heat sears the beef surface, locking in juices. A special spicy sauce is poured in, and the pot is covered briefly to simmer. Served sizzling, the beef is tender with a robust spicy flavor.
Stir-fried bok choyStir-fried bok choy is a Cantonese dish featuring fresh bok choy. After blanching, it's quickly stir-fried with garlic, ginger, and seasonings like oyster sauce, light soy sauce, and a touch of sugar, then cooked over high heat until tender-crisp.
Anchor Butter Sizzling Deep Sea TurbotThis dish features deep-sea turbot (such as flatfish or sole) as the main ingredient, prepared using the Cantonese 'sizzling pot' technique. Key ingredients include fresh deep-sea turbot pieces, Anchor butter, garlic, ginger, onion, and green/red peppers. The clay pot is heated, then Anchor butter is used to sauté garlic, ginger, and other aromatics before adding the fish pieces for quick braising, sealing in the tender juices. The result is smooth, delicate fish with the rich creaminess of butter and the characteristic smoky aroma of the sizzling pot.
Signature Stir-Fried IntestinesSignature stir-fried pig intestines is a Cantonese dish featuring cleaned and sliced intestines stir-fried quickly with garlic, ginger, onion, soy sauce, oyster sauce, sugar, and cooking wine for a flavorful, crisp texture.
Shagiang Qingyuan ChickenSand ginger Qingyuan chicken is a dish made with Qingyuan chicken as the main ingredient, seasoned with sand ginger, scallion, ginger, and garlic. After blanching, the chicken is stewed or steamed with sand ginger and other seasonings to achieve tender, flavorful meat with rich sand ginger aroma.
Sea Urchin Tofu StewSea urchin tofu stew is made with fresh sea urchin and soft tofu, simmered in broth or water. Tofu cubes are cooked with sea urchin in a clay pot with seasonings, absorbing its rich flavor for a delicate, smooth texture.
Bamboo Shoot and Frog Stir-fryBraised frog with perilla is a dish featuring frog meat stir-fried with garlic, ginger, chili, and seasoned with soy sauce and cooking wine, then simmered with perilla leaves to absorb its unique aroma.
Classic Fish-Flavored Eggplant StewSlice eggplant, fry or pan-fry until golden. Sauté garlic, ginger, and green onions, then add a fish-flavored sauce made from doubanjiang, soy sauce, sugar, vinegar, and cornstarch. Stir well until the eggplant is fully flavored, then garnish with green onions.
Cured Meat Clay Pot RiceLaba rice is a traditional dish made primarily with腊肠 and腊肉, combined with fragrant rice and water, carefully stewed to perfection. During cooking, the fats from the腊肠 and腊肉 blend perfectly with the rice, creating a unique flavor.
顺德干蒸排骨顺德干蒸排骨是一道以猪小排为主要食材的粤菜，将排骨用生抽、蚝油、糖、姜蒜等调料腌制后，放入蒸锅中隔水蒸熟，使肉质软嫩入味。
Black Pepper Beef with ScallionsBlack pepper stir-fried beef with green onions is a dish featuring thinly sliced beef marinated and quickly stir-fried with葱 and black pepper for aroma, keeping the beef tender and the onions crisp.