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Shenggang Lin Ji Cantonese Street Food Stall Hot Pot (Xunyi Branch)

火锅 · ⭐ 4.1

Units 1–7, 1st Floor, Building 1, No. 10 Courtyard, Duyang South Street (IDPARK Food Street)

Dishes

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  客家猪肚鸡

  Hakka pig stomach chicken is a dish made with pig stomach and chicken as main ingredients. After cleaning, the pig stomach is stewed with chicken, along with ginger slices and goji berries, slowly simmered to create a clear broth with tender meat and rich flavor.
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  Hand-Made Beef Meatballs

  Handcrafted beef balls are made from fresh beef, pounded by hand into a meat paste, then shaped into small balls. The制作 process emphasizes手工 craftsmanship, preserving the original flavor and texture of the beef. The meat is firm and chewy with a satisfying bite.
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  Signature Crispy Pigeon

  Signature crispy-skinned squab pigeon made with fresh squab, marinated and roasted in a hanging oven for a golden, crunchy crust and tender meat.
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  Hong Kong-style Beef Offal Hot Pot

  Hong Kong-style beef offal stew is a traditional Cantonese pot dish made primarily from beef offal such as tripe, tendons, and brisket, combined with various spices and seasonings, then slowly simmered. The broth is rich and flavorful, with the offal tender and delicious, fully absorbing the essence of the seasonings.
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  Chao Shan Fish Dumplings

  Chao Shan fish tofu is a traditional dish made from fresh fish meat mixed with egg white and starch, then steamed. Typically using grass carp or loach, the boneless fish is minced and blended with seasonings to form a smooth fish paste, which is steamed to create a tender, elastic texture.
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  Lamb Skewers

  Lamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.
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  Wasabi Abalone Skewers

  Fresh abalone slices marinated with mustard and chili, grilled or steamed quickly for a tender, smooth texture with a spicy kick from mustard and mild heat from chili.
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  Sichuan Pepper Chicken

  Hua Jiao Chicken is a dish made with chicken as the main ingredient, seasoned with Sichuan peppercorns, ginger, scallions, and other spices. The chicken is marinated, then stir-fried with fried Sichuan peppercorns and chili to absorb their numbing flavor and aroma.
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  Premium Bird's Nest Chicken Stew

  Golden Grade Bird's Nest Chicken Pot is made primarily with chicken and bird's nest, combined with辅料 such as goji berries and red dates, slowly stewed over low heat. Fresh chicken thigh meat or whole chicken is used for the chicken, while bird's nest must be soaked beforehand and then cooked together with the chicken in a clay pot. Add water and seasonings, then simmer gently for several hours until the broth becomes rich and the ingredients are tender and fully flavored.
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  Braised Beef Brisket with Aged Fragrance

  Chenxiang beef brisket stew is made with beef brisket as the main ingredient, combined with vegetables such as potatoes and carrots, and seasoned with soy sauce, cooking wine, star anise, cassia bark, and other spices. After blanching, the beef brisket is cooked slowly in a clay pot with the seasonings until tender and fully flavored.

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