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Xiao Nan Jiang Sour Soup Individual Pot (Longquan Wuyue Branch)

火锅 · ⭐ 3.7

No. 888 Taodu Avenue, Building 1, Room 1012

Dishes

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  Addictive Spicy Wuchang Fish Pot

  A spicy and flavorful fish stew made with fresh Wuchang fish, chili, and Sichuan peppercorns, delivering a bold, numbing heat that lingers on the palate.
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  Addictive Spicy Shrimp Dumpling Hot Pot

  A spicy shrimp dumpling hot pot featuring fresh shrimp balls in a rich, numbing chili broth with vegetables, delivering intense flavor and addictive heat.
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  Tom Yum Pot

  A Thai spicy sour soup pot made with lemongrass, kaffir lime leaves, chili, fish sauce, and coconut milk, served with shrimp, mushrooms, and tomatoes.
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  古早泰式奶茶

  古早泰式奶茶以红茶为基底，加入炼乳和淡奶搅拌均匀，再加入冰块制成。主要食材包括红茶、炼乳、淡奶和冰块，制作方法为将红茶冲泡后与炼乳和淡奶混合，冷却后加冰饮用。
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  Thai Tom Yum Seafood Hot Pot

  A spicy and sour Thai seafood hot pot featuring shrimp, squid, mussels, and aromatic herbs like lemongrass and kaffir lime leaves, simmered in a rich broth.
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  Thai Tom Yum Seafood Hot Pot

  A spicy and sour Thai hot pot featuring fresh seafood in a fragrant broth made with lemongrass, kaffir lime leaves, chili, and fish sauce.
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  Spicy Sour Beef Hot Pot

  A spicy sour beef hot pot featuring tender beef slices simmered in a tangy broth with vegetables, delivering a bold and refreshing flavor.
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  Tomato Beef Hot Pot

  Tomato beef hot pot features fresh tomatoes and beef slices. Sauté tomato chunks with scallions, ginger, and garlic, add water or broth, boil, then cook beef slices. Season with salt, sugar, and pepper, garnish with green onions or cilantro.
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  Puchuan Zoupo Vinegar Small Seafood

  Puchuan Zoupo Vinegar Small Seafood is a specialty dish made with small seafood and flavored with Zoupo vinegar. Main ingredients include shrimp, crab, and shellfish, which are prepared by pickling and cooking, resulting in a sour and refreshing taste.
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  Mixed Vegetables Platter

  A mixed vegetable platter featuring fresh greens like bok choy, lettuce, spinach, and more, washed and sliced or served whole. Choose steaming or blanching followed by a cold salad to preserve color and crispness.

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