Cong Ran Si Ji Ye Zi Ji Huo Guo (Yao Jia Yuan Wan Xiang Hui Dian)
火锅 · ⭐ 4.4
L414 & L415, Level 4, Building 1, Yaojiayuan MixC World, No. 35, Qingnian North Road Residential Compound
Dishes
First-Class Beauty Bamboo Shoot SoupA premium nourishing bamboo fungus dish, featuring fresh bamboo fungus as the main ingredient, paired with select lean meat and seafood. Carefully stewed to create a rich, smooth broth with a delicate texture. Bamboo fungus is rich in nutrients and cooked together with various ingredients to highlight their natural flavors while promoting health and beauty.
Original Wenchang Coconut ChickenOriginal Hainan-style Coconut Chicken is a specialty dish from Hainan, primarily made with Wenchang chicken and coconut. The preparation involves placing a whole Wenchang chicken inside a halved coconut, adding coconut water and appropriate seasonings, then steaming until the chicken is fully cooked while preserving its natural flavors.
Original Coconut JellyOriginal coconut jelly is a dessert made primarily from fresh coconuts. The preparation is simple: mix coconut water with an appropriate amount of sugar, then add coconut milk and stir well. Finally, refrigerate until it solidifies.
Crunchy RollsFried tofu skin rolls are a snack made from tofu paper. The tofu skin is rolled into a cylindrical shape and deep-fried until golden and crispy. The exterior is crunchy while the inside remains tender and smooth.
Premium Preserved Meat Baozi RicePremium腊味煲仔饭 features high-quality腊肠 and fragrant rice as main ingredients. The腊肠 is sliced and cooked together with the rice in a clay pot, adding适量 water and simmering slowly over low heat. When the rice has absorbed the fat and aroma from the腊肠 and formed a crispy bottom layer (锅巴), it's ready to enjoy.
Pearl Taro Coconut ChickenPearl water chestnut coconut chicken soup features chicken pieces stewed with coconut water and water chestnuts for a crisp texture. The clear broth delivers a fresh, delicious taste.
Fuding TaroFuding taro is a dish featuring Fuding's specialty taro as the main ingredient. The taro is peeled, cut into pieces or slices, and cooked by steaming, boiling, or stir-frying. A small amount of oil, salt, and scallions or ginger are typically added to preserve the taro's natural flavor and soft texture.
Bamboo Fungus Chicken with CoconutBamboo fungus Hainan chicken soup features tender Hainan chicken, bamboo fungus, and fresh coconut water. The broth is sweet and clear, blending the natural sweetness of coconut with the unique aroma of bamboo fungus.
Pea ShootsPea shoots are made from the tender tips of fresh pea plants, prepared using simple cooking techniques such as stir-frying or blanching in hot pot. They have a bright green color and a crisp, delicate texture, making them a premium spring vegetable.
Fresh CornFresh corn is a dish made by boiling or steaming freshly picked corn kernels or whole ears and eating them directly. The main ingredient is fresh corn. Preparation is simple—just boil or steam the corn and enjoy it as is or with a pinch of salt.