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Fuke Dry Spicy Hot Pot & Freshly Boiled Hot Pot (Shenzhen Tieye Branch)

小吃快餐 · ⭐ 4.2

B2 Level, Shen Tie Zhi Ye Building, Shennan Avenue, Tian'an Community

Dishes

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  Tom Yum Surf Pot

  A fusion dish combining Thai Tom Yum soup flavors with a surf pot format, featuring lemongrass, lime leaves, chili, and coconut milk, served with seafood and vegetables.
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  Spam

  Spam is a canned food product made primarily from pork, processed through grinding, seasoning, and steaming. It has a fine texture and delicious taste, commonly used as an ingredient in hot pot, barbecue dishes, or eaten directly sliced.
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  Slow-Cooked Braised Soup Pot

  A slow-cooked pot of braised ingredients simmered in a rich, aromatic broth with spices and herbs.
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  Xinjiang Tomato Lamb Hot Pot

  A hearty hot pot featuring tomatoes and lamb, slow-cooked with vegetables for a rich, tangy flavor typical of Xinjiang cuisine.
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  Spicy Beef Hot Pot with Beef Tallow

  A spicy hot pot made with beef tallow, chili, and Sichuan peppercorns, featuring beef, tripe, and other ingredients simmered to perfection.
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  Tomato Pork Bone Soup Base

  A rich and flavorful soup base made from tomatoes and pork bones, offering a balanced sweet and sour taste with deep umami.
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  Crispy Pork Belly

  Crispy pork belly is a traditional dish made primarily with pork belly. The pork belly is first marinated, then roasted until the skin becomes crispy and the meat inside remains tender. The entire process emphasizes precise temperature control to ensure the skin turns golden and crunchy while the inner meat stays juicy.
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  Fish Roe Dumplings

  Fish roe dumplings are an elegant seafood dish, primarily made with fish roe and tofu skin. The preparation involves mixing the fish roe with seasonings and wrapping it in tofu skin, then steaming until fully cooked. The finished product is plump in shape and rich in flavor.
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  Spicy Soup Base

  Spicy broth made from beef tallow, chili peppers, and Sichuan peppercorns, stir-fried with fermented broad bean paste, ginger, garlic, and scallions, then boiled with stock or water to create a rich flavor. Commonly used for hot pot or dipping sauce with meats, vegetables, and tofu.

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