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Xi Shi Lao • Cantonese Chicken Hot Pot (Shanghai First Store)

火锅 · ⭐ 3.9

5th Floor, No. 755 Huaihai Middle Road

Dishes

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  Zhongshan Crispy Skin Pigeon

  A traditional Cantonese dish from Zhongshan, featuring tender young pigeon marinated and roasted to achieve a crispy golden skin and juicy meat.
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  Zhongshan Crunchy Carp

  Zhongshan脆鲩 is a dish featuring crisp carp fish. After slaughtering and cleaning the live fish, it's cut into pieces or cooked whole. Common methods include steaming, braising, or frying with ginger and scallions to highlight its tender and crunchy texture.
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  Five-Fingered Mulberry Herbal Soup Base

  A herbal soup base made from five-fingered mulberry and other traditional Chinese medicinal ingredients, known for its mild sweetness and health benefits.
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  Hand-Cut Fresh Huang Beef from Guizhou

  Fresh beef from Guizhou, hand-cut and quickly stir-fried for tender texture and natural flavor.
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  Hand-Pressed Black Tiger Shrimp Balls

  Handcrafted black tiger shrimp balls are made from fresh black tiger shrimp. The shrimp are manually peeled and their meat finely chopped, then mixed with an appropriate amount of starch and egg white. Through repeated stirring and pounding, the shrimp meat becomes smooth and tender. For cooking, the shrimp mixture is shaped into small balls and blanched in hot water until cooked through, ready to be enjoyed with various soup bases or seasonings.
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  Qingyuan Spring Water Chicken (Half)

  Qingyuan spring water chicken uses locally raised chickens cooked in mountain spring water, resulting in tender meat with a fresh, slightly spicy flavor.
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  Luoding Fish Dumplings

  Luoding fish balls are made primarily from fresh fish meat, mixed with egg white and starch to form a fish paste, then fried using a special technique to create golden-brown fish balls. The exterior is crispy while the inside remains tender, preserving the fresh flavor of the fish.
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  Cured Meat Clay Pot Rice

  Laba 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.
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  Watercress

  Watercress, also known as豆瓣菜 (dòubàn cài), is a leafy vegetable valued for its tender green leaves. It is typically washed before cooking and can be stir-fried alone or with garlic, or simmered with meats to make soups. The dish has a bright color and a refreshing taste.
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  Tangerine Peel Red Bean Paste

  Chenpi bean paste is a traditional dessert made from red bean paste and aged tangerine peel. Red bean paste is prepared by boiling and mashing red beans into a smooth paste, then sweetened with sugar. The peel is soaked, chopped, and mixed evenly with the paste. It has a rich, smooth texture with a distinctive citrus aroma and a slight bitterness that turns sweet.

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