Baishi Private Hot Pot (Huang Temple Street Branch)
火锅 · ⭐ 4.5
No. 15, Huangsi Street, Bailong Building, 4th Floor
Dishes
Wide Rice NoodlesWide rice noodles, a broad ribbon-shaped vermicelli made from sweet potato starch. Typically, the wide rice noodles are soaked in warm water to soften them before being stir-fried or added to soups with meats and vegetables. They have a smooth, tender texture that absorbs broth well, enhancing the overall flavor.
Hand-Made Shrimp PasteHand-pounded shrimp paste is made primarily from fresh shrimp, which are deveined and chopped or pounded with the back of a knife into a paste. It is mixed with an appropriate amount of salt, egg white, starch, and a small quantity of scallion-ginger water, then repeatedly kneaded by hand until elastic, resulting in a smooth and tender shrimp paste. It can be cooked directly and eaten, or used in hot pot, steamed dishes, or stir-frying.
Park's Frog Leg Hot PotPak's Frog Pot features frogs as the main ingredient, combined with vegetables, bean sprouts, and wood ear mushrooms, slow-cooked in broth or water to absorb rich flavors.
Stir-Fried Steamed Bun SlicesStir-fried steamed bun slices is a Chinese home-style dish made by stir-frying sliced buns with vegetables and meat. Main ingredients include buns, eggs, green pepper, carrot, onion, and sometimes ham or minced meat for extra flavor. The buns are sliced, pan-fried until slightly golden, then stir-fried with vegetables and seasoned.
Fried Steamed Bun SlicesFried steamed bun slices is a simple and popular Chinese snack, primarily made from steamed buns. The preparation involves slicing the buns thinly and frying them in hot oil until golden and crispy. The fried buns are香脆 (crispy and fragrant), suitable as a breakfast item paired with soy milk or milk, or as a light afternoon tea snack.
Frog Hot PotFrog hot pot features fresh frog as the main ingredient, paired with various vegetables and tofu. First, clean the frogs thoroughly, then place them in a pot with broth or water, followed by adding hot pot seasoning and bringing to a boil. Diners can choose their preferred ingredients to cook in the pot according to personal taste, and finally enjoy by dipping in sauce.
Crazy Stinky Mandarin FishCrazy Stinky Mandarine Fish is a dish made with mandarin fish, processed through special fermentation and pickling techniques. It has a unique flavor with a strong fermented smell and a tender texture.
Private-style Spicy Fish火锅Private-style river carp hot pot features river carp as the main ingredient, paired with bean sprouts, rice noodles, and cabbage, cooked in a beef tallow base with various spices and served after boiling.
Fatty Intestine Chicken Hot PotFatty intestine chicken hot pot features pork intestines and chicken as main ingredients, with辅料 like potatoes, bean sprouts, and wide rice noodles. After blanching, stir-frying, and slow-cooking, the intestines are thoroughly cleaned to remove odor, then simmered with chicken and seasonings to create a rich broth.
Cooling SauceA cooling sauce to reduce spiciness, made from yogurt, honey, lemon juice, and a pinch of salt. Some versions include garlic or mint for added flavor. Mix all ingredients and use as a dipping sauce for hot pot, barbecue, or spicy dishes.
Bamboo ShootsBamboo shoots are primarily made from fresh bamboo shoots, which are washed and cut into segments, then cooked with simple seasonings such as salt and cooking oil through steaming or stir-frying, preserving the original fragrance and crisp texture of the bamboo shoots.
Fresh TripeFresh tripe is a dish made primarily from fresh beef tripe. The tripe is carefully processed to maintain its tender texture and is typically cooked simply with spicy or sour seasonings, highlighting the tripe's unique crispiness and the rich aroma of the seasoning.