Nazha Rao Hai Seafood Hot Pot (Xiangcheng Ba Jin Han Jue Branch)
火锅 · ⭐ 4.0
Coffee Lounge, West Building, Bailijingjue Hotel, No. 1111 Xiangcheng Avenue, Yuanhe Subdistrict
Dishes
Potato VermicelliA cold dish made from potato starch noodles, mixed with vegetables and seasoned dressing for a refreshing taste.
Sea Lettuce Tender ShootsA dish made from tender sea lettuce shoots, stir-fried with garlic and ginger for a fresh, savory flavor.
Seafood PlatterSeafood platter is a delicacy featuring a selection of fresh seafood, typically including shrimp, crab, and shellfish. The preparation is simple: clean the seafood thoroughly, then steam or grill it with fresh vegetables and seasonings to preserve the natural flavors of the seafood.
Premium Snowflake Wagyu BeefPremium wagyu beef with fine texture and even fat marbling like snowflakes. Slice and quickly blanch or dip to preserve its tender texture.
Premium Bull TripePremium beef tripe is selected from the cow's stomach, cleaned, sliced, and briefly blanched in boiling water to retain its crisp texture. Served with garlic paste, cilantro, and chili oil as dipping sauce.
Bamboo Shoot SlicesA cold dish made primarily from lettuce, where fresh lettuce is peeled, sliced thinly, blanched briefly, then cooled quickly to retain crispness, and finally mixed with seasonings. Simple preparation highlights the natural flavor of the ingredient.
Mushroom Assortment PlatterMushroom Medley is a dish made from a selection of fresh mushrooms. Main ingredients include shiitake, enoki, and oyster mushrooms, which are cleaned and simply cooked until tender, preserving the original freshness and nutrients of the mushrooms.
Fresh BeefFresh beef is a dish primarily made with fresh beef. To prepare it, first slice the beef thinly and marinate it with appropriate seasonings to infuse flavor. Then, quickly stir-fry the beef in hot oil until it changes color, preserving its tender texture. Finally, garnish with vegetables or seasonings to add color and depth to the dish.