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Xile You·Zhezhe·Oyster Chicken Pot (Jingtian Tian Di Branch)

鱼鲜 · ⭐ 4.8

Room 201D, Xile You Sheng Oyster Chicken Hotpot, No. 1078, Hongquan Road (Jingting Tiandi Branch, 2nd floor, to the right of the fountain)

Dishes

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  Stir-Fried Beef Tongue Pot

  A Cantonese dish featuring tender beef tongue stir-fried in a clay pot with garlic, onions, and peppers, delivering a rich, savory flavor.
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  Stir-Fried Bok Choy with Shrimp Paste

  A Cantonese dish featuring fresh bok choy stir-fried with shrimp paste, delivering a savory and aromatic flavor.
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  Prawn

  基围虾 is a dish made primarily with fresh基围虾. The preparation typically involves cleaning the shrimp, then stir-frying or steaming them with seasonings such as garlic and ginger to preserve their fresh and delicious taste.
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  Baby bok choy

  Baby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
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  Signature Papaya Lamb Stew (Medium)

  This signature papaya lamb stew is made with fresh lamb and papaya, cooked with seasonings. The meat is tender, the papaya is soft, and the broth is rich.
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  Signature Oyster Chicken Stew

  A flavorful stew featuring fresh oysters and chicken, slow-cooked with ginger, garlic, and onions for a rich, savory taste.
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  Fruit Wood Crispy Roasted Spring Chicken

  A delicately roasted spring chicken with crispy skin, cooked over fruit wood for a unique smoky flavor.
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  Roast Goose

  Roast goose is a traditional dish made from a whole goose, marinated and then roasted over charcoal. Its skin is golden and crispy, while the meat is tender and juicy, with an aromatic fragrance.
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  Freshly Sliced Beef

  Fresh beef slices from tenderloin or shank, hand-cut and quickly cooked to preserve natural texture and juices, typically prepared by stir-frying, boiling, or grilling.
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  Pork Lard Fried Rice in Clay Pot

  A comforting dish made by mixing rice with pork lard and seasoning in a clay pot, resulting in rich aroma and savory flavor.
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  Premium Oyster

  Fresh oysters steamed with garlic, vermicelli, and butter, preserving their natural sweetness and delicate texture.
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  Crispy Roast Squab from Zhongshan

  Crispy Roast Squab from Zhongshan features tender meat and a golden, crunchy skin, made by marinating young squabs and deep-frying until perfectly crisp.
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  Hua Diao Drunk Chicken Pot

  A chicken dish marinated in Huangjiu (yellow rice wine) and slow-cooked in a pot, resulting in tender meat and rich, aromatic broth.
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  Hua Diao Drunken Chicken Pot (Large Portion)

  Hua Diao Drunken Chicken Pot (Large Portion) is made with chicken marinated in Hua Diao wine and then stewed. The meat is tender, with a rich wine aroma and a smooth taste.
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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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