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Tang Waigong Lotus King Health Soup - Panxi Branch

Hot pot · ⭐ 3.9

No. 25, Jinyuanguo Courtyard, Annex No. 5; No. 25, Panxi Erzhi Road, Annex No. 5

Dishes

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  Cold-mixed black fungus

  Cold-mixed black fungus is a refreshing cold dish, primarily made with black木耳 (wood ear mushrooms), and seasoned with ingredients such as minced garlic and cilantro. The preparation involves washing the soaked black fungus thoroughly, then mixing it with seasonings like soy sauce, vinegar, and chili oil, along with the配料, to create a well-blended dish.
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  Braised Pork with Chestnuts

  Chestnut braised pork is a dish made with pork belly and chestnuts. Pork belly is blanched, then stewed with rock sugar, light soy sauce, dark soy sauce, and cooking wine. Chestnuts are added to cook until the meat is tender and the chestnuts absorb the flavor, resulting in a thick sauce.
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  Sichuan Pepper Pork Liver

  Sichuan-style liver dish with a spicy, numbing flavor. Tender liver slices are marinated with wine and ginger, then stir-fried with Sichuan peppercorns, chili, and aromatics for a glossy red finish.
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  Crispy Fried Pork

  Crispy fried pork is a dish made primarily from fatty pork belly, which is marinated and then deep-fried until golden and crunchy. The pork belly is sliced thinly, marinated with a special seasoning to absorb flavor, and then quickly fried in hot oil until the slices turn golden and crispy.
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  Braised Lotus Root with Preserved Pork Ribs

  A traditional Chinese dish featuring lotus root and preserved pork ribs slowly simmered together for a rich, savory flavor.
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  Braised Lotus Root with Preserved Pork Shank

  A savory dish featuring lotus root and preserved pork shank, slow-cooked to blend rich flavors and tender textures.
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  Braised Pork Ribs with Lotus Root

  A classic Chinese dish featuring tender pork ribs and lotus root simmered together in a savory broth, resulting in rich flavor and soft texture.
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  Braised Pork Trotter with Lotus Root

  A dish made by slow-cooking fresh pork trotters and lotus root until tender, resulting in rich flavor and soft texture.
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  Braised Chicken Feet with Tiger Skin

  Hǔpí Fèngzhǎo (Tiger Skin Chicken Feet) is renowned for its unique preparation method and delicious flavor. The chicken feet are first deep-fried until the skin becomes crispy and bubbled, forming a 'tiger skin' texture. They are then marinated with spices and seasonings to absorb rich flavors. During cooking, the chicken feet fully absorb the sauce, becoming tender and succulent, with skin and bones easily separating and the meat remaining juicy and delicate. This dish is not only tasty but also rich in collagen, which nourishes the skin.
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  Pea Shoots

  Pea shoots are made from the tender tips of fresh pea plants, prepared using simple cooking techniques such as stir-frying or blanching in hot pot. They have a bright green color and a crisp, delicate texture, making them a premium spring vegetable.
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  Green Pepper Oil Dip

  A spicy dipping sauce made from fresh green peppers, garlic, chili oil, and herbs, commonly used with hot pot or cold dishes.

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