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Ba Shu Wang Po Large Shrimp (Fadai Flagship Store)

Hot pot · ⭐ 4.7

No. 6, Ground Floor, Building 10, Dongpeng Market, Huagong Road (Southwest Corner of the Market)

Dishes

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  Shrimp Hot Pot Base

  The large shrimp hot pot base is made primarily from fresh shrimp, combined with various spices and vegetables to create a rich broth. First, the shrimp are cleaned thoroughly, then sautéed with ginger slices, green onion segments, garlic paste, and other seasonings until fragrant. Finally, high-quality broth or water is added and simmered slowly until the soup becomes rich and aromatic.
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  Wide Rice Noodles

  Wide 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.
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  Appetizer

  Appetizers are a category of refined and diverse foods, typically served in small portions. The main ingredients vary depending on the specific appetizer and may include meat, seafood, vegetables, flour, and more. Cooking methods encompass baking, frying, steaming, boiling, and other techniques aimed at creating a rich variety of textures and flavors.
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  Bashu Wang Po's Small Pot Shrimp

  Bashu Wang Po's Large Shrimp is a dish made with fresh shrimp, seasoned with scallions, ginger, garlic, chili, and other spices, slowly cooked in a small pot. Main ingredient is shrimp, enhanced with fermented broad bean paste, Sichuan peppercorns, star anise, and stir-fried then stewed to infuse flavor.
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  Crispy Sichuan Tripe

  Bashu Crisp Tripe is a Sichuan dish primarily made from beef tripe. After cleaning and processing, it is quickly blanched in boiling water until tender and crisp, then mixed with seasonings such as garlic, chili oil, Sichuan pepper powder, and cilantro.
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  Signature Shrimp Hot Pot

  Signature shrimp pot features fresh large shrimp with tofu, greens, and vermicelli, simmered in broth or water. Shrimp and vegetables are cooked together with seasonings to blend flavors.
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  Fried Tofu Skin

  Fried tofu skin is a dish made primarily with tofu skin. First, the tofu skin is soaked to soften it, then drained of excess water. Next, the tofu skin is slowly fried in hot oil over low heat until golden and crispy. Finally, it is sprinkled with salt or seasoning powder and ready to eat.
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  Wang Po's Hand-Stretched Noodles (Unlimited)

  Wang Po's hand-pulled noodles are a traditional dish made from high-gluten flour, water, and salt. The dough is kneaded, rested, and stretched by hand to create chewy, elastic noodles. Served in beef or bone broth with sliced beef, green onions, and cilantro, and optionally seasoned with chili oil or soy sauce.
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  Wang Po's Fruit Tea

  Wang Po's Fruit and Flower Tea is a beverage made primarily from various fruits and flowers, commonly including apples, pears, hawthorn, rose petals, and chrysanthemum. It is prepared by mixing sliced fruits with dried flowers and steeping in hot water, offering a refreshing taste with natural fruit and floral aromas.
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  Mixed Vegetables Platter

  Vegetable medley is a cold dish made primarily with fresh vegetables like cucumber, carrot, wood ear mushroom, mung bean sprouts, and lettuce, mixed after blanching or slicing and seasoned with dressing.
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  Shrimp Sauce Hand-Pulled Noodles

  Shrimp sauce hand-pulled noodles feature handmade thin noodles tossed in rich shrimp broth, with fresh shrimp, vegetables, and savory stock. Tender and flavorful.

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