Close

Ju Bao Jin Lin Tian Ma Fish Head Hot Pot · Cantonese Hot Pot (Poly Mall Branch)

Hot pot · ⭐ 4.5

Fourth Floor, directly above AEON East at No. 20, Denghu East Road, Poly Shuicheng (next to the elevator entrance inside Baiweitang)

Dishes

• 

  Consensus Like Fragrant Fried Tofu Skin

  Fragrant fried tofu skin made from high-quality tofu skin, soaked, coated with batter and deep-fried, resulting in a crispy exterior and tender interior with rich aroma.
• 

  Dried Mushroom and Pork Slurry

  Dried mushroom and pork slurry made from minced pork mixed with rehydrated dried mushrooms, seasoned and blended into a smooth texture. Commonly steamed or stir-fried, offering a tender, savory flavor typical of Cantonese home cooking.
• 

  Silky Tofu

  A delicate dish made with soft tofu, gently cooked in broth or water to achieve a smooth and tender texture, often seasoned with soy sauce and garnished with green onions.
• 

  Signature Reservoir Big Fish Mouth

  A signature dish featuring a large freshwater fish head stewed with fermented bean paste, chili, and Sichuan peppercorns, delivering rich, spicy, and numbing flavors.
• 

  Signature Medicinal Tianma Soup Base

  A nourishing soup base made with Tianma, chicken, goji berries, and red dates, slowly simmered for a fresh and healthy flavor.
• 

  Fresh Taro with Starch

  Fresh taro with starch is made from high-quality yam, cleaned, peeled, sliced, and soaked in water to maintain freshness. It can be stir-fried, used in soups, or served cold, offering a smooth texture rich in starch and dietary fiber.
• 

  Fresh Beef Cubes

  Fresh beef cubes made from high-quality beef, marinated and stir-fried quickly to retain tenderness and flavor, often served with vegetables.
• 

  Boned Carp

  Boneless crucian carp is a dish featuring crucian carp as the main ingredient. After removing the bones, the fish is marinated with seasonings and then pan-fried, deep-fried, or steamed. Ginger and scallions are typically added to enhance flavor, resulting in tender, well-seasoned fish meat.
• 

  梅菜扣肉焗饭

  梅菜扣肉焗饭以五花肉和梅干菜为主要食材，五花肉经过焯水、煸炒去油后与梅干菜一同炖煮入味，再铺在米饭上，放入烤箱或蒸锅加热至表面微焦，使米饭吸收肉香和梅菜的咸鲜风味。
• 

  Pig Brain Flowers

  Pig brain flower is a dish primarily made with fresh pig brain as the main ingredient. During preparation, the pig brain is first cleaned to remove the blood membrane, then gently blanched in boiling water until it reaches a semi-cooked state. Next, it is simmered with spices and seasonings such as scallions, ginger, garlic, chili peppers, and Sichuan peppercorns, allowing the pig brain to fully absorb the broth until thoroughly cooked, resulting in a soft and delicate texture.
• 

  Wild Bamboo Shoot King

  A premium dish featuring wild bamboo shoots, simmered with chicken and ham to create a clear, rich broth with a delicate, fresh taste.
• 

  Fried Tofu Skin

  A Chinese dish made by frying soaked tofu skin until crispy, known for its rich aroma and savory flavor.
• 

  Yellow Beef Cubes

  Yellow beef cubes made from premium yellow beef, marinated and stir-fried quickly for a tender texture, often with vegetables like bell peppers and onions.

Reviews