Close

Yue Ke Xing Rice Soup Hot Pot Buffet

Hot pot · ⭐ 4.3

At the intersection of Linhe Street and Shiguang Road, Caizhi Subdistrict; 300 meters on foot from Exit B of Shirong Road Metro Station

Dishes

• 

  8-Head Abalone

  Fresh abalone, typically steamed or braised in a savory broth to preserve its natural flavor and tender texture.
• 

  Donggang Flying Crab

  A dish made with fresh Donggang crabs steamed with ginger, scallions, and garlic, highlighting the natural sweetness and tenderness of the crab meat.
• 

  Rushan Oyster

  Rushan oysters, made with fresh Rushan oysters as the main ingredient, paired with simple seasonings such as garlic and soy sauce, then steamed or grilled. This preparation preserves the natural flavor of the oysters, resulting in a tender and delicious dish that is a delight for seafood lovers.
• 

  Hand-Cut Fat Assortment

  Hand-cut fatty pork is a dish made from fresh pork belly, sliced thickly by hand and cooked. Usually paired with green onions and ginger, it's prepared by pan-frying or stewing to achieve tender meat with rich fat aroma.
• 

  Hand-Made Shrimp Paste

  Hand-pounded shrimp paste is made primarily from fresh shrimp, which are deveined and chopped or pounded with the back of a knife into a paste. It is mixed with an appropriate amount of salt, egg white, starch, and a small quantity of scallion-ginger water, then repeatedly kneaded by hand until elastic, resulting in a smooth and tender shrimp paste. It can be cooked directly and eaten, or used in hot pot, steamed dishes, or stir-frying.
• 

  Signature Congee Hot Pot

  A hot pot featuring a rich rice congee broth, ideal for cooking seafood, meats, and vegetables to perfection.
• 

  Peeled shrimp

  Pipi shrimp is a dish primarily made with pipi shrimp, typically prepared by steaming, boiling, or stir-frying. Its特色 lies in preserving the shrimp's tender texture, natural flavor, and rich nutrition.
• 

  Rice Soup Hot Pot

  Rice broth hot pot uses rice porridge as the base; fresh ingredients like seafood, meat, and vegetables are cooked in the boiling broth. Main ingredients include rice, meat, seafood, and seasonal vegetables. The method involves simmering rice into a thick porridge for the broth, then adding ingredients to cook.
• 

  Luo's Shrimp

  Luoshi shrimp is a dish primarily made with fresh Luoshi shrimp. The shrimp are first deveined, keeping the tails intact, then marinated with ingredients such as cooking wine and salt to infuse flavor. Next, the shrimp are gently steamed or lightly stir-fried to preserve their tender texture. Finally, garnishes like chopped green onions and ginger threads can be added according to taste for enhanced aroma.
• 

  Bird's Nest Chicken Congee Hot Pot

  A hot pot with a base of bird's nest, chicken, and rice porridge. The broth is rich and creamy, with tender, gelatinous bird's nest and succulent chicken. Ingredients are cooked by dipping into the steaming porridge base, preserving their natural flavors.
• 

  Diving Rose Shrimp

  Fresh giant river prawns are deep-fried until crispy, then quickly stir-fried. The name comes from the shrimp's lively jumping in hot oil, highlighting their natural flavor and precise cooking technique.
• 

  Freshly Sliced Jini Beef

  Freshly sliced Jini beef with vegetables and special sauce, quickly stir-fried for tender texture and rich flavor.
• 

  Fresh Abalone

  Fresh abalone is a delicacy made by steaming or simmering fresh abalone in broth, resulting in a tender and savory dish.
• 

  Black Tiger Shrimp Dumplings

  Black tiger shrimp balls are made from fresh black tiger shrimp, which are deveined and washed before being minced into a shrimp paste. A suitable amount of starch and egg white is added and mixed until smooth. During cooking, the shrimp paste is squeezed into boiling water to set its shape, then cooked through and removed. It is served with clear soup or seasonings, offering a鲜嫩口感 and rich shrimp flavor.

Reviews