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Ka Jie Mei Wa Yu (Hilongguan Founding Store)

Hot pot · ⭐ 4.8

Second Floor, Kaka Hotpot, Section 1, Ganglong Business Center, No. 9 Xilongguan West Street

Dishes

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  Gaja's Hand-Beaten Tender Beef

  Hand-pounded tender beef is made by mincing fresh beef and pounding it by hand until smooth, then mixing with seasonings and shaping into meatballs or slices, quickly blanched or stir-fried. Main ingredients: beef and basic seasonings.
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  Gaja's Secret Pot

  Gaja's secret pot is made with fresh meat, vegetables, and tofu, simmered in a special curry sauce. Ingredients are marinated first, then slowly cooked with the secret seasoning to blend flavors perfectly.
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  Kajie Pot

  Kajie Pot is a stew made with chicken, potatoes, carrots, and curry, cooked using a slow-cooking method. It has a rich flavor with a distinct curry aroma.
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  Signature Fresh-Caught Bullfrog

  Fresh live frogs are the main ingredient, processed by slaughter, then stir-fried with fermented broad bean paste, Sichuan peppercorns, chili, and other seasonings, followed by stewing in high-quality broth. The frog meat is tender and the sauce rich.
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  Beaten Lime Iced Green Tea

  A cold drink made with green tea, lime, and ice. Slice or juice the lime, mix with chilled green tea, add sugar or honey to taste, then stir in ice.
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  Freshly Caught Yellow Catfish

  Freshly caught yellow catfish is a dish featuring live yellow catfish as the main ingredient, cleaned and then cooked by frying, boiling, or stewing. Ginger, garlic, and chili may be added to enhance flavor.
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  Sweet Potato Noodles

  Sweet potato vermicelli is made from sweet potato starch, processed through steaming and sun-drying. The starch is mixed with water, steamed, cooled, cut into细条, then dried to form transparent noodles. Soak in warm water before cooking—can be stir-fried, boiled, or served cold.
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  Braised Beef Tendon

  Braised pig's trotter tendons is a dish made primarily from pig trotter tendons, slow-cooked or simmered until tender and elastic. It's typically seasoned with scallions, ginger, garlic, broth, or soy sauce to enhance flavor.
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  Crispy Black Fungus

  Crispy black fungus salad is a cold dish made primarily from dried black fungus, which is soaked, blanched, and mixed with garlic, scallions, chili, and other seasonings. It has a crisp texture and is perfect for cold serving.
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  Bighead Carp Head

  Fresh bighead carp head is stewed or braised with ginger, scallion, and garlic. Rich in protein and collagen, it offers a delicate texture and rich broth.
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  Spicy and Sour Noodles

  Sour spicy noodles are mainly made from sweet potato or mung bean starch, soaked and boiled, then mixed with a sour-spicy broth and topped with peanuts, cilantro, green onions, and chili oil.
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  Fresh Duck Blood

  Fresh duck blood is a dish primarily made with fresh duck blood as the main ingredient. The duck blood is carefully processed to maintain its tender texture and is typically cooked simply with seasonings such as chili, scallions, ginger, and garlic to highlight the natural freshness of the duck blood.

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