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椰妹·椰子鸡火锅(滨江天街店)

Hot pot · ⭐ 4.2

4F, Longfor Binjiang Tianjie, Shanbanqiao Road (Exit C, Dongjiao Memory Station, Metro Line 8)

Dishes

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  Original Flavor Wenchang Chicken

  A traditional Hainan dish made with premium Wenchang chicken, steamed or poached to preserve its natural tenderness and flavor, served with a special dipping sauce.
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  Original Coconut Chicken

  Original coconut chicken is a dish primarily made with fresh coconut and chicken. The preparation involves cutting the chicken into pieces, opening the coconut to extract coconut juice and flesh, then stewing the chicken together with the coconut flesh and juice until the chicken is fully cooked, preserving the coconut's refreshing sweetness and the chicken's natural flavor.
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  Hand-Beaten Fresh Shrimp Dumplings

  Hand-pounded fresh shrimp paste is a dish made primarily from fresh shrimp meat. The shrimp meat is carefully processed to remove shells and veins, then hand-beaten into a smooth paste, preserving the tender texture of the shrimp. During preparation, the shrimp paste is shaped into a slippery form and cooked with clear soup or hot pot base. The shrimp is tender, melts in your mouth, and fills the air with fresh, aromatic flavors.
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  Wenchang Chicken

  Wenchang chicken is a traditional famous dish featuring chicken as the main ingredient. It uses tender Wenchang chicken that is carefully prepared to achieve a golden skin, delicate meat, and rich aroma. The preparation process includes slaughtering, cleaning, marinating, and cooking, ultimately delivering the authentic and delicious flavor of the chicken.
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  Hainan Coconut Rice

  Hainan coconut rice is a specialty dish made by filling fresh coconuts with glutinous rice, coconut milk, chicken, dried shrimp, and mushrooms, then steamed. The rice is soaked, mixed with coconut milk, seasoned, and cooked inside the coconut shell.
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  Hainan Pearl Water Chestnut

  A dish made from water chestnuts and glutinous rice flour, deep-fried into crispy, sweet balls popular as a dessert or snack.
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  Baozi Rice

  Baozi rice is a traditional dish made primarily with rice, combined with various meats and vegetables, slowly cooked in a clay pot to create a complete meal. Its特色 lies in distinct rice grains, crispy bottom layer (guoba), and flavorful ingredients.
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  Bamboo Shoot Pearls

  Pearl water chestnuts is a dish made primarily from water chestnuts, peeled and diced, then mixed with egg white and starch to form small balls, fried or steamed. It has a crispy exterior and tender interior, with a refreshing crunch, often served as a cold dish or side dish.
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  Bamboo Shoot Coconut Chicken

  Bamboo fungus coconut chicken is made with chicken, bamboo fungus, and coconut water. Fresh chicken leg meat or whole chicken is used, with soaked bamboo fungus added to the pot along with coconut water and ginger slices, slowly simmered for a clear, sweet, and fresh broth.
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  Bamboo Sponge Stuffed with Shrimp Paste

  A refined Cantonese dish featuring shrimp paste stuffed into bamboo sponge (bamboo fungus), steamed to perfection for a delicate, savory flavor.
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  Bamboo Shoot and Mushroom Coconut Chicken

  A delicate soup made with bamboo shoots, fresh mushrooms, and coconut water, featuring tender chicken and a naturally sweet broth.
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  Cured Meat Clay Pot Rice

  Laba rice is a traditional dish made primarily with腊肠 and腊肉, combined with fragrant rice and water, carefully stewed to perfection. During cooking, the fats from the腊肠 and腊肉 blend perfectly with the rice, creating a unique flavor.
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  Vegetable Assortment

  Vegetable Medley is a colorful dish featuring a selection of fresh seasonal vegetables such as carrots, cucumbers, and broccoli. After careful washing and cutting, the vegetables retain their natural flavors. The preparation is simple—lightly tossed to preserve the texture and nutrients of each vegetable, resulting in a refreshing taste.
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  Premium Intangible Cultural Heritage Claypot Rice with Cured Meats

  Premium intangible cultural heritage腊味煲仔饭 features优质 rice with traditional cured meats like sausage and pork, steamed in a clay pot with greens and a touch of soy sauce. The bottom layer forms crispy rice crust, infused with rich aroma from the cured meats.
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  Green Pepper with Century Egg

  Green pepper and century egg salad is a cold dish primarily made with green peppers and century eggs. Slice the green peppers into strips and cut the century eggs into pieces, then mix them together and season with dressing. The preparation is simple and does not require heating.
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  Freshly Sliced Wuchang Fish Fillet

  Freshly sliced wuchang fish fillet stir-fried with ginger and scallions, tender and flavorful.
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  Truffle Wagyu Beef Clay Pot Rice

  Truffle Wagyu Beef Clay Pot Rice is made with premium rice, slow-cooked with selected Wagyu beef cubes and black truffle. The rice absorbs rich broth, offering a fragrant, soft texture, while the Wagyu remains tender and juicy, enhanced by the distinct aroma of black truffle.

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