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Cung Ran Si Ji Ye Zi Huo Quan (Huasheng Hui Shopping Center Branch)

Hot pot · ⭐ 4.5

No. 22 Xidawang Road, Heshenghui Courtyard, 4th Floor, Unit 13B

Dishes

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  First-Class Beauty Bamboo Shoot Soup

  A premium nourishing bamboo fungus dish, featuring fresh bamboo fungus as the main ingredient, paired with select lean meat and seafood. Carefully stewed to create a rich, smooth broth with a delicate texture. Bamboo fungus is rich in nutrients and cooked together with various ingredients to highlight their natural flavors while promoting health and beauty.
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  Three-Yellow Chicken

  Sanhuang chicken is a dish primarily made with chicken, using a breed with yellow feathers, beak, and legs. After slaughter, it's typically steamed or blanched to preserve its natural flavor.
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  Original Coconut Jelly

  Original coconut jelly is a dessert made primarily from fresh coconuts. The preparation is simple: mix coconut water with an appropriate amount of sugar, then add coconut milk and stir well. Finally, refrigerate until it solidifies.
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  Crunchy Rolls

  Fried tofu skin rolls are a snack made from tofu paper. The tofu skin is rolled into a cylindrical shape and deep-fried until golden and crispy. The exterior is crunchy while the inside remains tender and smooth.
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  Fried Tofu Skin

  Fried tofu skin is a dish made primarily from tofu skin. First, the tofu skin is soaked until soft, then drained and cut into suitable lengths. Next, it is deep-fried in hot oil until golden and crispy, and finally seasoned with salt or other seasonings as desired.
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  Premium Preserved Meat Baozi Rice

  Premium腊味煲仔饭 features high-quality腊肠 and fragrant rice as main ingredients. The腊肠 is sliced and cooked together with the rice in a clay pot, adding适量 water and simmering slowly over low heat. When the rice has absorbed the fat and aroma from the腊肠 and formed a crispy bottom layer (锅巴), it's ready to enjoy.
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  Fuding Taro

  Fuding taro is a dish featuring Fuding's specialty taro as the main ingredient. The taro is peeled, cut into pieces or slices, and cooked by steaming, boiling, or stir-frying. A small amount of oil, salt, and scallions or ginger are typically added to preserve the taro's natural flavor and soft texture.
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  Secret Sauce

  A secret recipe dipping sauce is a carefully crafted accompaniment made from a blend of spices and seasonings. Key ingredients include soy sauce, vinegar, garlic, chili, and sesame, mixed in specific proportions to create a rich, layered flavor profile. Ideal for pairing with various grilled meats and hot pot ingredients, it enhances the natural taste of food and adds joy to the dining experience.
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  Bamboo Fungus Chicken with Coconut (Half)

  A dish featuring half a Wenchang chicken, cooked with bamboo fungus and coconut water. Tender chicken, crisp bamboo fungus, and a naturally sweet broth that blends the freshness of coconut with the unique aroma of bamboo fungus.
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  Yangjiang Pearl Water Chestnuts

  Yangjiang Pearl Water Chestnuts is a dish made primarily from fresh water chestnuts, combined with carefully selected ingredients and cooked to perfection. The water chestnuts are finely processed to reveal a lustrous, pearl-like white color and a crisp, refreshing texture. During preparation, the dish is lightly stir-fried to preserve the natural flavor of the water chestnuts while allowing the ingredients to blend harmoniously, creating a unique taste experience.

Reviews

• goofy_octopus
  Ate at 烹然四季 coconut chicken hotpot, it's on the 4th floor of Hesheng Hui right by the elevators, next to Fei Da Chu. We got there around 5pm on a Saturday and there was no line yet for us, but holy cow the line for the place next door was insane — people packed everywhere. The restaurant itself was pretty noisy and the tables are crammed together, the aisles aren't very wide either. Our server was honestly kinda cold, like we'd ask stuff and they barely looked at us, zero warmth. Not a great first impression honestly. BUT then this manager-type guy came over, saw we had a kid with us, and brought out a bunch of snacks and coconut water for free, which was a nice touch. Got the bamboo fungus Wenchang coconut chicken — it's about 1.8 jin per pot. The chicken was really good quality, super tender after cooking, no gamey taste at all. The bamboo fungus was cut into small pieces but there wasn't much of it and the texture wasn't that crunchy. The coconut broth tasted pretty mild too, like not very coconut-y. I've had it at other places where they crack open fresh young coconuts right in front of you and it's way more fragrant and sweet than this was. Also tried the 响铃卷 and the thick-cut conch slices. The 响铃卷 were just okay, after dipping them in the hotpot they had no bounce at all and basically fell apart when you picked them up. The conch slices though were sliced pretty thick and they gave us a ton, after cooking they were nicely chewy and bouncy — just don't cook them too long or they turn to mush. Service was a mixed bag but the chicken itself was solid. Might come back for the chicken but hoping we get a friendlier server next time.