Close

Zhu Jiao Rong Pig Trotter Hot Pot (Taiyuan Jiancaocun Store)

Hot pot · ⭐ 3.5

Room S5-1003, Phase II Xiaozhen

Dishes

• 

  Five-Spice Tofu Sheet

  A Chinese dish made by marinating tofu sheets in five-spice powder and soy sauce, then pan-frying until flavorful and tender.
• 

  Potato Slices

  Potato slices are a simple home-style dish, with potatoes as the main ingredient. The method involves washing and peeling the potatoes, slicing them thinly, and then cooking them by stir-frying, frying, or baking. During cooking, garlic slices and chili peppers are often added to enhance flavor, and salt is used for seasoning at the end.
• 

  Ogut

  A hearty beef stew with onions and carrots, slow-cooked to tender perfection.
• 

  Baby bok choy

  Baby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
• 

  Hand-Cut Fresh Beef Ribs

  Fresh beef ribs hand-cut and quickly cooked, offering tender and juicy meat with natural flavor. Ideal for hot pot or Japanese-style grilling.
• 

  Sterile Eggs

  Sterile eggs are specially processed eggs made from fresh eggs, with bacteria removed through high-temperature disinfection and filtration to ensure safety. No additives are used in preparation, preserving the original taste.
• 

  Beaten Shrimp Paste

  A dish made from fresh shrimp pounded into a smooth paste, known for its tender and bouncy texture, often served in soups or with vegetables.
• 

  Oilseed lettuce

  Oil lettuce is a refreshing vegetable dish primarily made with fresh oil lettuce. The preparation method is simple, typically involving washing, cutting into segments, and stir-frying, which preserves its natural flavor and highlights the tender texture of the oil lettuce.
• 

  Fish Roe Dumpling

  A steamed dumpling filled with fresh fish roe, wrapped in a delicate skin. Popular in Hong Kong dim sum cuisine.
• 

  Cantonese Raw-Marinated Shrimp

  Shrimp sashimi from Chaozhou is a cold dish made with fresh shrimp marinated in salt, soy sauce, garlic, ginger, and chili. Live shrimp are cleaned, mixed with seasonings, and refrigerated for several hours or overnight to absorb flavor while staying tender.
• 

  Fried Guangxi Tofu Skin

  A dish made from Guangxi's specialty tofu skin, deep-fried until crispy and served as a snack or side dish.
• 

  Braised Pear

  Pear is core-removed and slowly simmered in water or sugar syrup until tender. Main ingredient is pear, prepared by boiling. The texture is soft and sweet, known for soothing lungs and relieving coughs.
• 

  Pig Trotter Hot Pot

  Pig trotter hot pot features pig trotters as the main ingredient, paired with vegetables and tofu products, slow-cooked to create a rich broth and tender trotters. Boil trotters first to remove odor, then simmer with spices for a flavorful soup.
• 

  Lamb Slices

  Lamb slices are made from selected lamb, sliced thinly and rolled into rolls. Typically served with hot pot cooking, the meat is tender and flavorful, making it an essential choice for hot pot meals.
• 

  Goat Spine Hot Pot

  羊蝎子 is a dish primarily made from lamb spine bones, named for its resemblance to a scorpion. The preparation typically involves blanching the lamb bones to remove any odor, then adding various spices and seasonings such as green onions, ginger, garlic, Sichuan peppercorns, star anise, and soy sauce, followed by slow stewing until the meat becomes tender and the marrow becomes richly fragrant.
• 

  Crispy Radish

  A refreshing cold dish made from sliced radish, lightly salted and marinated with sugar, vinegar, and garlic for a crisp, tangy flavor.
• 

  Crispy Pickled Radish

  A refreshing cold dish made from pickled radish, known for its crisp texture and tangy-sweet flavor.
• 

  Shrimp paste

  Shrimp paste is a dish primarily made from fresh shrimp. The preparation method mainly involves removing the shells from the shrimp, mashing them into shrimp paste, and then mixing in an appropriate amount of starch, egg white, and other seasonings until well combined. Through specific techniques, it forms a smooth and tender shrimp paste. During cooking, shrimp paste is commonly used as an ingredient in hot pot, soups, or stir-fries, offering a delicious taste and rich nutrition.
• 

  Snowflake

  Xuehua is a dish made from pork tenderloin sliced thin, marinated with egg white and starch, then fried or stir-fried. The finished dish is white like snow, tender in texture, often garnished with scallion and ginger threads.

Reviews