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Hong Xiang Ji Sichuan Cuisine - Epod Turtle Restaurant (Four Seas Kerry Hotel Food Plaza Branch)

Hunan cuisine · ⭐ 4.2

B1, Sihai Kaiyue Leisure Food Plaza, Building 105, Huizhong Beili, northwest corner of the intersection of Anli Road and Datun North Road

Dishes

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  Wuchang Rice Fragrant Rice

  Five Constants Rice Blossom Fragrance rice is made from high-quality Five Constants Rice Blossom Fragrance rice, carefully washed and cooked with an appropriate amount of water. The finished rice has distinct grains, a soft and sticky texture, and a rich aroma.
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  Pine Nut Spinach

  Cashew Spinach is a dish made primarily with fresh spinach, enhanced with fried nuts such as peanuts or pine nuts. After washing the spinach thoroughly, blanch it to remove bitterness, then drain and cut into segments. The nuts are deep-fried until golden and crispy. Finally, mix both ingredients together and season with dressing to serve.
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  Hot Pot Self-Select

  Hot pot self-service features a variety of fresh ingredients like vegetables, meats, seafood, and tofu, quickly cooked in boiling water. Ingredients are sliced or diced and enjoyed with personalized dipping sauces.
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  Crisp Bamboo Shoot Strips

  Refreshing bamboo shoot salad made with tender bamboo shoots, blanched to remove bitterness, then mixed with garlic, vinegar, soy sauce, and sesame oil. Crisp texture, perfect for summer.
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  Frog Legs

  Frogs legs, known for their tender texture and delicious flavor, are the main ingredient in this dish. Typically stir-fried with chili peppers, scallions, ginger, and garlic, the frogs' legs are carefully cooked to achieve a tender and richly flavored result—making it a nutritious and delightful delicacy.
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  Softshell Turtle and Chicken Hot Pot

  Soft-shelled turtle and free-range chicken stew, made with ginger slices and green onions, slowly simmered until tender and flavorful.
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  Softshell Turtle and Frog Hot Pot

  A turtle and frog hotpot made with turtle and frog as main ingredients, simmered with ginger, garlic, chili, and other seasonings. Both ingredients are prepared and slowly cooked to ensure tender meat and rich broth.
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  Softshell Turtle Meat

  Soft-shelled turtle meat, prepared by slaughtering, removing shell and organs, then stewed in pieces or whole. Common ingredients include ginger slices, scallions, and cooking wine, using methods like steaming, braising, or simmering to preserve its tender texture.
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  Softshell Turtle Hot Pot

  Soft-shelled turtle stew features turtle meat as the main ingredient, combined with chicken, pork, or duck, seasoned with ginger, scallions, and cooking wine, then slowly simmered in a clay pot or stew pot until tender and flavorful.
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  King Oyster Mushroom

  Crab mushrooms are named for their unique crab-like aroma, with a pure white color and crisp, tender texture. They are commonly stir-fried, served cold in salads, or cooked with meat to enhance the dish's fresh and savory flavor.
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  Sour and Spicy Lotus Root

  Sour and spicy lotus root is a dish made with lotus root as the main ingredient, combined with chili and vinegar. It has a crisp texture and a sour and spicy flavor, making it a common home-cooked dish.
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  Spiced Black Mushroom Salad

  Spicy black fungus salad is a cold dish made with rehydrated black fungus, blanched and drained, then mixed with garlic, green onions, cilantro, and seasonings like soy sauce, vinegar, sesame oil, sugar, salt, and chili oil.
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  Eel

  Eel is a dish featuring eel as the main ingredient. After cleaning and deboning, the eel is cut into segments, pan-fried until slightly golden, then simmered with seasonings like ginger, scallion, garlic, soy sauce, and cooking wine to absorb flavor. Some recipes add chili or doubanjiang for extra taste.

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