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Liu Mingsong Wuyu Flower & Rice Field Frog Hot Pot (Zhongjie Branch)

Hot pot · ⭐ 4.7

No. 213, Xiaodong Road, Dadong District

Dishes

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  Osmanthus Wine Fermented Tofu Jelly

  A chilled dessert made with silky tofu jelly, sweet rice wine, and osmanthus flowers, offering a delicate balance of sweetness and floral aroma.
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  Daily Fresh Mung Bean Ice Slush

  Fresh mung beans are cooked, peeled, and blended with ice to create a refreshing and cooling drink perfect for summer.
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  Fresh Wuyu Dumplings

  Fresh wuyu dumplings made with hand-minced black fish meat, wrapped in thin dough and boiled to perfection, offering a tender and flavorful bite.
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  Kelp Slices

  Seaweed slices are made primarily from seaweed, cleaned, sliced, and then blanched or mixed cold. They can be eaten directly or combined with other ingredients such as cucumber and carrot, then seasoned and mixed evenly.
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  Herbal Medicinal Hot Pot Base

  A herbal medicinal hot pot base made by slow-cooking Chinese herbs like ginseng, angelica, and goji berries with chicken or pork bones, offering a nourishing and aromatic broth for health benefits.
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  Special Wuyu Flowers

  Fresh cuttlefish is marinated, coated in a light batter, and deep-fried until crispy. Served with a special sauce or stir-fried, it offers a tender and savory taste.
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  Chengdu Red Pot

  A spicy Sichuan hot pot made with beef, offal, and vegetables in a fiery red broth, typical of Chengdu cuisine.
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  Freshly Caught Rice Field Frog

  Freshly caught rice field frog stir-fried with garlic, ginger, and chili for a spicy and savory dish.
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  Glass noodles

  Glass noodles are a type of strip-shaped food primarily made from starch, commonly using sweet potato starch, potato starch, or mung bean starch. The process involves mixing starch with water to form a paste, steaming it until cooked, cutting it into strips, and then drying it by sun or machine. Before cooking, they need to be soaked in warm water and can be prepared by stir-frying, boiling, or stewing.
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  Spicy Soup Base

  Spicy broth base made with beef tallow, chili, Sichuan peppercorns, and doubanjiang, simmered with stock. Common ingredients include garlic, ginger, scallions, star anise, and cinnamon to enhance flavor.
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  Mung Bean Soup

  Mung bean soup is a refreshing dessert made primarily from mung beans and rock sugar. The preparation involves soaking the mung beans, then boiling them until tender, followed by adding rock sugar and stirring until it reaches a sandy texture. It has a smooth, delicate texture and a naturally sweet, refreshing taste.
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  Yin-Yang Hot Pot

  A double-boiled hot pot is a divided-style hot pot, typically split into two parts: one side with a clear or spicy broth, and the other with a different flavor (such as mushroom soup or tomato soup). Main ingredients include beef, lamb, seafood, vegetables, tofu products, and various meatballs, which are cooked in different broths.
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  Yuan Yang Hot Pot with Herbal Medicine in Red Broth

  A spicy and medicinal hot pot featuring a red chili broth on one side and a herbal soup base on the other, served with beef, tripe, and vegetables.

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