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GenwaZi · MeiWaYuTou Chuan HuoQuan (Fang Zhuang Dian)

Hot pot · ⭐ 4.7

No. 9, Fangzhuang South Road Courtyard, Building 3, 1st Floor, Room 108-1

Dishes

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  Big Fish Head

  Big fish head is a dish made with fresh fish head, typically using bighead carp or silver carp. It's cooked with ginger, scallions, garlic, and other seasonings through stewing or braising. After preparation, the fish head is simmered slowly to create a rich broth and tender meat.
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  Special Large Beef Tripe

  Special large beef tripe made from fresh ox tripe, cleaned and blanched, then sliced or cut into strips. Typically seasoned with spicy and numbing flavors using chili, Sichuan pepper, garlic, and ginger, stir-fried or boiled in hot pot for a crisp and tender texture.
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  Fresh Duck Blood Specialty

  Special fresh duck blood is a dish made primarily with fresh duck blood, typically stir-fried with scallions, ginger, garlic, green peppers, and onions. The duck blood is tender and smooth, absorbing the flavors of the seasonings for a rich taste.
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  Crispy Fried Pork Strips

  Crispy pork strips is a traditional dish made primarily from pork. The pork is cut into bite-sized pieces, marinated, then coated with starch and seasonings before being deep-fried in hot oil until golden and crispy. The finished dish has an appealing color and a satisfying texture—crispy on the outside and tender on the inside.
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  Brown Sugar Glutinous Rice Cake

  Red sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
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  Delicious Frog Legs

  Frog dish features frog legs as the main ingredient, typically marinated with wine, ginger, and other seasonings, then stir-fried with chili, garlic, and ginger. Some recipes add doubanjiang or hot pot base for richer flavor, finished with a thickened sauce for a tender, smooth texture.
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  Snakehead Fish

  Before cooking, snakehead fish needs to be marinated with seasonings such as garlic, ginger, and chili peppers to infuse flavor. During cooking, adding doubanjiang (fermented broad bean paste) enhances the taste, and reducing the sauce makes the flavor more concentrated.
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  Crispy Fried Yogurt

  Crispy fried yogurt is made by freezing yogurt, coating it in a thin layer of batter or starch, then frying it in oil. The exterior becomes crispy while the inside remains soft and cold.
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  Green Rice Balls with Tofu Pudding

  Green rice balls with chilled tofu pudding is a dessert made from glutinous rice flour green balls filled with red bean or sesame paste, served with chilled tofu pudding made from soybeans and set into a jelly-like texture.
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  Fish Head

  Fish head is primarily made from fresh fish heads, typically cleaned and then stewed or pan-fried with ingredients such as ginger slices and scallions. It can be paired with accompaniments like tofu, Chinese cabbage, and mushrooms to create soups or stir-fried dishes.
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  Fresh Yellow Catfish by Weight

  Fresh yellow catfish, freshly caught and cleaned, priced by weight. Commonly steamed, braised, or stewed to preserve its tender texture, enhanced with ginger slices and scallions for aroma and to reduce fishiness.

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