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Hong Jie's Old Hot Pot (Zhongji Meilanhu Gold Land Plaza Branch)

Hot pot · ⭐ 4.5

No. 27 Meikang Road, Baoshan District

Dishes

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  8-Second Potato Strips

  8-second shredded potatoes is a quick home-style dish made with potatoes and a little green onion. Potatoes are peeled, sliced, soaked in water to remove starch, then stir-fried quickly in hot oil with salt and vinegar for about 8 seconds.
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  8-Second Potato Shreds

  Eight-second shredded potatoes is a dish primarily made with fresh potatoes. After washing, the potatoes are sliced into thin strips and quickly stir-fried in hot oil for about eight seconds, preserving the original flavor and crisp-tender texture of the potato.
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  Tender Beef

  Tender beef is a dish made primarily with fresh beef, carefully marinated and then quickly stir-fried or lightly seared. The beef is tender and smooth in texture, paired with适量 vegetables and seasonings to bring out the authentic, rich meat flavor.
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  Sichuan Crispy Pork Strips

  Shancheng Xiaosu Rou is a traditional delicacy made primarily from pork, which is marinated and then fried until golden and crispy. For preparation, pork with a balanced mix of fat and lean meat is selected, cut into strips, marinated with a special blend of seasonings, and then deep-fried in hot oil until the exterior is crunchy and the inside remains tender, with a golden color.
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  Torn Fresh Beef Tripe

  Hand-teared fresh beef tripe is a dish made from fresh ox tripe, torn by hand and quickly blanched to retain its crisp tenderness. Typically mixed or stir-fried with chili, Sichuan pepper, garlic slices, and green onion segments to highlight the ingredient's natural flavor.
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  Gongcai Meatballs

  Gongcai meatballs is a dish made by mixing minced pork with finely chopped gongcai (a dried stem mustard) and shaping it into round balls, which are then steamed. Gongcai must be soaked beforehand to rehydrate, then mixed with the meat filling and formed into spherical shapes before steaming in a bamboo steamer.
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  Intangible Heritage Stir-Fried Sauce Whole Red Pot

  Non-material cultural heritage stir-fried seasoning red pot features a blend of spices and chili peppers cooked traditionally, enhanced with lard, doubanjiang, garlic, and ginger, then simmered with beef, tripe, and beef intestine for a rich red broth.
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  Water Chestnut Fish Roe Shrimp Paste

  Horse hoof fish roe shrimp paste is a dish made by mixing fresh shrimp paste with chopped horse hooves and fish roe. Shrimp paste is prepared by mashing shrimp into a paste, adding egg white and starch, then mixing with diced horse hooves and fish roe before steaming or boiling.
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  Fresh-cut Wagyu Strip

  Freshly sliced sirloin is a dish made primarily from fresh beef from the sirloin cut. The sirloin portion has tender meat with clear muscle fibers. During preparation, the sirloin is sliced thinly and marinated briefly with a specially prepared seasoning. It is then cooked quickly by stir-frying or in hot pot style, preserving the natural flavor of the meat.
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  Fresh Goose Intestines

  Fresh goose intestine is a dish primarily made with fresh goose intestines, typically cleaned, blanched, or quickly stir-fried to maintain its crisp and tender texture. It is often prepared by stir-frying with辅料 such as garlic slices, chili peppers, and green onion segments, then simply seasoned and quickly cooked.
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  Fresh Duck Blood with Prosperity

  Hongyun Fresh Duck Blood is a dish made primarily with fresh duck blood, usually cooked with vegetables, tofu, or meat. After cutting and blanching to remove odor, it's stir-fried or stewed with葱姜蒜、辣椒 for flavor. The finished dish has a bright red color, smooth texture, and elasticity.

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