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Shu Dao Wa Wa Yu Wa Hot Pot (Baiziwan Branch)

Hot pot · ⭐ 4.8

Unit 404-7, Building 405, Hailian Sailuo City, No. 405, Shimen East Road, Nanmofang Township

Dishes

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  Spam

  Spam is a canned food product made primarily from pork, processed through grinding, seasoning, and steaming. It has a fine texture and delicious taste, commonly used as an ingredient in hot pot, barbecue dishes, or eaten directly sliced.
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  Crunchy Rolls

  Fried tofu skin rolls are a snack made from tofu paper. The tofu skin is rolled into a cylindrical shape and deep-fried until golden and crispy. The exterior is crunchy while the inside remains tender and smooth.
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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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  Handcrafted Boil Base

  A rich, hand-stirred broth base made with spices, chili, and Sichuan peppercorns, essential for authentic hot pot flavor.
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  Hand-Made Shrimp Paste

  Hand-pounded shrimp paste is made primarily from fresh shrimp, which are deveined and chopped or pounded with the back of a knife into a paste. It is mixed with an appropriate amount of salt, egg white, starch, and a small quantity of scallion-ginger water, then repeatedly kneaded by hand until elastic, resulting in a smooth and tender shrimp paste. It can be cooked directly and eaten, or used in hot pot, steamed dishes, or stir-frying.
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  Fresh Duck Blood

  Fresh duck blood is a dish primarily made with duck blood, typically blanched in boiling water until set, then served plain or with seasonings and sauces. It can also be cooked with vegetables or meats for layered flavors.
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  Stewed Tripe with White Jade Texture

  White jade layered tripe is a dish featuring beef tripe as the main ingredient, sliced thin or into strips after cleaning, then stir-fried with葱姜蒜 and sometimes simmered in broth or sauce to achieve a tender, flavorful texture with distinct layers.
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  Sichuan-style Frog and Fish Head Hot Pot Base

  Spicy frog and fish head hot pot base made with fresh frogs and bighead carp heads, seasoned with bean sprouts, rice noodles, tofu, and secret spices like doubanjiang, Sichuan peppercorns, chili, ginger, and garlic, slowly stewed to infuse flavors.
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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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  Fresh Frog Legs

  Fresh live frog is a dish primarily made with live frogs as the main ingredient, typically using fresh bullfrogs or frogs. After slaughter and removal of internal organs, the frogs are thoroughly washed with clean water. During cooking, methods such as stir-frying, sautéing, or stewing are commonly used, along with seasonings like ginger, garlic, and chili peppers to enhance the flavor and make the frog meat tender and flavorful.
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  Yellow Croaker

  Yellow catfish is a dish made primarily from yellow catfish. The fish is cleaned, pan-fried until golden on both sides, then stewed or braised with chili, ginger, garlic, and other seasonings to infuse flavor into the flesh.

Reviews

• Gale_13
  I'd seen this place pop up in a few travel guides and had been wanting to check it out, so we finally went the other night. The bullfrog was seriously fresh — meat was so tender it basically fell right off the bone, and the spicy broth gave it this really addictive kick. The hotpot base itself was super flavorful too, made everything we dipped into it taste great. They had a self-serve veggie bar with a pretty solid selection, so we just kept grabbing more whenever we wanted. Place was clean, service was attentive, overall had a really solid time. Honestly a great pick if you're going out with friends and want a chill spot for a meal.