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Zhang Sijin Broken Hot Pot (Ningbo Wenshan Road No.13 Branch)

Hot pot · ⭐ 4.7

No. 297-1, Wenshan Road

Dishes

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  3-Second Potato Shreds

  A quick and refreshing cold dish made by blanching sliced potatoes for just 3 seconds, then tossing with garlic, vinegar, salt, sugar, and sesame oil. Crisp and tangy.
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  Large Jar of Plum Juice

  A traditional Chinese beverage made from plums, hawthorn, and licorice, simmered and sweetened with rock sugar or honey for a refreshing, tangy-sweet taste.
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  Beef Roll

  Beef roll is made by slicing beef thinly and rolling it into a cylindrical shape, commonly used in hot pot or grilling. It has a tender texture and rich flavor.
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  Fresh Duck Blood

  A dish made with fresh duck blood, stir-fried with ginger, garlic, and chili for a smooth and savory taste.
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  Crispy Pork Strips

  Crispy pork strips made by marinating pork belly, coating in batter, and deep-frying until golden. Served with vegetables for a savory, crunchy dish.
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  Sliced Pork Kidney with Big Knife

  Big Knife腰片 is a dish primarily made with pig kidneys. During preparation, the pig kidneys are sliced into thin, uniform pieces using precise knife skills. Typically, the slices are marinated with a specially prepared seasoning before cooking to maintain their tender and fresh texture.
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  Dual-Flavor Hot Pot Base

  A dual-flavor hot pot base featuring a spicy Sichuan-style red broth and a mild, savory broth, ideal for sharing with different taste preferences.
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  Handmade Black Bean Curd

  Handmade black tofu is made from black beans, soaked, ground, filtered, boiled, and coagulated. It's white or slightly yellow, smooth and delicate, with a refreshing taste and rich plant protein.
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  Signature Double-Flavor Hot Pot

  A signature鸳鸯锅 is a divided hot pot with one side clear broth and the other spicy red oil base. Main ingredients include beef slices, lamb slices, tripe, duck blood, bean sprouts, tofu skin, and enoki mushrooms. The clear broth is made from chicken and pork bones, while the spicy base uses Sichuan peppercorns, chili, and doubanjiang. Choose your dipping sauce and enjoy with lettuce and rice noodles.
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  Large Slice Tripe

  Large slices of tripe quickly blanched in boiling water, offering a crisp and tender texture—classic in Sichuan hot pot.
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  Chao Tian Men Puffed Tofu Dry

  A spicy Sichuan snack made by frying tofu slices until bubbly, then stir-frying with chili and Sichuan pepper for a crunchy, numbing flavor.
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  Burst Snowflake Spicy Beef

  Spicy beef stir-fried with chili and Sichuan pepper, featuring tender meat and intense flavor.
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  Spicy Duck Head

  A spicy Sichuan dish made with duck heads stir-fried in chili and Sichuan peppercorns, delivering intense heat and numbing flavor.
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  Crispy Duck Intestines

  A dish made from duck intestines quickly blanched or stir-fried to achieve a crisp texture, often seasoned with garlic and chili for a spicy flavor.
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  Boneless Braised Chicken Feet

  A spicy and tender dish made from chicken feet that have been deboned and slowly braised until soft and flavorful.
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  Fizzy Tofu Cubes

  Fizzy tofu is a dish made primarily from dried tofu. The tofu is sliced, fried until the surface bubbles, then stir-fried with seasonings like soy sauce, sugar, and garlic. It's crispy outside and tender inside with rich texture.
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  Spicy Beef Meatballs

  Spicy beef meatballs made with fresh beef, deep-fried until crispy and stir-fried with chili and aromatics for a bold, fiery flavor.
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  Fish Roe Shrimp Dumplings

  Fish roe shrimp paste is an exquisite seafood dish primarily made from fresh fish roe and shrimp meat. The preparation involves mashing the shrimp meat into a paste, mixing it evenly with fish roe, and then shaping it using specific cooking techniques. This dish offers a delicate texture from the shrimp paste complemented by the rich flavor of the fish roe, creating a harmonious and delightful taste.

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