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Rong Ji Hot Pot (Financial Street Branch)

Hot pot · ⭐ 4.5

Basement Level B1, International Financial Center, No. 11 Jinrong Street

Dishes

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  Four Treasure Meatballs

  Four Treasure Meatballs is a dish made from pork, shrimp, mushrooms, and carrots. The ingredients are minced, mixed with seasonings, shaped into balls, and steamed or boiled until cooked.
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  Creamy Milk Yogurt

  Nai Pi Zi Yogurt is a dairy dish primarily made from fresh milk and yogurt starter. The preparation involves heating the milk to an appropriate temperature, adding the yogurt starter, mixing thoroughly, and allowing it to ferment until it sets, forming a thick layer of cream on the surface. It has a delicate texture and a rich yogurt flavor.
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  Freshly Boiled Lamb Bone Soup

  Freshly boiled lamb bone soup is made with fresh lamb bones and ingredients such as ginger and scallions, simmered for several hours. The broth is clear and delicious, rich in nutrition.
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  Signature Crispy Fried Dough Sticks

  Signature crispy fried dough sticks made from flour, water, and a pinch of salt. After fermentation, they're cut into strips and deep-fried until golden and crunchy. Crispy outside, soft inside—typically served with soy milk or congee for breakfast.
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  Matsutake Crab

  Snow crab, using fresh snow crab as the main ingredient, prepared by steaming or boiling to make soup. Steaming preserves the original flavor of the crab meat, while boiling allows the rich taste of the crab to fully infuse into the broth.
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  Seafood Trio

  A dish featuring three types of fresh seafood, typically steamed or blanched to preserve natural flavors and served with a light soy-ginger sauce.
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  Seafood Platter

  Seafood platter is a delicacy featuring a selection of fresh seafood, typically including shrimp, crab, and shellfish. The preparation is simple: clean the seafood thoroughly, then steam or grill it with fresh vegetables and seasonings to preserve the natural flavors of the seafood.
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  Beef Bone Clear Soup Pot

  The beef bone broth is made primarily from fresh beef bones, slowly simmered for a long time to create a clear and bright soup base filled with the rich aroma of marrow. Paired with various vegetables, meats, or soy products, it preserves the natural flavors of the ingredients while making the broth even more flavorful—perfect for warming up during winter.
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  Fresh Sliced Lamb Shoulder Meat

  Fresh lamb shoulder meat, selected from the tender shoulder part, sliced by hand and eaten directly or used for cooking, with a fresh and tender texture and the unique flavor of lamb.
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  Fresh Goat Rib Meat

  Fresh goat rib meat is made from fresh goat ribs, which are cut and cooked directly to retain the original flavor. The main ingredient is goat ribs, and it is prepared using basic methods such as pan-frying, roasting, or stewing.
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  Tomato Beef Tail Pot

  Tomato beef tail pot features beef tails as the main ingredient, combined with tomatoes, onions, and carrots, slow-cooked to tender perfection. The beef tails are blanched to remove odor, then simmered with tomatoes and other ingredients for a rich, flavorful broth.
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  Dwarf Spinach

  Baby spinach is a dish primarily made with baby spinach. The spinach is usually washed, blanched or quickly stir-fried, then seasoned with garlic, salt, and a little oil to preserve its fresh, tender texture.
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  Vegetable Platter

  A vegetable platter is a colorful dish made from a variety of fresh vegetables such as carrots, cucumbers, and tomatoes, carefully sliced and prepared to preserve their natural flavor and nutrients. With simple seasoning and elegant presentation, it offers a visually appealing and healthy culinary experience.
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  Alaska Crab

  Alaska crab is a dish featuring Alaskan king crab as the main ingredient, typically steamed, boiled or stir-fried to preserve its natural flavor. Often enhanced with ginger, scallions, garlic, or butter.
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  Spicy Soup Base

  Spicy broth made from beef tallow, chili peppers, and Sichuan peppercorns, stir-fried with fermented broad bean paste, ginger, garlic, and scallions, then boiled with stock or water to create a rich flavor. Commonly used for hot pot or dipping sauce with meats, vegetables, and tofu.

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