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Ju Xiao Mei Old Hot Pot

Hot pot · ⭐ 3.7

No. 149 Wanshou Road, Jiangbei New Area, Building 4, Rooms 118 & 119

Dishes

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  3-Second Seaweed Sprouts

  Three-second seaweed sprout is a cold dish featuring seaweed sprouts as the main ingredient. After quick blanching, the sprouts are mixed with seasonings. The preparation is simple and quick, highlighting the fresh and tender texture of the seaweed sprouts.
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  Nanchuan Bamboo Shoots King

  A Sichuan dish made with fresh bamboo shoots stir-fried with chili and garlic, offering a crisp texture and spicy aroma.
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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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  Angus Top Blade Beef

  High-quality Angus beef from the top blade, marinated and grilled to perfection for a tender, flavorful dish.
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  Hand-Cut Local Chicken

  Hand-Cut Local Chicken is a Chinese dish made with fresh local chicken meat, hand-cut and marinated with seasonings, then cooked by stir-frying or stewing. The main ingredient is local chicken, with a salty and fragrant flavor.
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  Signature Hand-Made Black Tiger Shrimp Balls

  Fresh black tiger shrimp are peeled, deveined, and hand-pounded to create a gelatinous, elastic texture. Served in clear or spicy broth for a rich, delicate flavor.
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  Beef brisket fat

  Beef brisket fat is the fatty part from the cow's chest, typically cleaned, blanched, and boiled to remove odor, then eaten directly or used in cooking. Commonly used as a hot pot ingredient, stir-fry seasoning, or soup flavoring—rich in oil aroma without being greasy.
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  Freshly Killed Frog

  Freshly slaughtered frog is a dish featuring fresh frog as the main ingredient. After skinning and deboning, the meat is cut into pieces, marinated with rice wine and ginger to remove fishy odor, then stir-fried, braised or deep-fried for tender, flavorful results.
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  Premium Beef Tripe

  Premium beef tripe stir-fried with spicy chili and Sichuan pepper, offering a crisp texture and bold numbing-spicy flavor.
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  Premium Beef Tendon Balls

  Premium Beef Tendon Balls is a traditional Chinese dish made with fresh beef tendons and special seasonings. The beef tendons are cooked until soft and wrapped in meat filling, offering a rich texture.
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  Chrysanthemum Duck Gizzard

  A Chinese dish featuring duck gizzards sliced into a chrysanthemum shape and stir-fried with vegetables, offering a crisp and savory taste.
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  Braised Chicken Feet with Tiger Skin

  Hǔpí Fèngzhǎo (Tiger Skin Chicken Feet) is renowned for its unique preparation method and delicious flavor. The chicken feet are first deep-fried until the skin becomes crispy and bubbled, forming a 'tiger skin' texture. They are then marinated with spices and seasonings to absorb rich flavors. During cooking, the chicken feet fully absorb the sauce, becoming tender and succulent, with skin and bones easily separating and the meat remaining juicy and delicate. This dish is not only tasty but also rich in collagen, which nourishes the skin.
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  Pressure-Steamed Beef Tripe

  A Sichuan dish made by steaming beef tripe under pressure until tender, resulting in a spicy and flavorful dish with layered texture.
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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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  Whiting Fish

  Pomfret is a common sea fish with tender flesh and few bones. It is usually cooked by steaming, braising, or frying, and often paired with ingredients such as ginger threads, green onion segments, and soy sauce to preserve its original flavor.

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