Close

Xiaoshuan Ge · One-Person Hot Pot (Xinguang Mall Branch)

Hot pot · ⭐ 3.8

B1 Floor, Xinguang Tian Di, No. 89 Hongjin Avenue

Dishes

• 

  Tom Yum Seafood Pot

  Tom Yum Seafood Hot Pot is a Thai hot pot dish made with aromatic ingredients such as lemongrass, galangal, and kaffir lime leaves, seasoned with coconut milk, fish sauce, and lime juice, and cooked with various seafood like shrimp, crab, and shellfish. The broth is tangy and spicy, stimulating the appetite, while the seafood remains tender and juicy.
• 

  Lunch Beef

  Beef lunch is a dish primarily made with beef, prepared by marinating and then grilling or pan-frying. The beef slices are crispy on the outside and tender on the inside, paired with simple seasonings to bring out the natural meaty aroma.
• 

  Wood Ear Mushroom

  Wood ear mushrooms, also known as black fungus, are a common edible mushroom. To prepare them, dried wood ear mushrooms are typically soaked in water until they soften, then they can be served cold or stir-fried. When served cold, they are often mixed with vinegar, garlic, and other seasonings for a refreshing and appetizing dish. When stir-fried, they pair well with various vegetables or meats, offering a smooth, tender texture and rich nutritional value.
• 

  Refreshing Pickled Vegetables

  Spicy pickled vegetables are made primarily from fresh vegetables, fermented and seasoned. First, the vegetables are washed and cut, then soaked in salt water to remove excess moisture. Next, garlic, chili, sugar, vinegar, and other seasonings are added for fermentation. Finally, they are sealed and stored until fully flavored.
• 

  Beijing Hot Pot

  A traditional Beijing-style hot pot featuring thinly sliced beef and lamb, offal, and vegetables cooked in a clear broth, served with sesame sauce for dipping.
• 

  Sichuan Taro Noodles

  Sweet potato starch noodles are a type of vermicelli made from sweet potato starch. Soak and cook before eating. Commonly stir-fried with vegetables, meat, or seasonings, or used as an ingredient in soups. Soak soft, blanch, then stir-fry or simmer with other ingredients.
• 

  Lotus Root Slices

  Lotus root slices are made from fresh lotus roots, washed and sliced, then combined with seasonings such as garlic and chili peppers, and cooked by stir-frying or served cold. The dish showcases the natural white color of the lotus root slices, offering a crisp and tender texture—making it a refreshing home-style delicacy.
• 

  Spicy Sour Beef Hot Pot

  Spicy sour beef hot pot is primarily made with beef slices, combined with辅料 such as pickled cabbage, tomato, and onion, and cooked in a spicy sour broth. First, blanch the beef slices to remove any odor, then simmer them together with the spicy sour broth and vegetables, and finally heat and serve.
• 

  Chongqing Spicy Beef Hot Pot

  A spicy beef hot pot from Chongqing, featuring tender beef slices and vegetables simmered in a rich, numbing chili sauce.
• 

  Quail Egg

  Quail eggs are a dish primarily made with quail eggs, typically prepared by boiling, frying, roasting, or steaming. Quail eggs are small and delicate, rich in nutrition, with a unique texture and aroma, often used in various Chinese culinary preparations.

Reviews