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Miyu Old Hot Pot (Wuchang Avenue Branch)

Hot pot · ⭐ 4.7

Rooms 106–107, No. 169 Wuchang Avenue

Dishes

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  Kung Fu Pork Slices

  Mapo腰片 is a dish featuring pork kidneys as the main ingredient, accompanied by green and red peppers. The kidney slices are marinated with cooking wine and ginger to remove odor, then quickly stir-fried with vegetables and seasonings. Proper heat control ensures tender, smooth texture.
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  Fresh Beef Tripe

  Slaughter fresh tripe is a dish made primarily from fresh beef tripe, quickly blanched or boiled to maintain its crisp tenderness. It's typically seasoned with chili, Sichuan pepper, garlic slices, and green onions, and optionally enhanced with doubanjiang or beef tallow base.
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  Hand-Cut Wagyu Sirloin

  Hand-cut wagyu beef is made from high-quality beef taken from the back of the cow, sliced by hand. The beef has clear muscle fibers and a tender texture, typically cooked using hot pot or barbecue methods to preserve its original flavor.
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  Yangzhou Fried Rice

  Yangzhou fried rice is made primarily with rice, stir-fried with ingredients such as eggs, ham, shrimp, and green peas. First, the ingredients are stir-fried to half-cooked, then rice is added and stir-fried together, finally seasoning is added.
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  Oilseed lettuce

  Oil lettuce is a refreshing vegetable dish primarily made with fresh oil lettuce. The preparation method is simple, typically involving washing, cutting into segments, and stir-frying, which preserves its natural flavor and highlights the tender texture of the oil lettuce.
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  Sea King Shrimp Dumplings

  Steamed dumplings filled with fresh shrimp, pork, and bamboo shoots, known for their delicate wrapper and savory taste.
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  Crispy Fried Pork

  Crispy fried pork is a dish made primarily from fatty pork belly, which is marinated and then deep-fried until golden and crunchy. The pork belly is sliced thinly, marinated with a special seasoning to absorb flavor, and then quickly fried in hot oil until the slices turn golden and crispy.
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  Tender Chicken Feet

  A dish of chicken feet slow-cooked until tender and flavorful, often seasoned with spicy Sichuan spices.
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  Beef brisket fat

  Beef brisket fat, primarily sourced from the fatty part of the beef chest, is carefully simmered and processed to achieve a golden yellow appearance. During preparation, the brisket fat is sliced thinly and briefly cooked with a specially crafted seasoning, preserving its original rich and aromatic flavor.
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  Fermented soybean skin

  Fermented soybean curd, a traditional Chinese soy product. Made from yellow soybeans through soaking, grinding, boiling, and other processes, which form a film on the surface of soy milk that is then dried. It has a yellow-white color, dry texture, and a rich soy aroma. In cooking, it can be paired with meat or vegetables and prepared using methods such as stir-frying, stewing, or boiling to create various delicious dishes.
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  Shiitake Mushroom

  Shiitake mushrooms, using fresh shiitake as the main ingredient, can be cooked into various delicious dishes after cleaning. Common preparation methods include stir-frying, stewing, and steaming. Shiitake mushrooms have a rich, tender texture, a delightful flavor, a unique aroma, and are highly nutritious with certain medicinal properties.
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  Fresh Brain Tissue

  Fresh brain dish is a culinary specialty primarily made with pig or cow brain. After cleaning and processing, it is cooked in water or broth and seasoned with ingredients such as scallions, ginger, garlic, and cooking wine, resulting in a delicate and tender texture.
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  Golden Egg Dumplings

  Golden egg dumplings made by wrapping pork filling in egg skin and pan-frying until golden brown. Main ingredients include eggs, pork, scallions, and ginger. The eggs are beaten and spread into thin sheets, filled with seasoned meat, rolled into dumpling shapes, then gently fried over low heat.

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