Close

Jiu Gui Xiao Qiao Yu Jia Fei Chang Yu (Chunxi Road Branch)

Hot pot · ⭐ 4.4

Nos. 101–102, No. 20, Sishengci North Street (next to the Second People's Hospital)

Dishes

• 

  Ginseng-Infused Fish Head

  A nourishing dish made by slow-cooking a fresh fish head with ginseng, ginger, and scallions, resulting in a rich broth and tender fish meat.
• 

  Potato

  Potatoes are peeled and cut into cubes or slices, then cooked by frying, boiling, steaming, or stir-frying. Common preparations include potato shreds, braised potatoes with meat, mashed potatoes, and french fries. The main ingredient is potatoes, with optional seasonings such as scallions, ginger, garlic, and chili peppers added according to taste.
• 

  Grandmother's Crispy Pork

  Grandmother's crispy pork is a traditional Chinese dish made with pork belly, marinated, coated in starch or flour, and deep-fried until golden and crunchy. Ginger and scallions are added to enhance flavor and reduce odor.
• 

  Chinese yam

  Mountain yam is a dish primarily made with mountain yam as the main ingredient. The preparation typically involves peeling and slicing the yam, which can be combined with other ingredients such as wood ear mushrooms and carrots, then stir-fried or simmered. After cooking, the mountain yam slices have a crisp and tender texture with a unique fresh aroma.
• 

  Wu Chan's Triangle Peak

  A specialty snack made with fresh pork, mushrooms, and greens, shaped into a triangle and steamed to perfection—crispy outside, juicy inside.
• 

  Bamboo Shoot

  Fang bamboo shoots is a dish primarily made from fresh bamboo shoots, typically blanched and then stir-fried, simmered, or served cold. Garlic and ginger are commonly used for flavor, with optional additions of meat or mushrooms.
• 

  Sweet Potato Noodles

  Sweet potato noodles are made from sweet potato starch and usually appear transparent or semi-transparent. The basic preparation method involves mixing sweet potato starch and water in proportion, stirring well, then pouring the mixture through a sieve into boiling water to cook, finally removing it, rinsing with cold water, and draining.
• 

  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.
• 

  Black Bean Curd

  Black tofu is a soy product made primarily from black beans, processed by soaking, grinding into pulp, filtering, boiling, and then adding a coagulant. The finished product is white or slightly yellow, with a smooth and delicate texture, tender and silky in taste. It can be eaten directly or paired with seasonings and sauces.
• 

  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.

Reviews