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Wawa Chicken Cold Pot Fish (Xinjin Branch)

Hot pot · ⭐ 4.4

Nos. 183–191 Qingyuan Road

Dishes

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  Triangle Peak

  A traditional Chinese dish made with pork spine and spices, slow-cooked to tender perfection, resembling a mountain peak in shape.
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  Young Ginger Hot Pot Base

  A spicy and aromatic base made from young ginger, chili, garlic, and Sichuan pepper, commonly used in hot pot or stew dishes to enhance flavor with a fresh, slightly spicy kick.
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  Rice Field Frog

  Freshwater frog raised in rice paddies, stir-fried or braised with ginger, garlic, and chili for a tender and savory dish.
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  Cold Pot Fish

  Cold pot fish is a dish made with fresh fish and vegetables like bean sprouts, cabbage, and lotus root, marinated with special seasonings and cooked in a cold pot. Fish slices and vegetables are simmered together with chili, Sichuan peppercorns, and doubanjiang until flavorful while preserving the original taste.
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  Pumpkin Pancake

  Pumpkin cake is a traditional snack made primarily with pumpkin as the main ingredient. The preparation typically involves steaming the pumpkin until soft, mashing it into a puree, mixing it with glutinous rice flour and other ingredients, then shaping it into small round cakes. Finally, it can be either fried or steamed to complete the dish.
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  Old Jar Sichuan Pickled Vegetable Hot Pot

  Old jar sour cabbage hot pot features pickled cabbage fermented in old jars, paired with pork belly, tofu, vermicelli, and potatoes, cooked in broth or water. The long-fermented cabbage offers a unique tangy aroma; add chili and Sichuan pepper for extra fragrance.
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  Snakehead Fish

  Before cooking, snakehead fish needs to be marinated with seasonings such as garlic, ginger, and chili peppers to infuse flavor. During cooking, adding doubanjiang (fermented broad bean paste) enhances the taste, and reducing the sauce makes the flavor more concentrated.
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  Lettuce

  Bamboo shoot is a refreshing vegetable dish primarily made with fresh bamboo shoots. The preparation method is simple, usually involving washing, slicing or shredding the shoots, and then cooking them through various methods such as stir-frying, mixing, or boiling. A small amount of seasoning can be added during cooking to preserve the natural flavor of the bamboo shoots.
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  Konjac

  Konjac is a food made from the corm of the konjac plant, processed into a gel-like texture with a smooth and refreshing mouthfeel. The main ingredients are konjac powder and water, and an alkaline substance is added during processing to solidify the konjac. It can be sliced, shredded, or used whole, and is commonly used in cold dishes, stir-fries, or soups.
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  Spicy Hot Pot Classic Red Broth

  A classic red broth hot pot made with spicy Sichuan ingredients like chili, Sichuan peppercorns, and beef tallow, served with meats, vegetables, and tofu for a bold, numbing flavor.

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