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Yu Ruyi · Three-Second Blanched Carp Hot Pot (Fuxin Branch)

Hot pot · ⭐ 4.6

No. 54 Fuxin Zhong Road (next to Xinhua Printing Factory)

Dishes

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  Three-Second Grouper

  Three-Second Grouper is a dish featuring fresh grouper as the main ingredient. Key components include thinly sliced grouper fillets, a clear broth (or consommé), and a small amount of shredded ginger and scallions. During preparation, the ultra-thin raw fish slices are blanched in boiling broth for approximately three seconds until they turn white and curl, then immediately removed. The finished fish slices are tender, smooth, and retain the original flavor of the fish. It is typically served with a light dipping sauce.
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  Three-Second Barracuda Slices

  A Sichuan dish featuring quick-cooked barracuda slices in a spicy, aromatic sauce with garlic, ginger, and chili.
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  Stir-fried Barramundi Skin Salad

  A refreshing cold dish made from barramundi skin, blanched and sliced, then tossed with garlic, cilantro, chili oil, vinegar, and soy sauce for a crisp, tangy bite.
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  Ruyi Classic Hot Pot

  Ruyi Classic Hot Pot features a rich broth base made by simmering pork bones and chicken carcasses for an extended period. Key ingredients include thinly sliced beef and lamb, fresh shrimp paste, handmade fish balls, fried tofu puffs, enoki mushrooms, baby bok choy, and wide sweet potato noodles. To enjoy, ingredients are sequentially cooked in the continuously simmering broth until done. The hearty broth enhances the natural flavors of the ingredients.
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  Signature如意斑鱼

  Fresh carp fish steamed and glazed with a secret sauce, tender and flavorful.
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  Spotted Fish Balls

  Spotted Fish Balls are a traditional dish made primarily from fresh spotted fish meat. The fish, known for its firm texture and few bones, is deboned and minced into a paste. A small amount of egg white, starch, salt, and minced ginger is added, and the mixture is vigorously stirred in one direction until elastic. The paste is then shaped into balls by hand or spoon, set in warm water, and finally cooked through by boiling or simmering in broth. The finished fish balls are white in color, with a springy, smooth texture and the natural umami flavor of the fish.
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  Fresh Fugu Sashimi

  Fresh grouper sashimi features thin slices of fish served raw, highlighting its freshness and delicate texture through precise slicing.
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  Spotted Catfish Hot Pot

  Barramundi hot pot features fresh barramundi fish, paired with vegetables, tofu, and mushrooms. Thinly sliced fish is涮 in boiling broth made from pork bones, chicken frames, or seafood, seasoned with ginger and scallions.
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  Blind Fish Maw

  Blind fish maw is made from the swim bladder of fresh blind fish, soaked and then stewed or stir-fried for a tender, delicate texture and rich nutrition, often served at high-end banquets.
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  Sichuan-Style Steamed Carp with Spicy Sauce

  A Sichuan-style dish featuring fresh carp simmered in a spicy, numbing broth with vegetables and seasonings.
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  Beef Rolls

  Beef rolls are made by wrapping tender pan-fried beef, vegetables, and seasonings in thin pancakes through a rolling method. The beef is marinated before being pan-fried and then rolled together with chopped vegetables and a special sauce inside the thin pancake.
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  Spicy Dry Pot Carp

  Fresh carp is stir-fried with vegetables like bell peppers and onions in a dry pot, creating a rich, spicy flavor.
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  Fish Noodles

  Fish noodles are made from fish meat, shaped into noodles and boiled. They have a delicate, chewy texture and are often served in broth or with sauce.

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