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Xian Taigong · Authentic Chicken Soup Hot Pot (Panxu Road Branch)

Hot pot · ⭐ 4.7

Room 104, No. 759 Panxu Road

Dishes

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  7-Second Kelp Sprouts

  Seven-second wakame is a cold dish featuring wakame as the main ingredient. After washing, wakame is blanched in boiling water for about 7 seconds, quickly chilled in cold water to retain its crisp texture, then mixed with garlic, vinegar, soy sauce, a touch of sugar, and sesame oil.
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  Three Egg Caviar Fried Rice

  Three Egg Caviar Fried Rice is made with rice, three eggs, and premium caviar, stir-fried at high heat. The rice is fluffy and distinct, with a rich, savory flavor from the caviar and tender eggs.
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  Nine-Second Beef

  Nine-second beef is a quick-cooking dish primarily made with beef. Tender beef slices are typically marinated with seasonings and briefly blanched in boiling water for about 9 seconds until cooked, then quickly removed. The finished dish has a tender and smooth texture and is usually enjoyed with accompaniments such as scallions, ginger, garlic, or sauces.
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  Arctic Scallop Slime

  Fresh Arctic scallops are sliced, marinated, and quickly stir-fried. The dish features a smooth, elastic texture with a pure seafood flavor, without additional seasonings.
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  Four Happiness Handmade Shrimp Dumplings

  Fresh large shrimp are shelled, deveined, and manually pounded into paste. Mixed with salt, ginger juice, and starch, it forms smooth, tender shrimp balls. Delicate texture with rich shrimp flavor, suitable for boiling, hot pot dipping, or steaming.
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  Creamy Beef Ribeye

  A premium beef cut from the ribeye, marinated and grilled to perfection, then served with a rich creamy sauce for a luxurious taste experience.
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  Baby bok choy

  Baby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
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  Young Air-Freighted Crisp Tripe

  Freshly air-freighted tripe, quickly blanched to retain crispness, served with a spicy chili sauce for a bold, satisfying bite.
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  Hand-Beaten Fresh Shrimp Dumplings

  Hand-pounded fresh shrimp paste is a dish made primarily from fresh shrimp meat. The shrimp meat is carefully processed to remove shells and veins, then hand-beaten into a smooth paste, preserving the tender texture of the shrimp. During preparation, the shrimp paste is shaped into a slippery form and cooked with clear soup or hot pot base. The shrimp is tender, melts in your mouth, and fills the air with fresh, aromatic flavors.
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  Milk Duck Blood

  Milk duck blood is a dish primarily made with duck blood, cooked together with milk. After cutting the duck blood into pieces, it is simmered with milk, allowing the duck blood to absorb the rich aroma of the milk and resulting in a smooth, tender texture. A small amount of seasonings such as salt and pepper is typically added during preparation to enhance the flavor.
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  Pork Brain

  Pig brain is a dish primarily made with fresh pig brain, typically steamed or simmered with spices and seasonings. The cooking process emphasizes precise control of heat to maintain the tender texture of the pig brain.
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  Century Egg Tofu

  Pidan tofu is a traditional dish made primarily from century eggs and soft tofu. The preparation is simple: chop the century eggs and mix them with the soft tofu, then season with scallions, ginger, soy sauce, sesame oil, and other seasonings, mixing well.
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  Brown Sugar Glutinous Rice Cake

  Red sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
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  Old Grandfather Herbal Chicken Soup

  Made with free-range chicken and a blend of traditional Chinese herbs such as Codonopsis, Astragalus, and Goji berries, slowly simmered for over two hours. Clear broth with rich aroma and savory taste, known for its nourishing and health-boosting properties.
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  Herbal Chicken Stew

  A nourishing stew made with chicken and medicinal herbs like ginseng, astragalus, and goji berries, slow-cooked to perfection.
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  Mushroom Assortment Platter

  Mushroom Medley is a dish made from a selection of fresh mushrooms. Main ingredients include shiitake, enoki, and oyster mushrooms, which are cleaned and simply cooked until tender, preserving the original freshness and nutrients of the mushrooms.
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  Shrimp Cake

  Shrimp cake is a steamed dish made primarily from fresh shrimp meat, mixed with starch and egg white. The minced shrimp is blended with seasonings, poured into a mold, and steamed until set, resulting in a delicate and tender texture.
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  Fermented Tofu Skin

  Fried tofu skin is a soy product made by boiling soy milk and collecting the film that forms on the surface. After drying, it's rolled into a bamboo-like shape, hard in texture, and needs soaking before use. Commonly used in stews or stir-fries with meat or vegetables.
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  Konjac Snowflower

  Konjac Snowflower is primarily made from konjac, processed through dehydration, shaping, and freezing. The finished product has a white snowflake-like appearance with a crisp, refreshing texture and a mild natural plant aroma. No oil or seasonings are added during production, making it a low-calorie, healthy food.
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  Golden Little Buns

  Golden little steamed buns are a traditional Chinese dough dish made primarily from flour, eggs, and a small amount of sugar, fermented and then steamed. After the dough is well mixed and divided into small portions, each portion is shaped into a round ball and steamed in a bamboo steamer until golden in color and soft in texture.

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