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Zha Zha Wa Wa · Stir-Fried Seafood Rice Porridge Hot Pot Bistro · Tui Bu Ji (Yulin South Road Branch)

特色菜 · ⭐ 4.5

No. 138 Yulin South Road, High-Tech Zone

Dishes

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  Large Shrimp

  Made from fresh large shrimp, boiled or steamed in clear water, preserving the natural flavor of shrimp with a fresh, tender and slightly elastic texture, light and refreshing.
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  Small Wawa Pot

  A home-style stew made with pork, potatoes, and green peppers, simmered in a secret sauce until tender and flavorful.
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  Crispy Fried Dough with Shrimp Paste

  A creative dish combining crispy fried dough with fresh shrimp paste, offering a delightful contrast of textures and savory flavors.
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  Thai-Style Pomelo Salad

  Made with pomelo, lime juice, fish sauce, sugar, and chili, the pomelo flesh is mixed with dressing for a refreshing, tangy, and spicy flavor with a crisp texture.
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  Sizzling Garlic Pork Ribs

  Pork ribs marinated and pan-fried until crispy outside and tender inside, then stir-fried with abundant garlic for a rich aroma and crisp texture.
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  Beef Meatballs

  Beef balls are made primarily from beef, which is finely chopped, mixed, and seasoned to form a meat paste. This paste is then shaped into small balls by hand or machine. Finally, the beef balls are boiled in hot water until they float to the surface, indicating they are cooked. The finished beef balls have a fresh, tender texture with a chewy bite.
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  Beef Platter

  A platter featuring various cuts of beef, served with vegetables and sauce, prepared by marinating and grilling or stir-frying for a rich, tender flavor.
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  Beef Platter

  A platter featuring sliced beef from tender cuts, slow-cooked and served with a savory sauce for rich flavor.
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  Rice Soup Base

  Rice broth is a thin porridge made primarily from rice and water, commonly used as a base for hot pot. Ingredients are simmered in the hot broth, infusing their freshness into the rice, creating a unique flavor.
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  Tofu Puffs with Shrimp Paste

  Tofu pouch shrimp paste is a dish made primarily from tofu pouches and shrimp paste. The tofu pouches absorb flavors after frying or boiling, while the shrimp paste is made by chopping fresh shrimp and mixing with seasonings. The two are combined and then cooked or steamed.
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  Spicy Mixed Black Fungus

  Made by mixing black fungus with chili and garlic, this dish has a crisp texture and spicy, fragrant flavor, typical of cold appetizers.
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  Spicy Tossed Green Pepper and Century Egg

  A refreshing cold dish made with green peppers and century eggs, tossed in a spicy dressing of garlic, chili oil, and soy sauce.
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  Golden Soup Bird's Nest Chicken Pumpkin Porridge Base

  Made with chicken, bird's nest gelatin, and pumpkin, slowly simmered into a rich, smooth porridge base. Creamy texture with savory chicken flavor, gelatinous richness from bird's nest, and natural sweetness from pumpkin. Ideal for nourishing winter and autumn consumption.
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  Green Pepper and Century Egg

  Green pepper and century egg salad made by mixing diced or sliced green peppers with chopped century eggs, then seasoning and tossing. No cooking required.
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  Spicy Drunk Crab Claws

  Fresh crab claws marinated in spicy sauce and soaked in high-proof liquor for a bold, aromatic flavor.

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