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Huang Xiansheng Hot Pot (Zhen'an Store)

Hot pot · ⭐ 3.7

No. 15, Fifth Street, Zhen'an Zhong'er New Village, Zhongyi Riverside Street

Dishes

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  Stir-fried Spare Ribs

  A Cantonese dish featuring marinated pork ribs stir-fried quickly over high heat with garlic and ginger, resulting in tender, flavorful meat with a rich, savory aroma.
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  Stir-fried Field Chicken

  A Cantonese dish made by stir-frying fresh field chicken with garlic, ginger, and chili for a savory, aromatic flavor.
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  Sizzling Bamboo Pork Intestines

  Sizzling Bamboo Pork Intestines is a Cantonese clay pot dish. The main ingredients are fresh pork intestines (pig uterus) and tender bamboo shoots. The intestines are cleaned, scored, blanched with ginger and wine to remove gaminess. Bamboo shoots are sliced and blanched. In a hot clay pot, oil is used to sauté ginger, garlic, and shallots. The intestines are added and stir-fried over high heat, followed by bamboo shoots. A sauce (typically made from oyster sauce, light soy sauce, sugar, pepper) is poured in, and the dish is covered to braise briefly. Finally, cilantro or scallions are sprinkled for aroma. The dish features a crispy texture and rich savory flavor.
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  Braised Fish and Pork with Beans

  Braised Fish and Pork with Beans is a dish combining beans, fish, and pork. Main ingredients include white or soybeans, boneless fish fillets (commonly grass carp or perch), and sliced pork belly. The beans are pre-soaked, while the fish and pork are marinated with cooking wine and ginger. The pork belly is first stir-fried to render fat, then aromatics like scallion, ginger, and garlic are added. Fish is briefly pan-fried before adding beans, soy sauce, sugar, and water. The dish is brought to a boil and then simmered until beans are tender and the sauce thickens. The result is a rich, savory dish with a deep color and tender textures.
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  Stir-fried Water Spinach

  A Cantonese dish featuring water spinach stir-fried quickly with garlic and ginger, preserving its crisp texture and natural flavor.
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  Clay Pot Cucumber

  Clay Pot Cucumber is a Cantonese clay pot dish made primarily with fresh cucumber. The cucumber is cut into chunks or sections, then cooked in a preheated clay pot or iron pan with garlic slices, ginger slices, and fermented black beans. A sauce (typically made from oyster sauce, soy sauce, and sugar) is added, and the dish is covered and simmered over medium-high heat or quickly stir-fried until the cucumber is slightly charred on the surface while remaining crisp inside. The finished dish has a glossy appearance, with the cucumber retaining a crunchy texture and absorbing the rich wok aroma and savory sauce.
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  Stir-fried Eel with Sauce

  A Cantonese dish featuring eel stir-fried quickly in a hot wok with garlic, ginger, and sauce, resulting in a tender and aromatic flavor.
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  Orchard Free-Range Chicken

  Free-range chicken from orchards, slow-cooked with fresh vegetables and a secret sauce, resulting in tender meat and rich, aromatic broth infused with fruit and herbal notes.
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  Qingyuan Free-range Chicken

  Qingyuan free-range chicken uses locally raised chickens from Qingyuan, Guangdong, cooked by steaming or poaching to preserve natural flavor and tenderness.
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  Fried Tofu Skin

  Fried tofu skin is a dish made primarily from tofu skin. First, the tofu skin is soaked until soft, then drained and cut into suitable lengths. Next, it is deep-fried in hot oil until golden and crispy, and finally seasoned with salt or other seasonings as desired.

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