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Weishui Dabianlu · Seafood Hot Pot with Beef, Abalone, and Chicken

Hot pot · ⭐ 4.6

No. 118-4, Taojin East Road (200 meters right after Exit B of Huanghuagang Metro Station; then 300 meters right after the Earthquake Administration)

Dishes

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  M9 Full Blood Wagyu Beef

  M9 Full Blood Wagyu Beef uses premium beef cuts mixed with beef blood, creating a unique flavor. Slow-cooked and sliced, it offers tender, juicy texture.
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  Full Blood Wagyu Beef

  Premium Wagyu beef with rich marbling, cooked using low-temperature methods or grilling to preserve its natural flavor and tenderness.
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  Wai Shui Supreme M9 Wagyu Ribeye

  Premium M9 Wagyu ribeye, slow-cooked and seared for a tender, flavorful experience with a rich sauce.
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  Wai Shui Fish Maw Chicken Soup Base

  A nourishing soup base made from fish maw, chicken, and herbal ingredients, slow-cooked for rich flavor and health benefits.
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  Shrimp and Squid Slurry Combo

  A dish featuring tender shrimp and squid slurry, steamed or boiled to preserve freshness and delicate texture.
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  Super Beef Platter

  A premium beef platter featuring marinated beef, tendon, and tripe grilled over charcoal, served with fresh vegetables and a special dipping sauce.
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  Salt-and-Pepper Frog Legs

  Szechuan salt and pepper frog is a dish featuring frogs as the main ingredient. After preparation, the frogs are marinated with wine and ginger to remove fishy odor, then coated in starch and deep-fried until crispy outside and tender inside. Finally, they're stir-fried with garlic, chili, Sichuan peppercorns, and seasoned with salt and pepper for rich flavor.
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  Seafood Boat

  Seafood boat is a dish featuring various seafood like shrimp, crab, shellfish, and squid, combined with vegetables such as bell peppers, onions, and carrots, simmered in broth or clear soup, sometimes enhanced with a touch of seasoning.
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  Crispy Fried Bean Curd Rolls

  Fried spring rolls are a traditional dish made primarily from tofu skin and pork filling. The method involves rolling the pork filling into the tofu skin, cutting it into segments, and then frying it in oil until golden and crispy.
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  American Prime Wagyu Chuck Eye Steak

  This dish features the chuck eye cut from American Prime grade Wagyu beef. Located in the shoulder clod, this cut is tender with well-marbled fat. The sole main ingredient is the American Prime Wagyu chuck eye steak. Preparation typically involves cutting the meat into thick slices and quickly searing or grilling it at high heat to lock in juices, creating a caramelized crust while keeping the interior pink. It is usually seasoned simply with salt and black pepper to highlight the beef's rich flavor and delicate texture.
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  Guizhou Yellow Cattle Flat Tendon (Aged)

  This dish features the flat tendon (a muscular and sinewy cut from the inner shoulder blade) of locally sourced Guizhou yellow cattle as the main ingredient. The tendon is trimmed and then processed using dry or wet aging techniques to enhance tenderness and flavor. After aging, it is typically prepared by simple pan-searing, grilling, or braising, then sliced for serving. The resulting meat is firm, textured with connective tissue, offering a chewy mouthfeel that highlights the natural beef aroma and the nuanced flavors developed through aging.
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  Guizhou Yellow Cattle Money Muscle (Aged)

  This dish uses the money muscle (tendon-rich shank) from Guizhou local yellow cattle. The meat undergoes a dry or wet aging process to enhance tenderness and concentrate flavor. The primary cooking method is braising in a master stock containing various spices, simmered until tender and fully infused with flavor. The finished product has a firm yet elastic texture with visible tendons, presenting clear and attractive marbling when sliced.
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  Breeze Bay Snow Crab

  Fresh snow crab stir-fried with garlic, chili, and breadcrumbs, resulting in a crispy exterior and tender meat.
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  Golden Head Snapper Sashimi (Aged)

  This dish features fresh golden head snapper as the main ingredient. The fish undergoes a precise aging process, typically held in a controlled low-temperature environment for several days to naturally tenderize the flesh and concentrate its flavor. The aged fish is then thinly sliced and arranged as sashimi. The resulting texture is firm yet tender, with a rich umami and subtle nutty aroma characteristic of aged fish. It is commonly served with simple accompaniments like soy sauce, wasabi, or citrus-based sauces to highlight the natural taste of the fish.
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  Pan-Seared Matured Sea Eel

  Fresh sea eel is marinated, slowly matured at low temperature, then pan-seared to golden crispiness on the outside and tender juicy inside, highlighting the natural freshness of the eel.

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