Close

Jia Shi Spicy Hot Pot (Wuqing Wanda Store)

小吃快餐 · ⭐ 4.1

Shops 4039A & 4039B, 4th Floor, Wanda Plaza, No. 24, Foyuan Road, Wuqing Development Zone, Wuqing District

Dishes

• 

  Medium Spicy Broth

  A medium-spicy broth base made with various chilies and spices, stir-fried with beef tallow or vegetable oil, featuring ingredients like doubanjiang, Sichuan peppercorns, ginger, garlic, scallions, star anise, and cinnamon for a rich, numbing flavor in hot pot or cooking.
• 

  Qianye Tofu

  Qianye tofu is made primarily from soy protein powder and starch, with a delicate and tender texture. To prepare, slice the Qianye tofu and then pan-fry, stir-fry, or grill until the surface turns golden brown, then serve with vegetables or other accompaniments.
• 

  Layered Tripe

  Qian Ceng Du is a traditional dish primarily made from pork stomach. During preparation, the pork stomach is carefully processed and sliced into thin pieces, then cooked using a unique technique that creates a layered appearance. It is seasoned with appropriate spices and finally prepared to perfection.
• 

  Potato Slices

  Potato slices are a simple home-style dish, with potatoes as the main ingredient. The method involves washing and peeling the potatoes, slicing them thinly, and then cooking them by stir-frying, frying, or baking. During cooking, garlic slices and chili peppers are often added to enhance flavor, and salt is used for seasoning at the end.
• 

  Mild Spicy Broth

  A mild spicy broth is a火锅底料 with a moderate level of spiciness, primarily made with ingredients such as chili peppers, Sichuan peppercorns, ginger, garlic, and other spices, along with a rich stock as the base. The preparation involves simmering these ingredients and spices to create a hot pot soup that balances heat with aromatic freshness.
• 

  Signature Large Shrimp

  Signature large shrimp dish made with fresh shrimp, stir-fried with garlic and ginger, seasoned with soy sauce, cooking wine, and sugar, then thickened to create tender, flavorful shrimp.
• 

  Sauces Beef Balls

  Sauces牛丸 (Sauces Beef Balls) are made primarily from beef, mixed with a secret blend of seasonings, then minced into a meat paste and shaped into balls. The unique feature is that the balls contain a savory broth inside; during cooking, the high temperature melts the inner broth, causing it to flow out when bitten, delivering a delicious flavor.
• 

  Fried Egg

  Fried eggs is a simple and popular home-cooked dish. The main ingredient is fresh eggs, which are heated in a frying pan with an appropriate amount of cooking oil. The eggs are cracked into the pan and fried until both sides turn golden and the whites are fully set.
• 

  Beef Roll

  Beef roll is a dish made primarily from thinly sliced fatty beef. During preparation, the beef slices are rolled into cylindrical shapes and typically cooked together with vegetables or noodles. The cooking methods vary—such as boiling, steaming, grilling, or stir-frying—which results in different textures and flavors.
• 

  Mustard greens

  Gongcai, also known as Tai Gan, is a dried vegetable made from the fleshy stems of lettuce-family plants through processes such as sun-drying and pickling. It has a bright green color and a crisp texture. To prepare, soak it in water first, then mix with seasonings.
• 

  Sauce-Flavored Broth

  The sauce-based broth is made with various spices and doubanjiang, stir-fried with scallions, ginger, garlic, star anise, cinnamon, then boiled with stock or water to create a rich, complex aroma. Key ingredients include doubanjiang, chili, Sichuan peppercorns, scallions, ginger, garlic, and multiple spices.
• 

  Aromatic Pork Belly

  Fresh pork belly is simmered with scallions, ginger, and cooking wine to remove odor, resulting in tender, non-greasy meat with rich aroma.
• 

  Duck Blood

  Duck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.

Reviews