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Fuxian Yu Wang · Health Steam Stone Pot Fish (Jing'an Da Rong Cheng Branch)

Hot pot · ⭐ 4.2

Jing'an Darongcheng, Pengpu Town

Dishes

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  Yunnan Aromatic Tofu

  Yunnan Fragrant Tofu is a traditional Yunnan dish with tofu as its main ingredient. The tofu is carefully selected for its delicate texture and smooth, tender taste. During preparation, the tofu is cut into pieces and marinated with specially crafted spices and seasonings before being steamed or boiled, preserving the original flavor of the tofu.
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  Tender Beef

  Tender beef is a dish made primarily with fresh beef, carefully marinated and then quickly stir-fried or lightly seared. The beef is tender and smooth in texture, paired with适量 vegetables and seasonings to bring out the authentic, rich meat flavor.
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  Signature Catfish

  Fresh catfish marinated and deep-fried, then simmered in a secret sauce for a savory, tender dish.
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  Signature Nourishing Mushroom Soup

  A rich and nourishing soup made with a blend of fresh mushrooms and chicken or pork ribs, slowly simmered to perfection for a delicate, savory flavor.
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  江团

  Jiangtuan is a dish primarily made with Jiangtuan fish. Typically, the fish is cleaned and marinated with ingredients such as ginger slices and green onion segments, then steamed or braised. The preparation emphasizes maintaining the tender texture of the fish meat, often seasoned with适量 soy sauce, cooking wine, and a small amount of sugar.
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  Premium Beef Rolls

  Premium beef rolls are made by rolling优质 beef slices into a卷 shape, often cooked with vegetables like lettuce and carrots. The beef is flattened, seasoned, rolled, secured with bamboo skewers, and steamed or boiled until done, also suitable for hot pot.
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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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  Sturgeon

  Sturgeon is a large freshwater fish commonly used for steaming, braising, or stewing. Main ingredient is fresh sturgeon, seasoned with ginger slices and scallions, cooked by steaming or stewing to retain its tender texture.

Reviews

• cinnamon_tamarind
  The shrimp and beef tossed noodles were honestly so good — the shrimp was super tender and the beef had a nice firm bite to it, and after that high-heat stir-fry everything was coated in this rich, savory sauce. They threw in green peppers and onion for extra flavor and the noodles themselves had a great chewy texture, soaking up all that sauce. Then the pork kidney and intestine tossed noodles — this one's definitely for people who like bold flavors. The intestines were cleaned really well, no weird smell at all, soft and kinda fatty in a good way, and the kidneys were super crisp and tender without any gamey taste. You could really tell they cooked it on high heat because there's that awesome wok hei flavor, super savory and punchy. And biting into the noodles you actually get solid pieces of the topping in every slurp. Definitely a spot I'd come back to!