Close

Jue Zhi Wei Meiwa Yu Toubu (Century City Branch)

Hot pot · ⭐ 3.6

No. 329, Second Residential Group, Xizhuang Community Residents' Committee, Erji Road, Guandu Subdistrict Office

Dishes

• 

  Reverent Crab Claws

  Fresh crab claws are gently simmered with ginger, garlic, and scallions, then seasoned with rice wine, soy sauce, and a touch of sugar for a rich, savory flavor.
• 

  Baby bok choy

  Baby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
• 

  Sichuan Spicy Fish Hot Pot

  A spicy fish hot pot dish made with fresh carp, vegetables, and a secret Sichuan-style chili broth. The fish is tender and the soup rich, offering a bold, numbingly spicy flavor.
• 

  Signature Wanzhou Grilled Fish

  Signature Wanzhou grilled fish features fresh grass carp, marinated and charcoal-grilled until slightly crispy, then simmered with bean sprouts, potato slices, lotus root, and spices like doubanjiang, chili, and Sichuan peppercorns.
• 

  Pickled Pepper Bullfrog Hot Pot with Side Dishes

  A spicy and sour hot pot featuring fresh bullfrog, pickled peppers, and side vegetables, simmered in a flavorful broth.
• 

  Stir-Fried Spicy Clams

  Fresh clams stir-fried with chili, garlic, and ginger for a spicy and savory dish.
• 

  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.
• 

  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.
• 

  Spicy Crab Claws

  Spicy crab claws are made with fresh crab claws as the main ingredient, stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, scallions, and other seasonings. The crab claws are blanched to remove any fishy odor, then stir-fried with hot oil and aromatic spices to fully absorb the flavors. The finished dish has a bright red color, tender crab meat, and a rich, spicy-numbing taste.
• 

  Cucumber

  After washing, cucumbers can be sliced or cut into strips and eaten raw or blanched before being mixed in a cold dish. They can also be combined with other ingredients such as garlic, vinegar, and sugar to make a refreshing cold appetizer.

Reviews