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Weizhi Jue Meiweng Fish Head Hot Pot (Wujiaochang Wanda Branch)

Hot pot · ⭐ 4.7

Room 5005, 5th Floor, Building A, Wanda Plaza

Dishes

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  Worth绝 Special Frog

  Fresh frog cooked in a spicy and numbing sauce, served with vegetables for a rich, flavorful experience.
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  Dàyì Blood Slices

  A Sichuan dish made with duck blood, tofu, and vegetables, simmered in a spicy broth. Known for its rich flavor and numbing heat.
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  Wide Rice Noodles

  Wide rice noodles, a broad ribbon-shaped vermicelli made from sweet potato starch. Typically, the wide rice noodles are soaked in warm water to soften them before being stir-fried or added to soups with meats and vegetables. They have a smooth, tender texture that absorbs broth well, enhancing the overall flavor.
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  Basa Fish

  Basa fish is primarily made from tender fish meat, usually steamed with simple seasonings like scallions, ginger, and garlic, or used to make sour cabbage fish soup. Its delicate texture easily absorbs flavors, making it a preferred choice for healthy eating.
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  Frog Legs

  Frogs legs, known for their tender texture and delicious flavor, are the main ingredient in this dish. Typically stir-fried with chili peppers, scallions, ginger, and garlic, the frogs' legs are carefully cooked to achieve a tender and richly flavored result—making it a nutritious and delightful delicacy.
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  Brown Sugar Glutinous Rice Cake

  Red sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
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  Tofu

  Tofu is a food made primarily from soybeans, formed through multiple processes including soaking, grinding, boiling the pulp, and coagulation. It has a white, block-like shape, a delicate texture, a tender taste, and is highly nutritious. It can be used to prepare various dishes such as Mapo Tofu and tofu pudding.
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  Intangible Heritage Classic Spicy Hot Pot

  Intangible Heritage Classic Spicy Hot Pot is a Sichuan dish made with beef tallow, chili peppers, and Sichuan peppercorns. The broth is traditionally simmered, then combined with various meats and vegetables for a spicy and fragrant flavor.
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  Intangible Cultural Heritage Spicy Hot Pot

  A traditional Sichuan-style hot pot made with a spicy base of beef tallow, broad bean paste, and chili, simmered with meats and offal for bold, numbing flavor.
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  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.
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  Spicy Fish Head

  Spicy fish head made with fresh fish head, fermented broad bean paste, chili, Sichuan peppercorns, and other seasonings. The fish head is stewed with辅料 to make the flesh flavorful and tender, with a rich, aromatic broth.

Reviews

• toothy_koala
  The salmon sashimi was super fresh and really refreshing — the teppanyaki guy knew what he was doing too, seared everything just right. The foie gras rolls literally melted in your mouth, and the blueberry sauce was such a unique combo. Place was clean and the seats had plenty of room, perfect for just chilling and chatting with friends. Around 300 per person which is pretty reasonable for what you get, solid spot for a hangout with classmates. Oh and some menu items are refillable which was a nice surprise, left feeling totally satisfied.