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Song Hot Pot Factory (Haizhu Wanda Branch)

Hot pot · ⭐ 4.5

B1023–B1027, B1 Floor, Haizhu Wanda Plaza, No. 1028 South Guangzhou Avenue

Dishes

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  Bite-Sized Elastic虎Shrimp Paste

  虎虾滑 is made from fresh tiger shrimp, deveined and minced, then mixed with starch, egg white, and seasonings to create a chewy texture. Can be steamed or boiled directly, or served with vegetables, soup base, or sauce.
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  Three Offal Brothers

  Triad of Offal is a traditional dish made primarily from pork intestines, pork stomach, and pork heart. In the preparation process, these three ingredients are first cleaned thoroughly, then separately stewed, and finally stir-fried with appropriate seasonings to allow them to blend fully, resulting in a unique texture and flavor.
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  Cold Pot Duck Blood

  Cold pot duck blood is a dish made primarily with duck blood, sliced and stir-fried in a cold pan with scallions, ginger, garlic, and doubanjiang to absorb the flavors while maintaining its tender texture without high heat.
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  Original Cut Wagyu Beef

  Prime ribeye or sirloin beef, naturally marbled and cut to preserve texture and fat distribution, simply marinated then pan-seared or涮煮 for tender, flavorful results.
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  Two-Person Convenience Platter

  A convenient platter for two featuring grilled chicken wings, spicy shrimp, cucumber salad, and fried fries—perfect for sharing.
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  Cantonese Fresh Beef Meatballs

  Fresh beef meatballs made by hand in Cantonese style, known for their tender and juicy texture. Typically served in clear soup or hot pot to preserve the original flavor.
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  Osmanthus Wine-Scented Tofu Pudding

  Gui Xiang Wine Fermented Ice Tofu is made primarily from soft tofu, combined with fermented rice wine and osmanthus honey. First, the soft tofu is mashed and mixed evenly with an appropriate amount of fermented rice wine, then chilled until it solidifies. When serving, drizzle with osmanthus honey for a refreshing sweetness, accompanied by a subtle aroma of wine and osmanthus.
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  Spicy Beef Broth Hot Pot

  Spicy beef tallow hot pot is made by stir-frying beef tallow with chili, Sichuan pepper, and doubanjiang, then boiling with broth or water to serve as a base for cooking beef slices, tripe, beef tendons, and vegetables.
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  Mint Beef

  A refreshing Chinese dish featuring tender beef stir-fried with fresh mint leaves, offering a savory and slightly cool flavor profile.
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  Xiapu First Water Sea Moss Sprouts

  Xiapu first-water seaweed sprouts is a dish primarily made from fresh seaweed sprouts harvested in the Xiapu region. The young seaweed has a tender texture and is rich in alginate and minerals. Typically, the seaweed sprouts are cleaned, blanched, and then stir-fried or dressed with simple seasonings such as minced garlic and shredded ginger to preserve their natural flavor.
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  Spicy Braised Chicken Feet

  Spicy braised chicken feet, made from plump chicken claws that are carefully processed and marinated with a specially crafted braising sauce. After slow cooking, the chicken feet fully absorb the rich aroma of the sauce, resulting in a soft and tender texture with a delicious flavor.
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  Fresh 10-Second Beef Tripe

  Fresh 10-Second Beef Tripe is a dish made with fresh beef tripe, quickly blanched and served. The beef tripe is crisp and tender, with a rich texture and simple seasonings to enhance the flavor.
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  Fresh Premium Yellow Beef

  Fresh premium yellow beef stir-fried with vegetables, tender and flavorful.
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  Fresh Duck Blood with Umami Flavor

  Fresh duck blood is a dish primarily made with fresh duck blood. The duck blood is carefully processed and combined with appropriate seasonings and clear broth, then gently stewed to maintain its tender texture. The finished dish has a bright red color and rich, flavorful broth.

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