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Wang Po Shrimp (Ma Po Store)

Hot pot · ⭐ 3.8

Room 103, Floors 1–2, Building 3, Jiahe Yiyuan Residential Complex

Dishes

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  Romaine lettuce

  Romaine lettuce is primarily made from fresh romaine lettuce leaves, which can be simply washed and prepared to be eaten raw with various sauces or seasonings, used as a base ingredient in salads, or stir-fried and added to hot pot dishes.
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  Shrimp and Beef Tendon Hot Pot

  A dish featuring fresh shrimp and beef tendons, blanched and simmered with various seasonings. The beef tendons are soft and chewy, while the shrimp is tender and springy, both absorbing rich broth flavors through slow cooking.
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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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  Hand-stretched noodles

  Hand-pulled noodles, or 'chen mian,' is a traditional Chinese handmade noodle dish primarily made from flour and water. The dough is repeatedly kneaded and stretched to create long, thin noodles. To prepare, the dough is rolled into a thin sheet, folded, and then pulled by hand into uniform strands. Once cooked, it can be served with various broths or stir-fried.
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  Deep-Fried Flatbread

  Deep-fried flatbread made from flour, fermented with yeast, rolled into dough, filled with oil or stuffing, then fried. Crispy golden outside, soft and layered inside.
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  Oil-soaked tofu skin

  Oil tofu skin is a traditional soy product dish made from fresh yellow beans, carefully processed through multiple steps including soaking, grinding, boiling the slurry, and forming a film. The finished product has a golden color, thin texture, smooth and tender taste, and good elasticity. It can be cooked with various seasonings and side dishes, suitable for stir-frying, boiling, or cold mixing, making it an excellent choice among vegetarian dishes.
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  Wang Po's Large Shrimp

  Wang Po's Large Shrimp is made primarily with large shrimp, marinated with various spices and seasonings before cooking. It features a bright red color, tender shrimp meat, and a rich flavor.
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  Radish Slices

  Radish slices are made by peeling and thinly slicing white radishes, which can be eaten raw or blanched and mixed in a cold dish. They can also be stir-fried or stewed with other ingredients. The texture is crisp and the preparation is simple.
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  Premium Shrimp Pot

  Premium shrimp pot features fresh large shrimp with onions, green peppers, and garlic, stir-fried and simmered in water or broth, then seasoned and reduced. Bright color, firm and chewy shrimp meat.
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  Premium Shrimp Hot Pot

  Premium shrimp stew features fresh shrimp with vegetables and seasonings, slow-cooked to blend flavors. Main ingredients: shrimp, potato, carrot, onion, green pepper, simmered in broth or water.
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  Shrimp Balls

  Shrimp balls are a dish primarily made with fresh shrimp. The preparation typically involves mashing the shrimp meat into shrimp paste, mixing it evenly with ingredients such as starch and egg white, then shaping it by hand or using molds into small balls. Finally, the shrimp balls can be cooked to perfection through methods like boiling, steaming, or frying, resulting in a delicious and fresh taste.

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