Old Ma's Alley Small Hot Pot (Xiaoshan Wanda Plaza Branch)
Hot pot · ⭐ 4.4
Room 203, No. 890-46, Shixinzhong Road, Beigan Subdistrict
Dragon Mate tips
If you are traveling in China to visit Hangzhou, this restaurant is worth a stop for great food. This restaurant is located at Room 203, No. 890-46, Shixinzhong Road, Beigan Subdistrict. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Spicy Shrimp Slurry, Spicy Duck Blood, Braised Pumpkin with Rock Sugar.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Hangzhou
- Category: Hot pot
- Rating: 4.4
- Address: Room 203, No. 890-46, Shixinzhong Road, Beigan Subdistrict
- Popular dishes: Spicy Shrimp Slurry, Spicy Duck Blood, Braised Pumpkin with Rock Sugar, Matcha Jasmine Ice Tofu Pudding, 招牌豆花牛肉
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Dishes
Spicy Shrimp SlurrySpicy shrimp paste is a dish made with fresh shrimp paste, typically cooked in hot hot pot broth and served with vegetables and tofu. Shrimp paste is made by grinding shrimp meat with egg white and starch for a smooth, chewy texture.
Spicy Duck BloodSpicy duck blood is a traditional Chinese dish, primarily made with fresh duck blood. The preparation involves slicing the duck blood, seasoning it with spices and seasonings, cooking it to absorb flavors, and finally stir-frying it with vegetables and other ingredients.
Braised Pumpkin with Rock SugarA sweet and comforting dish made by steaming pumpkin with rock sugar, resulting in a soft and naturally sweet flavor.
Matcha Jasmine Ice Tofu PuddingA refreshing dessert made with silky tofu pudding, matcha powder, and jasmine tea jelly, chilled for a cool and delicate treat.
招牌豆花牛肉招牌豆花牛肉以嫩滑的豆腐花为主料，搭配炖煮至软烂的牛肉片，加入适量的高汤和调味料慢火烹制而成。豆花与牛肉相融合，口感丰富。
Signature Tofu and Beef Hot PotSignature tofu beef hot pot features tender tofu and flavorful stewed beef, with onions and green peppers, simmered in broth or beef bone soup. Beef is marinated and cooked with tofu to absorb the rich flavors.
Special Dipping SauceA flavorful dipping sauce commonly used in Sichuan cuisine, made with garlic, chili oil, vinegar, and spices to enhance the taste of dishes like hot pot or grilled meats.
Tomato Handmade Meatball PotA hearty pot dish featuring fresh tomatoes and handmade meatballs, simmered together for a rich, tangy flavor.
Jasmine Soy MilkJasmine soy milk is made from soybeans and jasmine flowers. Soybeans are soaked, ground, filtered, and boiled, then mixed with fresh jasmine or jasmine tea for a fragrant taste. No additives are used, preserving the blend of soy and floral aromas.
Sour Cabbage and Pork PotA savory dish made with sour cabbage and tender pork slices, simmered in a flavorful broth for a tangy and satisfying meal.
Chongqing Sauce Pepper Intestine PotA spicy Sichuan dish featuring pork intestines stir-fried with Chongqing-style chili sauce, known for its rich aroma and bold flavor.
Potato CrackersPotato cracklings is a home-style dish primarily made from potatoes. The potatoes are first boiled, peeled, and cut into pieces, then pan-fried until golden brown on both sides to form a crispy crust. Finally, seasonings are added and stir-fried evenly.
Fresh Braised Beef and Offal Hot PotFreshly braised beef and offal hotpot features beef from brisket or shank and offal like tripe, intestine, and lung, simmered with ginger, scallions, star anise, and cinnamon for a rich, flavorful broth.