Xia Chi Xia Shuan (Ronghua Mall Store)
Hot pot · ⭐ 4.5
Room 3018, Floor 3, Sunac Mall, Songbei District, No. 186, Shimao Avenue
Dragon Mate tips
If you are traveling in China to visit Harbin, this restaurant is worth a stop for great food. This restaurant is located at Room 3018, Floor 3, Sunac Mall, Songbei District, No. 186, Shimao Avenue. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Shanxi Hand-Pulled Noodles, Chuankai Lamb, Basa Fish Without Bones.
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: Harbin
- Category: Hot pot
- Rating: 4.5
- Address: Room 3018, Floor 3, Sunac Mall, Songbei District, No. 186, Shimao Avenue
- Popular dishes: Shanxi Hand-Pulled Noodles, Chuankai Lamb, Basa Fish Without Bones, Boneless Pangasius Fillet, Crispy Duck Intestines
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Dishes
Shanxi Hand-Pulled NoodlesShanxi pull noodles are made from flour, hand-rolled, rested, then pulled into wide strips and boiled. Served with various sauces or seasonings, commonly including meat, vegetables, and sauces, with optional chili oil or vinegar.
Chuankai LambChuankai lamb is made with fresh lamb and Sichuan spices, resulting in a tender and aromatic dish with a signature spicy flavor.
Basa Fish Without BonesBoneless pangasius is a dish made from pangasius fish, with the flesh deboned and cooked by marinating, frying, or steaming. Ginger slices and scallions are commonly added to remove fishy odor and enhance flavor, while a light coating of starch or batter helps keep the fish tender.
Boneless Pangasius FilletBoneless pangasius fillet is a delicately prepared dish using tender, skinless fish meat that's lightly seasoned and cooked to preserve its natural flavor and texture.
Crispy Duck IntestinesA dish made with fresh duck intestines quickly blanched and tossed with garlic, chili, and cilantro for a crisp texture and spicy flavor.
Shrimp Oil Spicy Red Soup PotA spicy red soup pot made with shrimp oil, chili, and Sichuan pepper, served with beef, tripe, and vegetables for a rich, aromatic flavor.
Vinegar-Flavored Wakame KnotsVinegar-flavored wakame knots are made from dried wakame knots, soaked and blanched, then mixed with vinegar, sugar, and salt. Crisp texture and tangy-sweet flavor make it a refreshing cold appetizer.