Close

Jin Zuo · Crab Roe Yellow Croaker Hot Pot (Ligongdi Branch)

Hot pot · ⭐ 4.8

Room 101, Building A2, adjacent to Atour Hotel at the west entrance of Ligongdi Phase II

Dishes

• 

  Hand-Cut Australian Ice-Bagged M9 Wagyu Beef

  Premium Australian ice-bagged M9 Wagyu beef, hand-cut and grilled to perfection for a rich, tender experience.
• 

  Chestnut Foie Gras

  Chestnut duck liver is a dish featuring chestnuts and duck liver. Duck liver is marinated and pan-fried until crispy outside and tender inside, while chestnuts are boiled, peeled, and stir-fried or stewed with the liver to blend flavors. The dish has a golden color and rich texture.
• 

  Tiger Grouper Sashimi

  Fresh tiger grouper is skillfully carved and arranged on the plate, served with seasonal vegetables and a special sauce. Steam cooking keeps the fish tender, then hot oil is drizzled to enhance the aroma.
• 

  Grouper Platter

  The Grouper Platter is a Cantonese seafood dish featuring fresh tiger grouper as the main ingredient. Key components include whole tiger grouper, ginger slices, scallion sections, and light seasonings. During preparation, the cleaned grouper is sliced thickly or kept whole, arranged on a plate with ginger and scallions, and steamed either plainly or with fermented black bean sauce to preserve the fish's natural tenderness. The cooked fish has firm, white flesh with a delicate texture, typically served with special steamed fish soy sauce.
• 

  Quinoa Potato Salad

  A refreshing salad made with boiled potatoes and quinoa, mixed with vegetables and a light dressing of olive oil and lemon juice.
• 

  Crab Roe Dipping Sauce

  A savory sauce made with crab roe, soy sauce, vinegar, ginger, garlic, and a touch of sugar, commonly used to dip steamed crab or crab meat dishes.
• 

  Golden Crab Roe Yellow Croaker and Shark's Fin Soup Base

  A rich soup base made from yellow croaker, crab roe, and shark's fin, slowly simmered for a delicate, nourishing flavor.
• 

  Jinzuo Wagyu Duo Platter

  Jinzuo Wagyu Duo Platter is a dish featuring high-quality Wagyu beef as the main ingredient. It uses two different cuts of Wagyu, typically including short ribs and tenderloin, prepared through pan-searing and sous-vide cooking respectively. The short ribs are seared at high temperature to create a caramelized crust while retaining tenderness; the tenderloin is cooked sous-vide to preserve its delicate texture. Served with a specially crafted sauce to highlight the rich flavor of Wagyu. The plating is refined, emphasizing the natural taste of the ingredients and culinary technique.
• 

  Jin Zuo Yi Pin Hand-Cut M12 Wagyu

  Premium M12 wagyu beef, hand-cut for delicate texture and rich flavor, ideal for sashimi or light grilling.
• 

  Hand-Cut M12 Wagyu Cubes

  Premium M12 wagyu beef cut into cubes, gently cooked and seared for tender, juicy texture with a rich, savory flavor.
• 

  Hand-Cut Premium M12 Wagyu Platter

  Premium M12 wagyu beef, hand-cut and served fresh, offering rich flavor and tender texture.
• 

  Pan-fried Luncheon Meat

  A dish made by pan-frying sliced luncheon meat until golden brown, resulting in a crispy exterior and tender interior.
• 

  Golden Crab Roe Congee

  A fragrant rice dish made with crab roe, ham, and mushrooms, slowly simmered to perfection.

Reviews