Close

Wu Ming Hot Pot (Hongguang Branch)

Hot pot · ⭐ 4.4

Building C, Jinyi Trade and Commerce Center, North Section of Guangchang Road, 2nd Floor

Dishes

• 

  Wu Ming's Thousand-Layer Tripe

  A Sichuan-style dish made from beef tripe, layered and marinated with secret spices, then stir-fried with chili and Sichuan pepper for a spicy and numbing flavor.
• 

  Popular Beef Rib

  Beef rolls with vegetables, stir-fried with onions, peppers, and garlic, then simmered in a sauce made from soy sauce, oyster sauce, sugar, and cornstarch for a glossy, tender dish.
• 

  Tender Fish Slices

  A dish made with fresh fish slices, marinated and quickly stir-fried to achieve a tender texture, seasoned with aromatics like ginger, garlic, and scallions.
• 

  Stir-Fried Beef Tripe

  A Sichuan-style dish made with beef tripe, quickly blanched and stir-fried with garlic, chili, and Sichuan peppercorns for a spicy, numbing flavor.
• 

  Signature Beef Rib

  Our signature beef dish features premium beef slices, enhanced with a special sauce and fresh vegetables. The beef slices are carefully selected for uniform thickness and tender texture. After marinating in our secret sauce, they are grilled to a slight char on the outside while remaining juicy inside. Paired with seasonal vegetables, it adds layers of texture and ensures a balanced nutritional profile.
• 

  Premium Goose Intestines

  Premium goose intestine is a dish made from fresh goose intestines, cleaned and blanched, then stir-fried with garlic, chili, scallions, and ginger. The texture is crisp and tender, with a smooth mouthfeel—commonly used in hot pot or stir-fries.
• 

  Freshly Sliced Beef

  Freshly sliced beef is a dish made with fresh beef, typically from tenderloin, shank, or flank. Sliced thin or in small pieces, it can be marinated and cooked by stir-frying, boiling, simmering, or grilling to retain its tender texture.
• 

  Shrimp paste

  Shrimp paste is a dish primarily made from fresh shrimp. The preparation method mainly involves removing the shells from the shrimp, mashing them into shrimp paste, and then mixing in an appropriate amount of starch, egg white, and other seasonings until well combined. Through specific techniques, it forms a smooth and tender shrimp paste. During cooking, shrimp paste is commonly used as an ingredient in hot pot, soups, or stir-fries, offering a delicious taste and rich nutrition.
• 

  Fresh Duck Intestines

  Fresh duck intestine is a dish primarily made with fresh duck intestines, typically cleaned and quickly blanched or stir-fried in boiling water to maintain its crisp and tender texture. It can be seasoned with garlic, chili, scallions, and ginger, or combined with other ingredients such as bean sprouts and green peppers during cooking.
• 

  Fresh Duck Blood

  Fresh duck blood is a dish primarily made with fresh duck blood as the main ingredient. The duck blood is carefully processed to maintain its tender texture and is typically cooked simply with seasonings such as chili, scallions, ginger, and garlic to highlight the natural freshness of the duck blood.
• 

  Yin-Yang Hot Pot

  A double-boiled hot pot is a divided-style hot pot, typically split into two parts: one side with a clear or spicy broth, and the other with a different flavor (such as mushroom soup or tomato soup). Main ingredients include beef, lamb, seafood, vegetables, tofu products, and various meatballs, which are cooked in different broths.

Reviews