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One Floor One Hot Pot Restaurant (Zhongguancun Branch)

Cantonese cuisine · ⭐ 4.3

North Side of Dahua Science & Technology Building, No. 49, Zhongguancun Street (next to Xiao Luotuo Barbecue)

Dishes

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  Crispy Young Pigeon

  Young fried squab is a deep-fried dish primarily made with young squabs. The pigeons are marinated, then coated in starch or batter before being fried in hot oil until the skin turns golden and crispy, while the meat inside remains tender and juicy.
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  Signature Truffle Shrimp Toast

  Signature Black Truffle Shrimp Toast is made with toast as the base, filled with fresh shrimp and black truffle sauce, then pan-fried. Main ingredients include toast, shrimp, and black truffle sauce. During preparation, the shrimp and black truffle sauce are mixed together and placed inside the toast, then heated to achieve a crispy exterior and tender interior.
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  Wongok Fajie Pork Intestine

  Wongok Fai Jie's pork intestine is a dish primarily made with pig intestines. After thorough cleaning, the intestines are filled with a stuffing made from pork, starch, and eggs, then steamed and sliced for serving. The preparation emphasizes careful handling of the intestinal casing and precise seasoning of the filling, resulting in a chewy texture with rich layers of flavor.
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  Salt-and-pepper Nine-Headed Fish

  Salt and pepper Nine Belly Fish is a dish primarily made with Nine Belly Fish, seasoned with salt and pepper and appropriate seasonings. To prepare, clean the Nine Belly Fish first, then coat it with salt, pepper, and other seasonings, and finally deep-fry until golden and crispy.
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  Shenjing Roast Goose

  Deep Well Roast Goose is a traditional famous dish made from black-brown geese. For preparation, a medium-sized black-brown goose is selected, marinated and then roasted over charcoal until the skin turns golden and crispy while the meat remains tender and juicy. The whole goose is carved into pieces and served on the table, accompanied by a specially prepared sauce for a unique flavor.
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  Half of Deep Well Roast Goose

  Half of Deep Well Roast Goose is a traditional Chinese dish made with fresh goose meat, marinated and roasted using a special method, resulting in crispy skin and tender, juicy meat.
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  Cured Meat Clay Pot Rice

  Laba rice is a traditional dish made primarily with腊肠 and腊肉, combined with fragrant rice and water, carefully stewed to perfection. During cooking, the fats from the腊肠 and腊肉 blend perfectly with the rice, creating a unique flavor.
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  Shrimp Paste with Water Spinach

  Shrimp paste with water spinach is a dish that uses water spinach as the main ingredient and shrimp paste as the seasoning. To prepare, wash and cut the water spinach into segments, stir-fry minced garlic and shrimp paste, then quickly stir-fry in with the water spinach until cooked.
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  Oyster Rice Toss

  Oyster fried rice is a dish primarily made with fresh oysters (clams) and rice. After cleaning the oysters, they are stir-fried with seasonings and then poured over hot cooked rice, allowing the rice to absorb the oysters' freshness. Garlic and scallions are typically added during preparation to enhance the aroma.
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  Honey-glazed Barbecue Pork

  Honey-glazed barbecued pork is a traditional dish made from pork. Choose pork shoulder or belly, coat it with a marinade made from honey, light soy sauce, and five-spice powder, and marinate for several hours. Then roast slowly in an oven or over charcoal until the surface turns golden brown and the meat becomes tender and sweet.
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  Sour Cabbage Pepper Pork Tripe Soup

  Suancai Huajiao Zhudu Tang is a soup dish primarily made with pork stomach, pickled cabbage, and pepper. The preparation involves cleaning the pork stomach thoroughly, then simmering it together with pickled cabbage and pepper until the broth becomes rich and the ingredients are fully cooked.
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  Hong Kong-style Fried Spicy Crab

  Hong Kong-style fried spicy crab is a dish made by stir-frying fresh crabs with crispy breadcrumbs, onions, green peppers, red peppers, garlic, ginger, and chili. First, the crabs are cleaned and deep-fried until slightly golden, then stir-fried together with seasonings to fully blend the flavors.

Reviews

• Ari_4
  My friend and I have been wanting to try this place forever and we finally made it today, got there around 11 and snagged one of the last open tables. Seriously, within like 10 minutes of us sitting down there was already a line out the door, so clearly this spot is super popular. The typhoon shelter style crab was amazing, they even helped us pick out a smaller one around 1.5 jin, and it was so flavorful, salty, savory, a little spicy, and the crab was really fresh with tons of meat. We also got the beef and egg clay pot rice which was awesome, the crispy rice on the bottom was perfect, and there was a solid amount of beef too. We ended up using the garlic bits from the crab to eat with the rice and oh my god, so good. We kinda went overboard ordering because we wanted to try everything but honestly the portions are pretty big, we had to pack up half to go. So for the price I thought it was totally reasonable, would definitely come back.