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Zhu Guangyu Hot Pot Restaurant (Yushan Longhui Town Branch)

Hot pot · ⭐ 4.3

Nanjing Yushan Tianjie, No. 59 Guangming Road

Dishes

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  Three-Flavor Crawfish Dumplings

  Three-flavor crayfish dumplings is a dish primarily made with fresh crayfish and crayfish paste. The crayfish paste is prepared by finely chopping shrimp meat and mixing it with seasonings, then cooked together with the crayfish. Typically, the crayfish are cleaned first, then mixed with the crayfish paste and stir-fried or stewed, allowing the paste to absorb the crayfish's rich aroma. The finished dish offers a complex flavor profile—tender and smooth crayfish paste paired with succulent, flavorful crayfish.
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  Dai-style Mixed Beef

  Fresh beef slices mixed with Dai-style spices like lemongrass, lime leaves, and chili for a tangy and spicy flavor.
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  Cold Pot Duck Blood

  Cold pot duck blood is a dish made primarily with duck blood, sliced and stir-fried in a cold pan with scallions, ginger, garlic, and doubanjiang to absorb the flavors while maintaining its tender texture without high heat.
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  Thick-cut Sichuan Pepper Beef Tongue

  A Sichuan dish featuring thickly sliced beef tongue, marinated and stir-fried with Sichuan pepper for a numbing, spicy flavor.
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  Beaten Lemon Tea

  Bursting Lemon Tea is a beverage made primarily from fresh lemons and premium tea leaves. The lemons are sliced and thoroughly squeezed to release their vibrant acidity and aroma, then mixed with brewed tea and served chilled with ice cubes.
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  Tender Beef Special

  Tender beef slices marinated with rice wine, soy sauce, and starch, then quickly stir-fried. Main ingredient is beef, seasoned with scallions, ginger, and garlic. Tender texture and bright color.
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  Qijiang Local Steamed Bun

  Qijiang local baozi is a traditional snack made by wrapping a filling primarily composed of pork, tofu, scallions, and ginger in dough and steaming it. The filling is mixed evenly, then wrapped in dough and shaped into a cone or round form before being steamed in a bamboo steamer.
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  Beef Roll

  Beef roll is a dish made primarily from thinly sliced fatty beef. During preparation, the beef slices are rolled into cylindrical shapes and typically cooked together with vegetables or noodles. The cooking methods vary—such as boiling, steaming, grilling, or stir-frying—which results in different textures and flavors.
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  Cicada Wing Pork

  Thin slices of pork loin marinated and deep-fried to crispy perfection, served with a secret sauce for a savory, delicate bite.
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  Super Large Plate Grain-Fed Premium Beef

  Premium grain-fed beef served in a large portion, marinated and grilled to perfection with flavorful accompaniments.
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  Bull-style Stir-fried Beef

  Wang Bao cold-mixed beef is a chilled dish made with fresh beef sliced or shredded, marinated and mixed with scallions, ginger, garlic, cilantro, and seasoned with soy sauce, vinegar, chili oil, sesame oil, and Sichuan pepper powder.
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  Horse Hoof Bubble Meat燕

  A fusion dish featuring pork loin wrapped in meat燕 skin, filled with fresh horse hoof cubes and tapioca pearls for a unique texture.
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  Fresh-cut Wagyu Strip

  Freshly sliced sirloin is a dish made primarily from fresh beef from the sirloin cut. The sirloin portion has tender meat with clear muscle fibers. During preparation, the sirloin is sliced thinly and marinated briefly with a specially prepared seasoning. It is then cooked quickly by stir-frying or in hot pot style, preserving the natural flavor of the meat.
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  Duck Intestine and Beef Tripe Combo

  Duck Intestine and Tripe Combo is a dish primarily made with duck intestines and tripe. After cleaning, both ingredients are quickly blanched or briefly cooked, then mixed or stir-fried with seasonings. Typically served with辅料 such as chili peppers, garlic slices, and cilantro for a crisp and refreshing texture.

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