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Jia Jia Hong Kong Style Hot Pot

Hot pot · ⭐ 3.5

No. 2S-12, Shenggao Dacheng, Qianwei West Road (formerly Qing Yu Lan)

Dishes

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  Braised Pork Rib and Dried Mushroom Claypot Rice

  A fragrant Cantonese dish featuring tender pork ribs, dried mushrooms, and savory rice cooked in a clay pot.
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  Braised Egg

  Marinated eggs are eggs that have been boiled and then soaked in a seasoned sauce made from soy sauce and spices until they are flavorful and well-colored. The key to making them lies in the preparation of the marinade and the timing of the soaking process.
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  Char Siu One Gong

  A classic Cantonese roast pork dish made from marinated pork loin, grilled to a glossy finish with a sweet and savory flavor.
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  Fried Tofu Pockets

  Fried tofu is made by deep-frying tofu until the outside becomes crispy while the inside stays soft. Made from soybean-based tofu, it's cut into pieces and fried in hot oil until puffed and set, ready to eat as-is or use in cooking.
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  Kelp

  Kelp is a dish primarily made with kelp as the main ingredient, typically prepared by mixing it cold, boiling it into soup, or stir-frying. Kelp is rich in iodine and various minerals, with a smooth and tender texture, making it one of the most common seafood products.
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  Seafood Baozi Rice

  A fragrant rice dish cooked in a clay pot with fresh seafood like shrimp, squid, and mussels, served with savory腊味 and vegetables.
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  Roast Duck One Gong

  A classic Cantonese roast duck dish made by marinating and roasting a whole duck until crispy skin and tender meat, often served with hoisin sauce or lotus leaf wraps.
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  Roast Goose

  A classic Cantonese roasted goose dish made by marinating and roasting a whole goose until the skin is crispy and the meat tender, often served with sweet bean sauce or plum sauce.
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  Beef and Pork Rib Combo

  A dish combining beef and pork ribs, typically braised or stewed until tender and flavorful.
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  Beef Rib Noodle Soup

  A hearty noodle soup made with beef ribs, slow-cooked to tender perfection and served with flavorful broth.
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  Beef Brisket Slices with Thick Rice Noodles

  Beef brisket slices and thick rice noodles are simmered together in a rich broth. The beef is sliced and cooked slowly with the noodles, resulting in a flavorful, hearty dish with tender, chewy noodles soaked in savory broth.
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  White-Cut Chicken

  A classic Cantonese cold dish made with fresh chicken poached in water, then chilled and sliced, served with ginger and scallion sauce for a delicate, savory flavor.
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  White Tofu

  White tofu is a dish primarily made with soft tofu. Typically, the tofu is cut into cubes, blanched to remove any odor, and then simmered in water or broth to preserve its natural flavor. It can be simply seasoned with scallions or cilantro, or enhanced with ingredients like dried shrimp or ham for added taste.

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