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Xu Shi Wang Po Big Shrimp (Wan Shou Road Branch)

Hot pot · ⭐ 4.8

No. 3, Cuixi Nanli, Wanshou Road (near Yuyuantan Park)

Dishes

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  一品琵琶半边云

  一品琵琶半边云是一道造型别致的传统中式菜肴，以猪肘肉为主要食材。制作时先将猪肘去骨后精心修整成琵琶形状，经卤制入味后切片摆盘，形如半边云霞。成品肉质酥烂而不失形，卤香浓郁，口感咸鲜醇厚，肥而不腻，入口即化，搭配特调酱汁更显风味层次。
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  Snowfall in the Capital

  Beijing Snow is an exquisite dessert made from fresh milk, blended with soft cream and fine sugar, then carefully stirred and frozen. A light dusting of powdered sugar on the surface resembles snowflakes falling over Beijing in winter—both visually stunning and adding a delightful layer of texture.
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  Snack

  Snacks typically refer to portable foods with a crispy or soft texture, primarily made from ingredients such as flour, nuts, legumes, meat, or vegetables, and processed through methods like frying, baking, or stir-frying.
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  手切鲜羊三吃

  手切鲜羊三吃是一道以新鲜羊肉为主料的特色菜品，精选羊腿、羊排、羊腩三个部位，分别采用三种不同方式烹制。第一吃为涮羊肉片，薄切羊肉在清汤中轻涮数秒，口感鲜嫩；第二吃为烤羊排，外皮焦香微脆，肉质多汁；第三吃为炖羊腩，慢火细炖至酥烂入味。整体突出羊肉的原汁原味，搭配特制蘸料，味道层次丰富，兼具鲜、香、嫩、醇多种口感体验。
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  Fried Tofu Skin

  Fried tofu skin is a dish made primarily with tofu skin. First, the tofu skin is soaked to soften it, then drained of excess water. Next, the tofu skin is slowly fried in hot oil over low heat until golden and crispy. Finally, it is sprinkled with salt or seasoning powder and ready to eat.
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  Kimchi

  Kimchi is a traditional food made primarily from vegetables that undergo pickling and fermentation. Main ingredients include cabbage and radish, which are seasoned with salt, chili powder, garlic, ginger, and other spices, then placed in sealed containers to naturally ferment, resulting in a unique sweet and sour flavor.
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  Australian Black Tripe

  Australian black tripe is a dish featuring imported Australian black tripe as the main ingredient, cleaned and blanched, then stir-fried or stewed with chili, Sichuan pepper, and doubanjiang to retain its crisp and tender texture.
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  Beef Tripe

  Beef tripe is made from fresh beef tripe, combined with appropriate seasonings and spices, and cooked to perfection. During preparation, the tripe is thoroughly cleaned and sliced thinly, then cooked using a unique technique to maintain its tender texture. Finally, it is quickly stir-fried with seasonings to allow the tripe to fully absorb the flavors.
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  Special Hand-Stretched Noodles

  Special hand-pulled noodles are a type of noodle dish made primarily from high-quality flour, carefully kneaded and stretched to create long, elastic strands. Paired with a精选 broth and seasonings, it delivers a unique texture and flavor.
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  Crispy Fried Pork Strips

  Crispy pork strips is a traditional dish made primarily from pork. The pork is cut into bite-sized pieces, marinated, then coated with starch and seasonings before being deep-fried in hot oil until golden and crispy. The finished dish has an appealing color and a satisfying texture—crispy on the outside and tender on the inside.
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  Classic Sichuan Peppercorn Hot Pot

  Classic Sichuan pepper broth uses fresh Sichuan pepper as the main seasoning, paired with beef, chicken, or seafood, cooked in hot pot style. The base is stir-fried with Sichuan pepper,花椒, ginger, garlic, and doubanjiang, then boiled with water before slow-cooking the main ingredients.
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  American-style Ribeye

  American beef steak mainly uses beef, typically from tenderloin or chuck, marinated and then grilled or barbecued. Common seasonings include onion, garlic, and black pepper; sometimes cheese, lettuce, and bread are added to form a burger-like structure.
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  苏尼特左旗熊猫羊

  苏尼特左旗熊猫羊是一道以内蒙古苏尼特左旗特产熊猫羊为主料的草原风味菜肴。选用优质熊猫羊肉，肉质细嫩无膻味，通常采用传统烤制或手把肉做法，配以简单盐、孜然等调味，最大程度保留羊肉的天然鲜美。成品外皮焦香酥脆，内里多汁软嫩，带有草原羊肉特有的醇厚香气和淡淡奶香，口感丰腴不腻，是体现蒙古族饮食文化的代表性菜品。
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  Xu's Tender Beef

  Xu's tender beef is a dish made with beef, typically tenderloin or shank, sliced and marinated with starch, egg white, and seasonings before quick stir-frying. The result is tender, smooth meat, often cooked with vegetables like green peppers and onions.
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  Xu's Wang Po's Spicy Large Shrimp Pot

  Xu's Lady Wang's Big Shrimp in mild spicy pot features fresh shrimp with onions, green peppers, and garlic, stir-fried and simmered with special sauce and water. Tender shrimp and rich broth with a mild kick.
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  Value Vegetables Platter

  A value-packed vegetable platter featuring fresh seasonal vegetables like carrots, broccoli, bell peppers, cucumbers, and lettuce, lightly blanched or stir-fried and arranged to preserve their natural color and texture.
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  Sour Radish

  Suan Luobo is a pickled dish primarily made from radish. The preparation involves slicing the radish, salting it to draw out moisture, then adding sugar, vinegar, chili, and other seasonings for pickling. Finally, it is sealed and stored until the radish absorbs the flavors and becomes sour.
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  Freshly Cut Sirloin

  Freshly cut磨档 is a dish made primarily from fresh磨档 meat, finely sliced and cooked with a specially prepared sauce. The tender texture of the磨档 meat becomes even more flavorful after slicing, and when combined with the aromatic sauce, it delivers a unique taste experience.
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  Fresh Cut Lamb Top Loin

  Freshly sliced lamb neck, made from fresh lamb neck meat with tender texture and evenly distributed fat. Carefully cut to maintain the original shape of the meat pieces, with moderate thickness for easy cooking. Typically paired with simple seasonings and grilled or simmered, allowing you to enjoy the authentic flavor of lamb.
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  Fresh Lamb Shank Slice

  Freshly sliced lamb shank is a dish featuring tender, gelatin-rich lamb shank meat. After washing and blanching to remove odor, it's stewed or braised until soft and flavorful, then thinly sliced and served.

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