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Zou Zou Hot Pot & Tea Rest (Tianhui IGC Selection Store)

Hot pot · ⭐ 4.4

No. 222 Xingmin Road, 4th Floor, Unit 413A, Tianhui Plaza (IGC)

Dishes

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  Taiwanese Spicy Hot Pot

  Taiwanese spicy hot pot is based on beef bone broth, with a sauce made by stir-frying various spices and chili peppers, then cooked with beef, pork, seafood, tofu, and vegetables.
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  Wagyu Platter

  The Wagyu platter primarily consists of high-quality Wagyu beef, including slices from different cuts such as ribeye, sirloin, and filet mignon. After a simple marinade, the beef is served raw or slow-cooked at low temperatures, accompanied by basic seasonings like sea salt, black pepper, and mustard sauce, presented in an elegant arrangement.
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  Da Hong Pao Pearl Milk Tea

  Dahongpao Pearl Milk Tea is an innovative beverage, based on premium Dahongpao tea infusion mixed with fresh milk and a specially crafted syrup, then topped with chewy brown sugar pearls. To prepare, first steep the Dahongpao tea until its aroma fills the air, then mix it with fresh milk and syrup in precise proportions, and finally add pre-cooked brown sugar pearls, stirring well to combine.
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  Matsutake Mushroom Soup

  Matsutake mushroom soup is made primarily with matsutake mushrooms and various fresh mushrooms, slowly simmered in water or broth. The matsutake is cooked together with shiitake, king oyster mushrooms, and other fungi to preserve their natural umami flavor and nutritional content.
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  Spicy Crispy Pork Strips

  Pepper-flavored crispy pork strips is a dish made primarily from pork, marinated and then deep-fried until golden and crunchy. The pork is cut into strips, marinated with a special seasoning to infuse flavor, then slowly fried in hot oil over low heat. Finally, it is sprinkled with pepper salt and chili powder for seasoning.
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  Tripe

  Tripe, primarily made from the rumen of cattle, is finely processed to achieve a tender texture. It is typically sliced and served with spicy hot pot or cold dressing, offering a crisp and refreshing taste—making it a popular choice in hot pot dishes.
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  Australian Wagyu Ribeye

  Australian Wagyu ribeye features premium imported Australian beef from the rib area, tender with even fat marbling. Simply marinated and cooked over high heat or charcoal to preserve its natural flavor.
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  Selected Buddha Jumps Over the Wall Pot

  Selected Buddha Jumps Over the Wall Pot is a traditional Chinese stew, mainly made with abalone, sea cucumber, fish maw, scallops, chicken, pork, and bamboo shoots. These ingredients are placed in a clay pot and slowly simmered with broth.
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  Tomato Plum Sauce

  Tomato plum is a dish made primarily from tomatoes and umeboshi. Cut tomatoes into pieces or slices, remove pits from umeboshi, then stew or toss with tomatoes, adding a small amount of rock sugar or salt for flavor. No complex seasonings are used to highlight the natural taste of the ingredients.
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  Bamboo Mushroom Shrimp Balls

  Bamboo fungus shrimp paste is a dish featuring fresh shrimp paste made from minced shrimp as the main ingredient, paired with dried bamboo fungus. The shrimp paste is prepared by chopping fresh shrimp and mixing in seasonings until it becomes firm and elastic. The bamboo fungus must be soaked beforehand to remove impurities. Both ingredients are then steamed or boiled together, resulting in tender, chewy shrimp paste and crisp, sweet bamboo fungus, creating a rich and layered texture.
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  Lingling Roll

  Lingling rolls are a卷-shaped dish made with pork, shrimp, and vegetables. The seasoned filling is wrapped in thin pancakes or spring roll wrappers and then fried or steamed, resulting in a crispy or soft exterior with a flavorful interior.
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  Flavorful Goose Intestine

  A Sichuan dish made with fresh goose intestines stir-fried with garlic, chili, and fermented bean paste, offering a crisp texture and bold spicy flavor.

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