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White Clay Pot Rice Soup Hot Pot (Xinjin Branch)

Hot pot · ⭐ 4.1

Annex No. 14, No. 9, Hui Feng Road

Dishes

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  Original Flavor Rice Broth

  A rice broth made by simmering rice into a thick, savory base, often used as a foundation for hot pot dishes with seafood or meat.
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  Potato Slices

  Potato slices are a simple home-style dish, with potatoes as the main ingredient. The method involves washing and peeling the potatoes, slicing them thinly, and then cooking them by stir-frying, frying, or baking. During cooking, garlic slices and chili peppers are often added to enhance flavor, and salt is used for seasoning at the end.
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  Pickled Turnip Shreds

  A dish made from finely shredded turnip, seasoned with garlic and chili, commonly served as a cold side dish in Chinese cuisine.
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  Lily Bulb Porridge Base

  Lily Bulb Porridge Base is made with lily bulbs, glutinous rice, and water, slowly cooked into a porridge base. It has a smooth texture and a fresh, delicate taste.
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  Stewed Beef with Noodles

  Pot-braised beef is a dish featuring beef rolls as the main ingredient, typically cooked with onions, cabbage, and bean sprouts in a clay pot. The beef and vegetables are simmered together in water or broth over medium-low heat until tender, preserving the meat's tenderness and rich broth.
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  Rice Soup Hot Pot

  Rice broth hot pot uses rice porridge as the base; fresh ingredients like seafood, meat, and vegetables are cooked in the boiling broth. Main ingredients include rice, meat, seafood, and seasonal vegetables. The method involves simmering rice into a thick porridge for the broth, then adding ingredients to cook.
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  Crispy Pork Meatballs

  Sour meat is a traditional dish primarily made with pork belly. To prepare it, pork belly is sliced thinly, marinated, and then deep-fried until golden and crispy. It can be served with seasonings, offering a crunchy texture and delicious meat flavor.
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  Lobster Dumplings

  Lobster dumplings are made primarily from fresh lobster meat, which is finely chopped and mixed with appropriate amounts of starch, egg white, and other seasonings to form a uniform paste. The mixture is then shaped by hand or machine into dumpling form. These can be cooked by steaming, braising, or boiling in soup, resulting in tender, elastic dumplings with a delicate texture.

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