Close

Encounter Hot Pot Spicy Soup · Spicy Skillet (Baisheng B Building Branch)

小吃快餐 · ⭐ 4.3

B1 Floor, Tianhong Shopping Mall, Zhongshan Road

Dishes

• 

  Steamed Tofu Skin Rolls in Superior Soup

  A dish of tofu skin rolls filled with minced meat and steamed in a rich broth, known for its tender texture and savory flavor.
• 

  Northeast-style Spicy Hot Pot

  Northeastern-style spicy hot pot is made with sweet potato noodles or wide rice noodles as the main ingredients, paired with various vegetables such as tofu skin, seaweed, and bean sprouts. The broth is simmered from beef bones, chili peppers, and a blend of spices, delivering a rich and spicy flavor. Finally, it is topped with sesame sauce and chili oil, and garnished with cilantro and green onions for added aroma.
• 

  Tom Yum Soup Base

  Tom Yum soup base made with lemongrass, lime leaves, chili, onion, garlic, ginger, and fish sauce, simmered or stewed. Coconut milk is often added for richness, and some versions include mushrooms or shrimp shells for umami.
• 

  Taiwanese Fish Roe Dumplings

  Taiwanese fish roe dumplings are made by wrapping a mixture of fresh fish roe and pork in translucent shrimp paste, then steamed to create a delicate, savory bite.
• 

  Curry Broth

  Curry broth is made from onions, garlic, ginger, and spices, simmered with coconut milk or stock. Key ingredients include curry powder, paste, or fresh herbs like lemongrass, lime leaves, and chili, often cooked with chicken, beef, seafood, or vegetables. Sauté aromatics first, then add liquid and simmer slowly.
• 

  Crunchy Rolls

  Fried tofu skin rolls are a snack made from tofu paper. The tofu skin is rolled into a cylindrical shape and deep-fried until golden and crispy. The exterior is crunchy while the inside remains tender and smooth.
• 

  Baby bok choy

  Baby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
• 

  Basa Fish

  Basa fish is primarily made from tender fish meat, usually steamed with simple seasonings like scallions, ginger, and garlic, or used to make sour cabbage fish soup. Its delicate texture easily absorbs flavors, making it a preferred choice for healthy eating.
• 

  Instant Noodles

  Instant noodles are a type of quick-cooking noodle product primarily made from wheat flour noodles and seasoning packets. The noodles are processed by frying or hot-air drying to allow for long-term storage. To prepare, simply pour hot water over the noodles or cook them for a few minutes until softened, then mix in the seasoning packet and enjoy.
• 

  Youtiao

  Youtiao is a long, cylindrical fried dough food made primarily from flour. After fermentation, it is quickly cooked in hot oil, causing it to expand rapidly. It has a golden color and a crispy texture.
• 

  Corn Soup Base

  A sweet and savory soup base made by simmering fresh corn to extract its natural sweetness, ideal for soups or hot pot dishes.
• 

  Tomato Soup Base

  The tomato soup base uses fresh tomatoes as the main ingredient. After blanching to remove the skin, the tomatoes are chopped and added to an appropriate amount of water or broth, brought to a boil, then simmered over low heat until the tomatoes become soft and release their juice. Optional aromatics such as onions and garlic can be added for enhanced flavor. Finally, adjust the thickness and seasoning according to preference.
• 

  野山菌汤底

  野山菌汤底以多种野生菌类为主要食材，包括松茸、牛肝菌、鸡枞等，经过清洗、焯水后与清水一同炖煮，形成浓郁的菌汤。制作过程中不添加额外调味料，仅通过长时间慢火熬制提取菌类天然鲜味。
• 

  Enoki Mushroom

  Enoki mushrooms, using fresh enoki mushrooms as the main ingredient, are typically stir-fried or steamed with seasonings such as garlic and chili, preserving their tender texture and nutritional value—a quick and popular home-cooked dish.
• 

  Spicy Soup Base

  Spicy broth made from beef tallow, chili peppers, and Sichuan peppercorns, stir-fried with fermented broad bean paste, ginger, garlic, and scallions, then boiled with stock or water to create a rich flavor. Commonly used for hot pot or dipping sauce with meats, vegetables, and tofu.
• 

  Spicy Hot Pot Broth

  A spicy broth made from beef tallow, fermented broad bean paste, Sichuan peppercorns, chili, ginger, and garlic, simmered in stock for a rich, numbingly hot flavor.

Reviews