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Qiong Xiao Chi Hot Pot - Palm Wine Hot Pot (Shuangqiao Branch)

Hot pot · ⭐ 4.8

B10, Dream2049 International Cultural & Creative Industry Park, Shuangqiao Road

Dishes

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  Rushan Oyster

  Rushan oysters, made with fresh Rushan oysters as the main ingredient, paired with simple seasonings such as garlic and soy sauce, then steamed or grilled. This preparation preserves the natural flavor of the oysters, resulting in a tender and delicious dish that is a delight for seafood lovers.
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  Dancing Octopus

  Octopus is blanched and stir-fried with onions, green peppers, and other vegetables, then seasoned. The dish features octopus as the main ingredient, complemented by various side vegetables, offering a chewy texture and vibrant colors.
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  Tender Beef Sirloin

  Hanglong beef is tender meat taken from the back of the cow, with fine texture and evenly distributed fat. Typically, the beef is sliced and marinated with soy sauce, cooking wine, and starch, then quickly stir-fried or blanched to maintain its fresh and tender taste.
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  Salted Egg Yolk Shrimp Paste

  Salted egg yolk shrimp paste balls made from fresh shrimp mashed with starch, salt, and egg white, shaped into spheres with a salted egg yolk center, steamed until the outer layer is tender and the inner filling is savory and runny.
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  Chunky Luncheon Meat

  Chunky luncheon meat is made primarily from pork, mixed with starch and seasonings, then stuffed into casings and cooked by steaming or heating. It features a fine texture with large meat particles and a chewy texture.
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  Wenchang Chicken

  Wenchang chicken is a traditional famous dish featuring chicken as the main ingredient. It uses tender Wenchang chicken that is carefully prepared to achieve a golden skin, delicate meat, and rich aroma. The preparation process includes slaughtering, cleaning, marinating, and cooking, ultimately delivering the authentic and delicious flavor of the chicken.
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  Live Eel from the Island

  Fresh live eel from the island is steamed or braised, with ginger slices and scallions to remove fishy odor. Some recipes add soy sauce and cooking wine to keep the flesh tender and smooth.
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  Stringy Potato

  A dish made from potatoes that develop long, thin strands when cooked, typically fried or steamed for a soft yet elastic texture.
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  Zaobo Vinegar Hot Pot

  Zaobo Vinegar Hot Pot is a hot pot mainly made with zaobo vinegar, with main ingredients including meat, vegetables, and soy products. These ingredients are cooked in the zaobo vinegar broth, offering a sour and refreshing taste.
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  Crispy Mandarin Fish

  Crispy Wanyu Fish is made from fresh Wanyu fish, carefully processed and marinated with a special seasoning. It is then quickly fried at high temperature until golden and crispy. The dish features a golden color and tender, juicy fish meat with a crispy exterior.
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  Siyaro Shrimp

  Xiyaruo shrimp is a dish featuring river shrimp as the main ingredient. The shrimp are cleaned, shelled leaving the tails, marinated with wine and ginger to remove fishy odor, then stir-fried with garlic and chili in hot oil, finally seasoned and thickened. Some recipes add tomato or sweet bean sauce for enhanced flavor.
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  Fresh Eel

  Fresh eel is prepared using live eel as the main ingredient, cleaned and then steamed, braised, or grilled. Ginger slices and green onions are typically added to remove fishy odor, with some recipes using soy sauce and cooking wine for flavor.

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