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Xinglongji Roasted Meat and Seafood Hot Pot Restaurant

Hot pot · ⭐ 4.5

Yumin Avenue, No. 1 (Jia)

Dishes

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  Seven-Spice Tofu

  Seven-spice tofu is a dish featuring soft tofu as the main ingredient. The tofu is cubed, pan-fried until lightly golden, then simmered in a sauce made from seven seasonings: soy sauce, sugar, vinegar, mirin, sesame oil, chili, and green onions.
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  Dry-Fried Beef Rice Noodles

  Dry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
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  Shenjing Roast Duck

  Deep井 Roast Duck is a dish made from whole ducks, marinated, air-dried, and roasted in a hanging oven. The skin is crispy while the meat remains tender with a unique flavor.
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  Hong Kong Style Roast Pork

  Hong Kong-style roast pork is made from pork belly, marinated and then roasted. Common seasonings include soy sauce, sugar, five-spice powder, and garlic. The meat is turned during roasting until the skin is golden and crispy, with a rich, balanced texture.
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  Delicious Shrimp Crab Chicken Pot

  This dish features shrimp, crab, and chicken as main ingredients, stir-fried and then simmered in broth. Shrimp and crab add umami, while chicken enhances texture, blending seafood and poultry flavors harmoniously.
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  Roast Meat Trio

  Roast meat trio is a精选 meat platter featuring roast duck, char siu, and barbecued pork. The roast duck has a crispy skin and tender meat; the barbecued pork features a crisp skin and melt-in-your-mouth texture; the char siu boasts a glossy red color and sweet, savory flavor. Together, they create a rich, layered taste experience.
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  Long-boiled herbal soup

  Old Fire Soup is a classic Chinese soup dish, primarily made with pork bones and chicken bones. After slow simmering for a long time, the broth becomes rich and flavorful. To prepare it, clean the ingredients thoroughly, add sufficient water, and simmer over low heat for several hours until the broth thickens. Finally, season with an appropriate amount of salt.
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  Cured Meat Clay Pot Rice

  Laba rice is a traditional dish made primarily with腊肠 and腊肉, combined with fragrant rice and water, carefully stewed to perfection. During cooking, the fats from the腊肠 and腊肉 blend perfectly with the rice, creating a unique flavor.
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  Shrimp Paste with Stalks of Wild Celery

  Shrimp paste with fiddlehead fern stems is a dish featuring fiddlehead fern stems as the main ingredient, stir-fried with shrimp paste to absorb its savory aroma. The stems are cleaned, cut into segments, and cooked with shrimp paste for a fresh yet richly salty taste.
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  Spicy Stir-Fried Clams

  Spicy stir-fried clams is a dish featuring fresh clams cooked with chili, garlic, and ginger. After cleaning, clams are stir-fried with seasonings to absorb flavors, resulting in tender and chewy texture.
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  Wild Mushroom Sauce Baozi Rice

  Wild Mushroom Sauce Baozi Rice is based on rice, combined with various wild mushrooms and a special sauce, cooked using the baozi method. It has a rich flavor and a strong aroma.
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  Tangerine Peel Red Bean Paste

  Chen Pi Red Bean Paste is a traditional dessert made primarily from red beans and aged tangerine peel. The red beans are slowly cooked until soft and tender, absorbing the unique aroma of the Chen Pi, resulting in a smooth texture with a subtle citrus fragrance. The preparation typically involves soaking the red beans beforehand, then simmering them together with Chen Pi, and finally adding an appropriate amount of sugar until the mixture reaches a paste-like consistency.

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