Wang Po Shrimp (Ca Yi Dian)
Hot pot · ⭐ 3.7
Shop No. 43, No. 8 Caiyuan Road
Dragon Mate tips
If you are traveling in China to visit Beijing, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at Shop No. 43, No. 8 Caiyuan Road. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Frozen Tofu, Romaine lettuce, Anjing Sui Niuniang.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Beijing
- Category: Hot pot
- Rating: 3.7
- Address: Shop No. 43, No. 8 Caiyuan Road
- Popular dishes: Frozen Tofu, Romaine lettuce, Anjing Sui Niuniang, Handmade Noodles, Oil-fried gluten noodles
China trip · China travel
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Dishes
Frozen TofuFrozen tofu is made by freezing fresh tofu, which develops a honeycomb-like structure inside with many pores and good elasticity. It can be cooked with various ingredients, offering a rich and diverse texture.
Romaine lettuceRomaine lettuce is primarily made from fresh romaine lettuce leaves, which can be simply washed and prepared to be eaten raw with various sauces or seasonings, used as a base ingredient in salads, or stir-fried and added to hot pot dishes.
Anjing Sui NiuniangAnjing Sui Niupian is a ready-to-cook food made from beef, pork, and starch, processed through grinding, seasoning, shaping, and freezing. Cook thoroughly before eating for a chewy texture with juicy center.
Handmade NoodlesHandmade noodles are made by kneading flour and water into dough, then shaped by hand through rolling or pulling to create various thicknesses. Once cooked, they can be served with a variety of broths or stir-fried.
Oil-fried gluten noodlesOil-fried gluten balls are made from wheat dough that is fermented and then deep-fried, forming hollow spherical shapes with a crispy outer shell and a porous interior. To prepare them, the dough is shaped into small balls and fried in hot oil until they expand, turn golden brown, and are then drained of excess oil. They are commonly used in stir-fries or stews, absorbing the broth to create a rich and flavorful texture.
Wang Po's Large Shrimp Medium PotWang Po's large shrimp is stir-fried with fresh shrimp, onions, green peppers, and garlic, then simmered in a seasoned sauce. The shrimp is tender, the sauce rich, with a hint of sweetness and spice.
Wang Po's Large Shrimp in Small PotWang Po's Large Shrimp is made with fresh shrimp as the main ingredient, combined with various spices and seasonings, and carefully cooked. The shrimp meat is tender, the broth is rich, and the unique small pot cooking method preserves the original flavor of the ingredients.
Mixed Mushroom PlatterMushroom platter mainly consists of various fresh mushrooms such as shiitake, enoki, king oyster, and wood ear. After cleaning and slicing or keeping whole, they are prepared by steaming, blanching, or light stir-frying to preserve the natural flavors of the mushrooms.
Bamboo ShootsBamboo shoot is a dish primarily made with bamboo shoots, simple to prepare. First, wash and cut the bamboo shoots into segments. Then, heat oil in a pan, add minced garlic and stir-fry until fragrant. Next, quickly stir-fry the bamboo shoots, then season with an appropriate amount of salt and chicken essence. Stir well and serve.
Vegetable PlatterA vegetable platter is a colorful dish made from a variety of fresh vegetables such as carrots, cucumbers, and tomatoes, carefully sliced and prepared to preserve their natural flavor and nutrients. With simple seasoning and elegant presentation, it offers a visually appealing and healthy culinary experience.