XX Hot Pot (Hongchuan Field Branch)
Hot pot · ⭐ 4.6
No. 18, Xin Hui Road, Hongchuan Field, Units 2–3
Dragon Mate tips
If you are traveling in China to visit Wuxi, this restaurant is worth a stop for great food. This restaurant is located at No. 18, Xin Hui Road, Hongchuan Field, Units 2–3. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Nine-foot Fresh Goose Intestine, Sweet Taro in Sugar Syrup, Osmanthus Pandan Tofu Pudding.
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: Wuxi
- Category: Hot pot
- Rating: 4.6
- Address: No. 18, Xin Hui Road, Hongchuan Field, Units 2–3
- Popular dishes: Nine-foot Fresh Goose Intestine, Sweet Taro in Sugar Syrup, Osmanthus Pandan Tofu Pudding, Live Jumping Shrimp, Mushroom Hot Pot with Dual Broths
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Nine-foot Fresh Goose IntestineA Sichuan dish made with fresh goose intestines, quickly stir-fried for a crisp and tender texture, seasoned with garlic, chili, and aromatic spices.
Sweet Taro in Sugar SyrupA traditional sweet dish made by simmering fresh taro in sugar syrup until tender and flavorful, often garnished with osmanthus blossoms.
Osmanthus Pandan Tofu PuddingA sweet dessert made with silky tofu pudding infused with pandan leaves and topped with osmanthus syrup and candied osmanthus flowers, offering a fragrant and delicate flavor.
Live Jumping ShrimpA dish featuring fresh river shrimp quickly blanched or steamed to retain their tender texture, seasoned with ginger, scallions, and garlic for a natural, savory flavor.
Mushroom Hot Pot with Dual BrothsBeef and mushroom hot pot with two flavors: spicy and clear broth. Ingredients include beef, beef tallow, wild mushrooms (like shiitake, enoki, and king oyster), bean sprouts, and tofu. Cooked by stir-frying beef tallow with spices, then simmering with broth and mushrooms before dividing into a dual-bowl pot.
Fresh毛肚 from Air Transport SlaughterhouseFresh tripe is air-freighted to the kitchen, washed and sliced, then quickly blanched in boiling water to retain its crisp tenderness, served with dipping sauce.
Grass-fed Beef RollsGrass-fed beef slices rolled and quickly grilled to retain natural flavor and tenderness.
Lychee JellyA chilled dessert made from fresh lychee flesh and agar, set in a mold to create a sweet, smooth texture with a refreshing fruit flavor.
Shrimp pasteShrimp paste is a dish primarily made from fresh shrimp. The preparation method mainly involves removing the shells from the shrimp, mashing them into shrimp paste, and then mixing in an appropriate amount of starch, egg white, and other seasonings until well combined. Through specific techniques, it forms a smooth and tender shrimp paste. During cooking, shrimp paste is commonly used as an ingredient in hot pot, soups, or stir-fries, offering a delicious taste and rich nutrition.
Fresh Cut Wagyu Short PlateFreshly sliced beef tenderloin is made from the tender meat of the cow's back, hand-cut into thin slices and cooked directly to preserve the original flavor of the beef. Common cooking methods include quick boiling or stir-frying, resulting in a tender texture with clear muscle fibers.