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Nan Huo (West Tsim Sha Tsui Wanda Plaza Branch)

Hot pot · ⭐ 4.3

Units 6018–6019A, 6th Floor, Wanda Plaza, Xitieying Middle Road

Dishes

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  Shredded Tofu with Noodles

  Stir-fried tofu skin with shredded vegetables, a dish made by slicing tofu into thin strips, blanching them, and then stir-frying with green peppers and carrots. Seasoned with soy sauce, salt, and sugar.
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  Tender Beef

  Tender beef is a dish made primarily with fresh beef, carefully marinated and then quickly stir-fried or lightly seared. The beef is tender and smooth in texture, paired with适量 vegetables and seasonings to bring out the authentic, rich meat flavor.
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  Nan San Niang Crispy Tripe

  Nan San Niang's crispy beef tripe is a dish featuring beef tripe as the main ingredient, quickly blanched or boiled to maintain its crisp texture, typically served with garlic slices, cilantro, chili oil, and Sichuan peppercorns, either mixed as a cold dish or used in hot pot.
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  Crispy Red Bayberry Snow Ice

  Bao Hong Yangmei Snow Mountain Ice features fresh lychee frozen into a slushy, layered with milk foam or ice cream for a snowy effect. The lychee is pitted, mashed, mixed with sugar syrup, frozen into blocks, blended into a smooth slush, then topped with milk foam or ice cream.
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  Special Mushroom Hot Pot

  A dual-boiled hot pot featuring a clear mushroom broth and spicy red broth, served with fresh vegetables, meats, and tofu for a rich, savory experience.
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  Tomato Double Pot

  Tomato hot pot is made primarily with tomatoes, combined with beef tallow hot pot base and clear soup base. The pot is divided into two parts: one side features a sweet and sour tomato broth, while the other side offers either a clear or spicy broth. Main ingredients include tomatoes, beef slices, tofu, and vegetables, which are cooked and then enjoyed.
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  Mountain Potato Strips

  Mountain Potato Shreds is a dish primarily made with potatoes. The potatoes are sliced into细丝, then blanched or stir-fried directly, and seasoned with葱,姜,蒜 and other spices. Depending on taste, chili or vinegar can be added for a crisp texture and simple preparation.
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  Mushroom Soup Yum-Yum Pot

  A dual-flavor hot pot, the Mushroom Soup Yang-Yang Pot features a rich mushroom broth on one side, made by slow-cooking a variety of rare mushrooms to create a deeply flavorful and aromatic soup. On the other side, diners can choose between spicy or clear broth to suit their taste preferences. The pot is filled with an abundant selection of ingredients including various meats, seafood, and vegetables—making it an ideal choice for group dining.
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  High-Calcium Lamb

  High-calcium lamb is a dish primarily made with fresh lamb, distinguished by its rich calcium content. The lamb is carefully selected and prepared, then marinated with appropriate seasonings before being cooked through roasting or boiling. This dish retains the tender texture of the lamb while enhancing its nutritional value with calcium.
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  Fresh Boiled Blood Curd

  Fresh Hot Pot Blood Curd is a hot pot dish primarily made with duck blood, beef slices, bean sprouts, wood ear mushrooms, and other ingredients. It is prepared by boiling broth or water in a pot, then sequentially adding the ingredients to be cooked through. During preparation, seasonings such as doubanjiang (fermented broad bean paste), chili peppers, and Sichuan peppercorns are typically added to enhance flavor.
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  Fresh Duck Intestines

  Fresh duck intestine is a dish primarily made with fresh duck intestines, typically cleaned and quickly blanched or stir-fried in boiling water to maintain its crisp and tender texture. It can be seasoned with garlic, chili, scallions, and ginger, or combined with other ingredients such as bean sprouts and green peppers during cooking.

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