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Zhu Guangyu Hot Pot (Wangping Street Branch)

Hot pot · ⭐ 4.4

No. 26 Yushuang Road

Dishes

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  Stir-Fried Rice with Mixed Ingredients

  Luan Pi Cai Fried Rice is a specialty fried rice dish primarily made with rice, eggs, and vegetables. The ingredients are chopped and stir-fried together with the rice, allowing the flavors to blend fully and creating a rich, colorful taste experience.
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  Crispy Pork with Golden Crust

  Guangyu Chou Su Rou is a dish made primarily from pork. Lean meat is cut into pieces, marinated, coated with starch or flour, then deep-fried until crispy. A small amount of seasonings like salt, soy sauce, and ginger is added for flavor and tenderness. The finished dish has a golden color and a crispy, aromatic texture.
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  Shredded Pork Intestines

  Thousand-thread intestines is a dish made primarily from pig intestines, which are finely sliced into thin strands and then cooked. During preparation, the intestine threads fully blend with various seasonings, creating a unique texture and flavor.
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  Bubble Fish Tofu

  Bopo Fish Tofu is made with fresh, tender fish meat and soft tofu. The fish meat is carefully prepared and paired with smooth tofu to create a delicate texture. The dish is steamed or lightly boiled to preserve the natural flavors of the ingredients.
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  天门滑肉

  天门滑肉是一道以猪肉为主要食材的菜肴，选用瘦肉切片后用淀粉和蛋清腌制，再与青椒、胡萝卜等配菜一同炒制而成。制作过程中注重火候，使肉质滑嫩，口感细腻。
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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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  嬢嬢炸酥肉

  嬢嬢炸酥肉是一道以猪里脊肉为主料，切片后用调料腌制，再裹上淀粉糊，放入油锅中炸至金黄酥脆的菜肴。制作过程中注重火候控制，使肉质外酥里嫩。
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  Small Red Pot

  Xiao Hong Pot is a stewed dish primarily made with pork, cabbage, and vermicelli. Pork slices are cooked with cabbage and vermicelli in a pot with water or broth, simmered over medium-low heat until tender. Add ginger and scallions for enhanced flavor.
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  极品蟹柳

  极品蟹柳主要由新鲜蟹柳和优质淀粉制成，经过腌制、搅拌、成型后蒸制或煎制而成，口感细腻，富有弹性，保留了蟹肉的鲜美风味。
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  Beef Tallow Broth Base

  Beef tallow base made with beef tallow, fermented broad bean paste, chili, Sichuan peppercorns, ginger, garlic, and scallions, commonly used in hot pot. Heated to blend spices and tallow for a rich flavor foundation.
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  Brown Sugar Ice Tangyuan

  Red sugar ice tangyuan is made primarily from glutinous rice flour dumplings, cooked with red sugar and water. After boiling, the tangyuan are cooled in ice water to achieve a chewy texture. As the red sugar melts during heating, it forms a thick syrup that blends well with the tangyuan for delicious consumption.
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  Fried Rice with Eggs

  Fried rice with eggs is a home-style dish primarily made from rice, eggs, and green onions. The method involves breaking up leftover rice, mixing eggs with a pinch of salt, heating a wok with oil, pouring in the egg mixture to cook until set, then adding the rice and stir-frying. Finally, sprinkle with chopped green onions and适量 salt, and stir-fry evenly.
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  Bull-style Stir-fried Beef

  Wang Bao cold-mixed beef is a chilled dish made with fresh beef sliced or shredded, marinated and mixed with scallions, ginger, garlic, cilantro, and seasoned with soy sauce, vinegar, chili oil, sesame oil, and Sichuan pepper powder.
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  Cilantro Beef Strips

  Cilantro beef strips is a dish made primarily with beef and cilantro. Beef is sliced into thin strips, marinated with seasonings, then stir-fried and mixed with chopped cilantro.
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  Fresh Duck Blood

  Fresh duck blood is a dish primarily made with fresh duck blood as the main ingredient. The duck blood is carefully processed to maintain its tender texture and is typically cooked simply with seasonings such as chili, scallions, ginger, and garlic to highlight the natural freshness of the duck blood.

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