Shenzhen｜Yu Jia Wang

Crispy Grass Carp Slices The fish slices are as thin as cicada wings, almost transparent, and each piece is meticulously cut to ensure a uniform texture. When lightly swished in the congee-based hot pot, the slices instantly become crispy and tender. Salt and Pepper Fish Fins The fish fins are carefully cooked to achieve a crispy exterior while maintaining the tender freshness of the fish meat inside, making it irresistible to take bite after bite. Congee-Based Hot Pot Yu Jia Wang's congee-based hot pot is made by boiling pure water with carefully selected rice. Once the rice is cooked, it is removed, and fish bones are added to continue simmering, creating a pot of milky white rice soup. This serves not only as the hot pot base but also as a way to preserve the original flavors of the ingredients.