In the past two days, one of the main reasons why my mobile phone rang frequently was because I came to make appointments for dinner.
no, exactly,is about "pot", because Xiong Qigong Crazy Monk Hotpot has quietly started trial operation.
But no matter how low-key it opens, it can't escape the noses of the gluttons. Who told us to wait for the beef.Now, it's finally here!
trial operation for two weeks
This Wednesday, February 2th to February 15th
During trial operation:
7% off the bottom of the pot!
Plus there is a free per table$20 voucher
As a return gift for regular customers in the future!
It is currently in trial operation, it is recommended to make an appointment to eat
directly to the end
View how to book
Friends who can’t wait to make a reservation can also walk-in to try their luck~
❗️❗️❗️
/Start with a key point/
This is the ceiling of the three seafood pot bottom in Seattle, right?
Five pot bases with different flavors,
Take your pick~
And this soup base has its own characteristics
Before eating hot pot, it is recommended to drink soup first!
Beef Pot Bottom:
Unforgettable meal
For so many years, I always remember the beef with the feet that I ate when I returned to China. It just so happens that it is also the special pot bottom of this store.
Stilt beef originated from the diners who ate beef in the early days. Because there were few stools, they stood and stepped on the crossbar under the table to eat happily. The feet were raised high, so it got its name.
With the improvement of time and people's dining environment, the stilted beef has also changed from a bowl of beef and offal, and has been upgraded to today'sStilt Beef Hot Pot.
In a pot of rich and mellow beef soup, there are faintly ground medicinal herbs floating, and evenly sliced beef offal rolls in the soup, and the aroma comes to the face with the firepower, mixed with the warm smell of traditional Chinese medicine.
The secret Chinese medicine bag in the soup is one of the secrets of the delicious taste. More than 20 kinds of Chinese herbal medicines not only nourish the health, but also increase the aroma, remove the fishy smell, promote body fluid and health, take a bite of beef offal, soft and delicious, and then continue to rinse Meat, the good taste is endless.
Hot pot with yellow persimmon soup base:
Why does it sound so fresh?
This yellow persimmon is not the other yellow persimmon, but fromYellow tomatoes from Wuyuan County, Inner Mongolia.
So essentially, this is aUpgraded Tomato Pot, the color is golden, the taste is sweet and sour, and the shabu-shabu meat is very refreshing.
This kind of soup base is currently the only one in Seattle. The key is low-calorie and healthy. It also supplements vitamin C while losing weight. The yellow soup color is also excellent when paired with noodles.
/Tips for yellow persimmon soup base/
This pot bottom is very friendly to children and vegetarians.
The remaining three pot bottoms are also classic and fragrant.
Four Seasons Mushroom Pot:
I thought it was ordinary, but it was delicious and amazing!
Everyone is no stranger to the mushroom soup base, it is a must-have in every hot pot restaurant. I ordered it with the attitude of trying it out, but I did not expect this mushroom soup to be very good, it is the most filling mushroom soup base I have ever eaten!
The taste is very fresh and sweet, highlighting the aroma of the mushrooms, paired with his family's secret dipping sauce, it's a must!
Spicy tomato pot:
Hot and sour stars must order!
The bottom of this special pot has a very strong tomato flavor, and the standard configuration is slightly spicy, which is also a second choice for those who want spicy food but can't eat butter pot.
The bottom of this pot can also be added with spicy and spicy, which is almost 3⭐ spicy level. Spicy and sour, the taste is just right!
Butter pot, the first choice for spicy food lovers!
Everyone knows that it is not easy to make a small pot with butter.But Xiong Qigong always makes small pots, but the taste is not inferior at all!
No sauce is used, the taste is very strong, the butter tastes very fragrant, the natural spices, chili and peppercorns are all more delicious as they cook.And the victory lies in that one pot per person, my friends who don’t eat spicy food and I can have dinner appointments without burden in the future!
The ingredients are excellent, you must pay for it
No matter what kind of pot bottom you choose, the soul of hot pot, or in a "rinse"word.
Shabu-shabu, the soul of his family is in the meat.As a carnivorous star, this is really one of the most cost-effective hot pot restaurants I have ever eaten
For one reason only:
What you can see in the whole store is wagyu
What?
Can you eat high-quality Wagyu at the price of ordinary meat?
Can't believe it? But here it is
①
Kobe Beef & Beef Flank Sirloin
What is the upper brain of the cow, the flank spine of the cow?, Kobe beef, snowflake flank (neck)
Put it in the pot and take it out as soon as it rolls, all the meat is fragrant, and the taste is just one word:
Incense
Even without any seasoning, it is not bland at all.
The praise for wagyu is unanimous across the table, that is to say, if the hot pot eats meat, it is right to come here.
Wagyu beef tongue, remember and don't miss it!
②
Crystal Miron
The taste is between Kobe beef and side neck Wagyu, wrapped in egg white, slightly fat and tender, it is really delicious after rinsingInstant access.
But don't just be greedy for delicious food, eat too much if you don't pay attention, otherwise you will get tired easily.
③
pork
I ordered a plate of pork and found that there was no pig smell at all. After reading the menu, I realized that it was the highest quality black pork, which was very tender.
4
Tofu
It is an alkaline-flavored tofu that is burnt on the outside and tender on the inside. It tastes first-class when eaten hot with chili noodles. It is a small barbecue that is perfect for hot pot.
⑤
Seafood
There are not many seafood categories. The boss said that new ones will continue to be added. Qigong Shrimp Slider is a must~
Rocket squid has to be arranged too.The squid is fresh enough, so it is very springy, and the crispy fish fillets have not been bleached. The appearance is average, but the real ingredients!
⑥
蔬菜
There are too many vegetables, so I won’t elaborate on them one by one.But this yuba shop uses fresh yuba, not soaked yuba. If you like it, you must have a copy~
The bamboo fungus uses unbleached bamboo fungus, and other delicious ones, just wait for the guest officer to discover by himself!
There are also a lot of ingredients that sound like tears are streaming down, please allow me to give you a name for the dish:
Spicy Wagyu Dragon
Vermicelli Goose Intestines
Beef offal
Kung Fu Duck Blood
Wagyu Shrimp Slider Bell Roll
Crispy Black Hairy Belly
Boneless Grass Carp Fillet
Sea Duck Egg Shrimp Balls
Caviar bag
……
Although Xiong Qigong sounds a bit unfamiliar overseas, in fact, in China, he has already pioneered the beef hot pot.
In order to adapt to overseas markets,
All the pots here are independent small pots, clean and hygienic;
The decoration murals are all hand-painted, welcome to check in;
Side dishes and ingredients are optional,
Wagyu is also selected from branded meat,
The soup base does not play with technology and hard work.
If there is a hot pot,
Finally, people who don't eat spicy food can also rejoice,
Then it must be here.
❣️Appointments are recommended during the soft opening period❣️
Crazy Monk Hotpot Xiong Qigong
(I.e.
221 5th Ave S, Seattle, WA 98104
🅿️
There are various paid parking lots and street parking spaces nearby
Accept walk-in guests, but it is recommended to make an appointment in advance
️ ️
Reservation method
Scan the QR code to make an appointment or queue up⬇️
⏰
Trial business hours:
Wed-Mon 5pm–11:30pm
Every Tuesday is a day off
Phone: 206-485-7289
Writing | Jane
Photography |
Edit | Suck cat Di, Jiang Ziya
* This article is an original article on food,
It represents the author's position and does not involve any commercial interests.
It is for transmission and reference only and does not constitute any suggestion of behavior.
