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Qihong Hot Pot

火锅 · ⭐ 4.0

No. 28 Sha Xi Road, Annex No. 12

Dishes

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  Nine-foot Duck Intestines

  Jiushao duck intestine is a dish featuring duck intestine as the main ingredient, quickly blanched in boiling water, then mixed with garlic, chili, and Sichuan pepper for a crisp, tender, and elastic texture.
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  Ten-Second Sea Cucumber Sprouts

  A quick cold dish made with fresh sea cucumber sprouts, briefly blanched and tossed with garlic, vinegar, soy sauce, and a touch of sugar for a crisp, refreshing taste.
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  Shredded Yellow Tripe

  Thousand-threaded yellow throat is a dish made from pig or beef yellow throat, sliced into fine threads after cleaning, then stir-fried with scallions, ginger, and garlic. It's blanched to remove odor, then cooked with seasonings for a crisp texture and rich aroma.
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  Sliced Beef with Green and Red Peppers

  Double Pepper Beef is a dish made primarily with beef, paired with green and red peppers. The beef is sliced and marinated with seasonings, then stir-fried together with sliced green and red peppers to retain the freshness and texture of the ingredients.
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  Fresh Beef Tripe

  Fresh beef tripe, quickly blanched to retain crispness, served with spicy sauce or garlic oil dressing for a bold, numbing flavor.
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  Grassland Lamb Tripe

  A Sichuan-style dish made with fresh lamb tripe, stir-fried with chili, Sichuan pepper, garlic, and other seasonings for a spicy and crunchy texture.
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  Fresh Duck Tripe Salad

  A Sichuan-style cold dish made with fresh duck gizzard and pork stomach, blanched and tossed with garlic, chili oil, and cilantro for a crisp, spicy flavor.

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