Xushengji Unimproved Old Hot Pot (Luancheng Hongyuan Road Branch)
火锅 · ⭐ 4.3
No. 2-01, Hongyuan Commercial Building, Liye Street, Luancheng Town
Dishes
Premium Beef RibOne品肥牛 is a dish made primarily with high-quality beef slices, accompanied by various vegetables and seasonings. The beef slices are tender and juicy, paired with an array of vegetables and rich broth, presenting an appealing color and aroma.
不改良老火锅不改良老火锅以牛油和多种香料熬制底料，加入豆瓣酱、花椒、辣椒、姜蒜等调味，主要食材包括牛肉、毛肚、黄喉、鸭血、土豆、豆腐皮等，食材在沸腾的锅中煮熟后食用。
Nine-foot Duck IntestinesJiushao 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.
Cold Pot Duck BloodA Sichuan dish made with fresh duck blood, seasoned with garlic, chili, and Sichuan peppercorns, cooked in a cold pot for a smooth, spicy flavor.
手打嫩牛肉手打嫩牛肉是一道以新鲜牛肉为主料，经过手工捶打使肉质松软的菜肴。牛肉通常切成薄片或小块，加入适量调味料后反复捶打至肉质细腻，再进行炒制或煮制，保持牛肉的嫩滑口感。
Gongcai Lamb MeatballsA dish made of lamb meatballs mixed with Gongcai, steamed or boiled to retain tenderness and a unique aroma.
Glutinous Rice Balls in Fermented Rice SoupGlutinous rice balls in fermented rice wine is a traditional dessert, primarily made with glutinous rice balls and fermented rice wine. The preparation is simple: cook the glutinous rice balls until done, then add fermented rice wine and an appropriate amount of water, bring to a boil, and finally season with rock sugar or brown sugar according to personal taste.
Fresh Black Fish SlicesFresh black fish slices made from fresh carp, deboned and thinly sliced, stir-fried quickly in boiling water with ginger threads, green onions, and garlic, then drizzled with a savory sauce. The process preserves the tender texture of the fish.
Egg and Tender Beef Stir-fryA Chinese dish made by stir-frying tender beef slices with egg, resulting in a smooth and flavorful combination.
Spicy Tripe SlicesSpicy and numbing small intestines is a dish primarily made with pig or beef tripe. After cleaning and slicing, the tripe is marinated with rice wine and ginger slices, then stir-fried with chili peppers, Sichuan peppercorns, garlic, ginger, and doubanjiang (fermented broad bean paste).