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Hongya Cave Old Pot (Tianjunyuan Store)

火锅 · ⭐ 4.7

Tian Tong Yuan East Courtyard, Tian Tong Yuan North Subdistrict

Dishes

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  Sliced Pork Kidney with Big Knife

  Big Knife腰片 is a dish primarily made with pig kidneys. During preparation, the pig kidneys are sliced into thin, uniform pieces using precise knife skills. Typically, the slices are marinated with a specially prepared seasoning before cooking to maintain their tender and fresh texture.
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  Crispy Pork Strips

  Succulent pork slices, made from fatty pork belly, are marinated and then deep-fried until golden and crispy. To prepare, the pork belly is sliced thinly, seasoned with salt, cooking wine, and five-spice powder, then fried in hot oil until perfectly crisp.
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  Torn Fresh Beef Tripe

  Hand-teared fresh beef tripe is a dish made from fresh ox tripe, torn by hand and quickly blanched to retain its crisp tenderness. Typically mixed or stir-fried with chili, Sichuan pepper, garlic slices, and green onion segments to highlight the ingredient's natural flavor.
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  Hongya Cave Full Chili Oil Pot

  Hongya Cave Full Red Oil Pot is a spicy hot pot base made from beef tallow, chili peppers, Sichuan peppercorns, and other ingredients, simmered with various meats and vegetables like tripe, duck blood, and greens.
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  Braised Pig's Feet

  Braised pig trotters is a dish made primarily from pig trotters, slow-cooked until tender and flavorful. The trotters are first blanched to remove odor, then simmered with soy sauce, cooking wine, star anise, ginger, and other seasonings until soft and rich in gelatin.
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  Braised Chicken Feet

  Braised chicken feet is a dish primarily made with chicken feet, which are first blanched and then slowly stewed or steamed with seasonings until tender and flavorful. Common spices such as star anise, cassia bark, and bay leaves are used for seasoning, and some recipes include soy sauce and rock sugar to enhance color and taste.
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  Spicy Beef with Chili Crust

  Huluakou beef is a dish made primarily with beef shank, stir-fried with chili and Sichuan pepper. Thinly sliced or cubed beef is sautéed with huluakou (a blend of dried chilies and Sichuan pepper), then seasoned with scallions, ginger, garlic, and doubanjiang before slow-cooking until flavorful.
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  Gongcai Meatballs

  Gongcai meatballs are made by mixing minced pork with chopped dried stem mustard, then forming and cooking them by frying or boiling. The crispy texture of gongcai complements the tender meat.
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  Fresh Duck Intestines

  Fresh duck intestine is a dish primarily made with fresh duck intestines, typically cleaned and quickly blanched or stir-fried in boiling water to maintain its crisp and tender texture. It can be seasoned with garlic, chili, scallions, and ginger, or combined with other ingredients such as bean sprouts and green peppers during cooking.
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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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