San Kou Zhu Shi Jing Old Hot Pot (Dafeng Branch)
火锅 · ⭐ 4.3
No. 9 Datian Road, Annex No. 2
Dishes
Braised Quail EggsPreserved quail eggs are a traditional dish primarily made with quail eggs. The preparation involves boiling the quail eggs, peeling them, and then soaking them in a seasoned brine made from soy sauce and various spices until fully flavored. After preservation, the quail eggs develop a deep color and rich, savory taste.
Handmade Shrimp BallsFresh shrimp meat is hand-pounded into a paste and shaped into small balls, offering a tender and flavorful texture, typically served in clear or spicy broth.
Oil-Puffed Tender BeefA Cantonese classic dish featuring tender beef slices quickly stir-fried in hot oil, seasoned with aromatics and sauce for a silky texture and rich flavor.
Oil-Poached TripeA Sichuan dish made by quickly stir-frying fresh tripe in hot oil with aromatics like ginger, garlic, and chili for a spicy, crisp texture.- Oil-Puffed Beef BellyA dish featuring beef belly marinated and quickly fried in hot oil until crispy outside and tender inside, popular in Chinese cuisine.
Oil-Poached Duck IntestinesA Cantonese dish featuring duck intestines quickly blanched in oil, served crisp and flavorful with garlic and ginger.
Spicy Beef in OilA spicy Sichuan dish featuring tender beef stir-fried with chili and Sichuan peppercorns, delivering a bold, numbing heat.
Secret Recipe Luncheon MeatSpecial recipe luncheon meat is made from pork, starch, salt, and seasonings, processed through grinding, mixing, stuffing, and steaming or baking. It has a cylindrical shape, firm texture, and smooth taste.
Jiudu Fine NoodlesA Sichuan specialty noodle dish made with fine rice noodles, seasoned with chili oil, Sichuan pepper, garlic, and scallions, offering a spicy and aromatic flavor.
Red Hot Pot BaseRed hot pot base is a spicy and aromatic blend used as the foundation for Sichuan-style hot pot, made with chili, Sichuan peppercorns, and beef tallow.
Duck BloodDuck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.
Black Tiger Shrimp DumplingsBlack tiger shrimp balls are made from fresh black tiger shrimp, which are deveined and washed before being minced into a shrimp paste. A suitable amount of starch and egg white is added and mixed until smooth. During cooking, the shrimp paste is squeezed into boiling water to set its shape, then cooked through and removed. It is served with clear soup or seasonings, offering a鲜嫩口感 and rich shrimp flavor.