La Fu Jing Spring Water Hot Pot · Bullfrog Fish Head Hot Pot (Chenggong Branch)
火锅 · ⭐ 3.7
No. 33, Gaochang Street (near Dounan Flower Market and Dounan Metro Station)
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Holey Pork SkinA traditional Chinese dish made from pork skin, soaked, blanched, and sliced, then stewed with seasonings until tender and chewy, rich in collagen.
Mother-Child Hot PotA hot pot dish featuring a large pot (mother) and a small pot (child), typically with spicy or clear broth, served with meats, seafood, and vegetables for layered cooking.
Signature Red Soup PotA spicy and aromatic hot pot made with beef, offal, and vegetables in a rich red broth, typical of Sichuan cuisine.
Premium Goose IntestinesPremium goose intestine is a dish made from fresh goose intestines, cleaned and blanched, then stir-fried with garlic, chili, scallions, and ginger. The texture is crisp and tender, with a smooth mouthfeel—commonly used in hot pot or stir-fries.
Spicy Tripe SkewersA spicy Sichuan-style dish made with tender tripe skewered and stir-fried with chili and Sichuan peppercorns, delivering a bold, numbing heat.
Beef TripeBeef tripe is made from fresh beef tripe, combined with appropriate seasonings and spices, and cooked to perfection. During preparation, the tripe is thoroughly cleaned and sliced thinly, then cooked using a unique technique to maintain its tender texture. Finally, it is quickly stir-fried with seasonings to allow the tripe to fully absorb the flavors.
Pork Shank SlicesPork shank slices are a dish made from pork legs, braised or stewed and sliced, offering tender, flavorful meat with a rich aroma.
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.