Aviation Show Hot Pot (Jintang Branch)
火锅 · ⭐ 4.0
Gate 4, Aviation College, Xuefu Avenue
Dishes
Cloud Flying PancakeCloud Flying Pancake is a thin pancake made primarily from flour, eggs, and water, pan-fried. It has a crispy texture and a light, cloud-like appearance with a unique flavor.
First-Class Nine-Foot Goose IntestineFresh goose intestine, meticulously cleaned and stir-fried with spicy Sichuan seasoning for a crisp, flavorful bite.
Premium Grade Fresh TripeFresh tripe from premium cuts, quickly blanched in spicy broth for a crisp and flavorful bite.
First-Class Snowflake BeefPremium snowflake beef slices marinated in secret sauce and quickly cooked, offering tender and juicy texture.
Quick-Cut Beef ShoulderQuick-cut beef shoulder uses tender shoulder meat, sliced quickly and stir-fried for a fresh, tender texture with aromatic seasonings.
Ultimate Splendor Layered TripeA premium dish featuring layered beef tripe slow-cooked in a spicy, aromatic sauce for a rich and satisfying texture.
Brown Sugar Glutinous Rice CakeRed sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
Classic Beef Tallow Hot PotA classic beef tallow broth is made by stir-frying beef tallow with fermented broad bean paste, chili, Sichuan peppercorns, ginger, and garlic, then boiling with stock or water for dipping beef, tripe, beef intestine, and vegetables—representative of hot pot cuisine.
Flying Goose Trampling Snow Shrimp PasteA delicate dish of shrimp paste shaped like footprints on snow, made with fresh shrimp and served over white radish or vermicelli for a refreshing taste.