Tianfu Li Hot Pot (Kuanzhai Alley Branch)
火锅 · ⭐ 4.6
No. 51 Huaishu Street, 2nd Floor
Dishes
8-Second Fresh Duck IntestineA Sichuan-style cold dish made with fresh duck intestines quickly blanched for about 8 seconds and tossed in a spicy-savory dressing, offering a crisp and numbingly flavorful bite.
Thousand-Hammer Tender BeefPremium beef tenderized by repeated pounding and stir-fried with a secret sauce for a rich, tender texture.
Ancient Method Handmade Sliding MeatA traditional Chinese dish made by mixing pork tenderloin with egg white and starch, then gently frying to achieve a tender and smooth texture.
Sichuan Crisp TripeA classic Sichuan dish featuring fresh beef tripe quickly blanched to retain its crisp texture, served with garlic, cilantro, chili oil, and other seasonings for a spicy, numbing flavor.
Sichuan-style Tofu CubesA flavorful dish made from seasoned tofu cubes, popular in Sichuan cuisine.
手打糍粑手打糍粑是以糯米为主要食材，经过浸泡、蒸熟后手工捶打而成的食品。制作时将熟糯米放入石臼中反复捶打至黏稠成团，再分割成小剂子并搓圆或压扁，可直接食用或煎炸、烤制。口感软糯有弹性，常搭配糖、花生粉或红糖汁食用。
Slow-Cooked Braised BeefA traditional Sichuan dish featuring beef brisket slowly simmered in spices until tender and flavorful.
Freshly Sliced Pork Shoulder TenderFreshly sliced pork shoulder tender, marinated and quickly stir-fried or grilled for a tender and flavorful dish.
Tender Liver with Egg CustardA dish featuring tender pork liver gently steamed with egg white, resulting in a smooth and delicate texture.
Fresh Yak Blood (Cold Pot)Fresh yak blood, specially processed and mixed with spices and vegetables in a cold pot, offering a smooth and unique flavor.