Fafa Hot Pot
火锅 · ⭐ 4.0
No. 172–176 Shangxing Street
Dishes
PotatoPotatoes are peeled and cut into cubes or slices, then cooked by frying, boiling, steaming, or stir-frying. Common preparations include potato shreds, braised potatoes with meat, mashed potatoes, and french fries. The main ingredient is potatoes, with optional seasonings such as scallions, ginger, garlic, and chili peppers added according to taste.
Salted DuckBǎng Yā is a cured duck dish made by salting, air-drying, or smoking the duck. It's seasoned with salt, spices, and seasonings, then dried or smoked to create a unique flavor.
Premium CatfishA Sichuan dish made with fresh catfish braised in a spicy and numbing sauce of fermented broad bean paste, chili, and Sichuan peppercorns, resulting in tender fish with bold flavors.
TripeTripe, primarily made from the rumen of cattle, is finely processed to achieve a tender texture. It is typically sliced and served with spicy hot pot or cold dressing, offering a crisp and refreshing taste—making it a popular choice in hot pot dishes.
Beef Tallow Broth BaseBeef tallow base made with beef tallow, fermented broad bean paste, chili, Sichuan peppercorns, ginger, garlic, and scallions, commonly used in hot pot. Heated to blend spices and tallow for a rich flavor foundation.
BeefBeef dishes are primarily made with high-quality beef and prepared using cooking methods such as stewing, boiling, and stir-frying. During the cooking process, seasonings like scallions, ginger, garlic, chili peppers, and Sichuan peppercorns can be added according to taste, allowing the beef to fully absorb the aromas of the seasonings for a tender and juicy texture.
Sichuan Taro NoodlesSweet potato starch noodles are a type of vermicelli made from sweet potato starch. Soak and cook before eating. Commonly stir-fried with vegetables, meat, or seasonings, or used as an ingredient in soups. Soak soft, blanch, then stir-fry or simmer with other ingredients.
Lotus Root SlicesLotus root slices are made from fresh lotus roots, washed and sliced, then combined with seasonings such as garlic and chili peppers, and cooked by stir-frying or served cold. The dish showcases the natural white color of the lotus root slices, offering a crisp and tender texture—making it a refreshing home-style delicacy.
Duck IntestinesDuck intestine, made primarily from fresh duck intestines, is carefully cleaned and processed to maintain its tender texture. It can typically be paired with various seasonings and cooking methods such as stir-frying, boiling, or grilling, creating a variety of delicious dishes. Its unique texture and rich nutrition make duck intestine one of the ingredients beloved by many diners.
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.
Foie GrasFoie gras is a delicacy made primarily from rich and tender goose liver, carefully prepared through meticulous cooking techniques. Its preparation typically includes steps such as marinating and poaching to preserve the liver's delicate texture.
Goose IntestinesGoose intestine is a dish made from goose intestines, typically cleaned, blanched or marinated, then quickly stir-fried or boiled. Common preparations include stir-frying with garlic, chili, and cilantro, or serving in hot pot.
Goose MeatGoose meat is a dish made primarily with goose meat, which is sliced, marinated, and then stir-fried. The texture is tender, and the flavor is rich.
Yellow throatYellow throat is made from the large blood vessels of livestock such as pigs and cattle, processed by cleaning and slicing to reveal a golden-yellow appearance. It is commonly used in hot pot or stir-frying, offering a tender texture and rich nutritional value.