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Tianhao Copper Pot Hotpot (Taixiangli Branch)

火锅 · ⭐ 3.8

Ground-floor shop, Building No. 1, Wujin Residential Community, Dunhua North Road

Dishes

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  Potato

  Potatoes 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.
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  Big Knife Tripe

  Big Knife Tripe is a dish made primarily from fresh beef tripe. The tripe is carefully processed and cut into large pieces, then marinated with a specially prepared chili sauce and spices. During cooking, it is stir-fried quickly over high heat to maintain its tender texture and achieve an appealing color.
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  Signature Mao Xue Wang

  Signature Mao Xue Wang features duck blood, tripe, yellow throat, and layered stomach as main ingredients, combined with bean sprouts, potato slices, and vermicelli, cooked in a spicy chili oil broth, delivering rich, aromatic, and intensely flavorful taste.
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  Spicy麻 Pork Crisps

  Spicy麻小酥肉 is made primarily from pork, which is first marinated to absorb flavor, then coated with a special spice batter and deep-fried until golden and crispy. Finally, it is seasoned with chili salt and chili powder to deliver a satisfyingly crunchy texture.
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  Sichuan-style Pepper and Garlic Water-boiled Fish

  Fresh fish is the main ingredient, combined with Sichuan peppercorns, chili, garlic, and other seasonings, cooked by boiling in water. The fish meat is tender and smooth, with a spicy, numbing, and fragrant flavor, rich broth characteristic of Sichuan cuisine.
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  Special Boiling Frog

  Fresh frog legs are stir-fried with dried chili, Sichuan peppercorns, garlic, ginger, and other spices in hot oil, then simmered in broth. The dish is spicy, numbing, and aromatic with tender texture, showcasing authentic Sichuan flavor.
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  Pig Trotter and Chicken Claw Pot

  Pig trotters and chicken claws are braised and then slowly stewed in a clay pot. The broth is rich and the texture soft and gelatinous, high in collagen.
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  Pepino Pork Intestines Chicken

  Fresh pork intestines and chicken are blanched, stir-fried, then stewed with Sichuan peppercorns and dried chili peppers. The broth is bright red, fragrant, with a spicy, numbing, savory flavor. The intestines are tender, and the chicken is well-seasoned.
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  Sauced Pork

  Sauce meat is a traditional dish made primarily from pork belly. First, the pork belly is marinated to absorb flavors, then cooked or steamed until tender. Finally, it is glazed with a specially prepared sauce, allowing the meat to fully absorb the aroma and taste of the sauce.
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  Copper Pot Boiled Offal

  A dish featuring boiled offal, such as beef or pork tripe, cooked in a copper pot and served with dipping sauce.
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  Bamboo Shoots

  Bamboo shoots are primarily made from fresh bamboo shoots, which are washed and cut into segments, then cooked with simple seasonings such as salt and cooking oil through steaming or stir-frying, preserving the original fragrance and crisp texture of the bamboo shoots.
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  Spicy Hot Pot with Tripe

  Spicy hot pot made with pork stomach, seasoned with chili, Sichuan pepper, ginger, and green onion. Thinly sliced pork stomach is quickly blanched in boiling broth to retain tenderness. The rich broth is made from beef tallow, doubanjiang, garlic, and star anise.

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