San Gu Mao Cai · Spicy Hot Pot (Tongxi Mingcheng Branch)
小吃快餐 · ⭐ 3.9
Room 106, Building 7, Tongjie, Jiangning District
Dishes
General Liu's Spicy BeefA spicy beef dish made with tender beef brisket and traditional Sichuan spices, slow-cooked to perfection for rich flavor.
Premium Beef RollsPremium beef rolls made from high-quality beef slices, marinated and cooked by steaming or boiling for a tender and flavorful dish.
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.
Frog LegsFrogs legs, known for their tender texture and delicious flavor, are the main ingredient in this dish. Typically stir-fried with chili peppers, scallions, ginger, and garlic, the frogs' legs are carefully cooked to achieve a tender and richly flavored result—making it a nutritious and delightful delicacy.
Special Spicy Boiled DishesA spicy Sichuan-style dish made by boiling various ingredients in a flavorful, numbing chili broth.
Premium Luncheon MeatPremium luncheon meat is made from high-quality pork, carefully processed and marinated with spices and seasonings, then roasted using a unique cooking technique. Its tender texture and rich flavor make it an ideal choice for lunchtime.
Snowflake Wagyu BeefSnowflake beef is made from high-quality beef, carefully sliced to maintain a tender and juicy texture. When cooked with a specially prepared sauce and simply pan-seared, it offers a delicate texture and rich flavor.
Spicy Pork SlicesSpicy pork slices is a dish made primarily from pork tenderloin, sliced and marinated, then stir-fried with chili peppers, Sichuan peppercorns, garlic, ginger, and green onions for rich flavor.
Spicy Chicken ThighSpicy chicken thigh meat made with marinated chicken thighs, fried or pan-fried until golden brown, then stir-fried with chili and Sichuan pepper. Tender and flavorful with a distinct spicy-numbing taste.