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Qianhai Canned Hot Pot (No. 37 Qinglong Street Courtyard Store)

火锅 · ⭐ 4.3

No. 37, Qinglong Heng Street, Jingguanyi Subdistrict, Annex No. 44 (near Shangri-La Hotel)

Dishes

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  Spicy Hot Pot Skewers

  Sichuan-style skewered food is a delicacy where various ingredients are threaded onto bamboo skewers and cooked in a spicy and numbing broth. The ingredients are diverse, including meats, seafood, and vegetables, which absorb the rich, spicy flavor of the broth after cooking.
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  Five-Spice Brain

  A Sichuan dish made by stewing pig brain with five-spice ingredients, resulting in a tender and fragrant delicacy.
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  Rabbit Kidney

  Rabbit kidney is a dish made by stir-frying or deep-frying sliced rabbit腰部 muscle, known for its tender and chewy texture.
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  Cold Pot Skewers

  Cold pot skewers involve threading various ingredients onto bamboo sticks, marinating them in a special sauce, then cooking in a cold pot. Main ingredients include meats (beef, chicken, pork), vegetables (potato, lotus root, cabbage), and soy products (tofu, bean skin). After串ing, mix with secret sauce, then heat in a cold pot until cooked through while preserving original flavors.
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  Crispy Pork Ribs

  A dish featuring crispy fried pork ribs with vegetables, known for its crunchy texture and spicy flavor.
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  Pork Tetra

  掌中宝 is a refined Chinese dish primarily made from chicken cartilage. During preparation, the chicken cartilage is marinated to absorb flavor, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, resulting in a rich and layered texture.
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  Maling Luncheon Meat

  Merin Lunch Meat is a processed meat product primarily made from pork. The pork is minced into a paste, mixed with starch, salt, and other seasonings, then molded and steamed at high temperature. The finished product has a reddish color and a delicate texture.
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  Explosive Juicy Rabbit Kidney

  A Sichuan dish made with fresh rabbit kidneys, marinated and quickly stir-fried to achieve a tender, juicy texture with bold spicy flavor.
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  Special Dry Dip

  A spicy and aromatic condiment made from chili, Sichuan pepper, sesame, and peanuts, commonly used as a dipping sauce for hot pot or cold dishes in Sichuan cuisine.
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  特色鸭舌

  特色鸭舌以鸭舌为主要食材，经过清洗、焯水处理后，用调料腌制，再通过炒制或炖煮的方式烹饪而成。成品色泽鲜亮，口感嫩滑，带有浓郁的调味香气。
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  Village Small Potatoes

  Village small potatoes is a dish made mainly with small potatoes, combined with green peppers, red peppers, and scallions, and stir-fried with oil. It has a crispy texture and a delicious taste.
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  Intertwined Hot Pot Noodles

  Winding Hot Pot Noodles is a dish made with rice noodles, combined with hot pot base, vegetables, meat, and seafood. Rice noodles are soaked, cooked, then mixed with prepared hot pot broth and various ingredients, stewed or simmered to absorb the rich flavors.
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  Cilantro Beef

  Cilantro beef is a dish primarily made with tender beef and fresh cilantro. To prepare it, first slice the beef thinly and marinate it with seasonings to infuse flavor. Next, quickly stir-fry the beef in hot oil until it changes color, then add cilantro pieces and gently stir until evenly mixed.
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  Spicy Beef Tripe

  Spicy beef is a dish primarily made with beef shank. The beef is sliced or cubed, blanched to remove odor, then stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste) to allow the meat to fully absorb the spicy and numbing flavors. During cooking, a small amount of soy sauce, cooking wine, and sugar are added for seasoning, and finally thickened with a slurry to reduce the sauce.

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