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Erlang Tian Ji · Eighteen-Year-Old Brand (Li Ri Rose Store)

火锅 · ⭐ 4.4

No. 11, Kuiqi 1st Road, Zone 4, Building A, Ground Floor, Units AP3 and AP4

Dishes

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  Hand-Beaten Shrimp Paste

  Fresh shrimp is peeled, deveined, and hand-beaten to create a gelatinous, tender paste, often served in soups or with vegetables for a delicate, savory flavor.
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  Spicy Charcoal-Grilled Frog Legs

  Spicy charcoal-grilled frog legs made with fresh frog meat, marinated in special spices and grilled over charcoal for a crispy exterior and tender interior, served with chili and Sichuan pepper.
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  Baby bok choy

  Baby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
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  Soft Tofu

  Soft tofu dish made by blanching tofu cubes or slices in water, then simmering in broth or water with ingredients like shrimp, minced meat, and mushrooms. Seasoned and cooked until flavorful, with careful attention to heat control for a delicate texture.
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  Spicy Frog Legs in Dry Pot

  Dry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
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  Signature Fresh Frog Legs

  Fresh frog legs stir-fried with garlic, ginger, and chili for a spicy and savory flavor.
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  Fried Tofu Skin

  Fried tofu skin is a dish made primarily from tofu skin. First, the tofu skin is soaked until soft, then drained and cut into suitable lengths. Next, it is deep-fried in hot oil until golden and crispy, and finally seasoned with salt or other seasonings as desired.
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  Crispy Black Tripe

  Crispy beef tripe is a dish made primarily from beef tripe, quickly blanched in boiling water to retain its tender crunch. It's commonly mixed with garlic slices, cilantro, and chili, or used as a hot pot ingredient.
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  Freshly Killed Frog

  A dish featuring freshly killed frogs, typically stir-fried or braised to highlight their tender texture and natural flavor.
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  Classic Double-Flavor Hot Pot Base

  A classic yin-yang hot pot base is a divided broth with one side being spicy Sichuan-style red oil broth made from beef tallow, chili, Sichuan peppercorns, and fermented bean paste, and the other side a clear soup broth simmered from chicken bones, pork bones, ginger, and scallions. Ingredients can be freely chosen for cooking meats, seafood, and vegetables.
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  Fresh Beef Meatballs

  Fresh beef balls are made primarily from fresh beef, which is finely minced and mixed with appropriate amounts of starch, egg liquid, and other ingredients. After being thoroughly blended, the mixture is shaped into balls. When cooked, the beef balls have a tender and juicy texture with an aromatic flavor, making them a nutritious and delicious dish.
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  Duck Intestines

  Duck 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.

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