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Grandma He's Chengdu Hot Pot (Baoding Branch)

火锅 · ⭐ 3.9

No. 108 Yuhua Street (formerly Tianyu KTV)

Dishes

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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Spicy Sliced Blood Curd with Oil Pouring

  Dan Dan Blood Sauté is a dish primarily made with duck blood, beef tripe, mung bean sprouts, and canned meat. The ingredients are first cooked, then hot oil is poured over the seasonings to enhance the aroma, and finally mixed well before serving.
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  Preserved Egg with Green Pepper and Eggplant Mash

  Pidan Qingjiao Lei Qiezi is a home-style dish primarily made with皮蛋 (preserved eggs),青椒 (green peppers), and茄子 (eggplant). The preparation typically involves steaming the eggplant until tender, then placing it together with the preserved eggs and green peppers into a mortar. Seasonings are added, and the mixture is crushed with a pestle until the ingredients are thoroughly blended, resulting in a unique texture.
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  Braised Pork Knuckle with Spicy Oil

  Braised pork knuckle with spicy oil is made primarily from pork knuckles. The knuckles are blanched, colored, and deep-fried until the skin wrinkles into a tiger-striped pattern. They are then placed in a clay pot with seasonings and slowly stewed. Finally, hot oil is poured over to enhance the aroma. The finished dish has a bright red color, tender meat that is rich but not greasy.
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  Sizzling Shrimp and Egg in Clay Pot

  A Chinese dish featuring fresh shrimp and eggs cooked slowly in a clay pot, resulting in a rich, savory flavor.
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  Stewed Triple Mushroom in Clay Pot

  A dish featuring three types of mushrooms—shiitake, oyster, and enoki—stir-fried in a clay pot for a rich, savory flavor.
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  Braised Meatballs in Clay Pot

  A dish of hand-pounded meatballs simmered in a clay pot, featuring tender, flavorful balls in a rich broth.
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  Braised Pork with Pickled Cabbage and Vermicelli in Clay Pot

  A traditional Northeast Chinese dish featuring braised pork belly, pickled cabbage, and vermicelli simmered together in a clay pot for rich, savory flavor.
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  Braised Pork Belly in Clay Pot

  Braised pork belly in a clay pot is a dish primarily made with pork belly. The pork belly is cut into pieces and placed in a clay pot with seasonings such as soy sauce, sugar, cooking wine, and ginger slices, then slowly stewed over low heat until the meat becomes tender and develops a glossy red color.
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  Clam with Garlic Noodles in Clay Pot

  Clay pot garlic rice noodles with shrimp uses fresh shrimp and rice noodles. Soak noodles, place in clay pot, add cleaned shrimp and garlic, ginger, scallions, then simmer gently until shrimp are cooked through and noodles absorb the flavorful broth.
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  Stewed Pork with Chili in Clay Pot

  A classic Chinese home-style dish featuring pork and chili peppers stir-fried slowly in a clay pot, resulting in tender meat and spicy, aromatic vegetables.
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  Stewed Fish Offal in Clay Pot

  Stewed fish offal is a dish made primarily with fish offal (including fish roe and fish swim bladder), combined with scallions, ginger, garlic, and appropriate seasonings, then slowly simmered in a clay pot. Its distinctive feature lies in preserving the tender texture of the fish offal while allowing the seasonings to fully penetrate, resulting in a delicious and flavorful dish.
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  Spicy Mapo Tofu in Clay Pot

  Spicy Mapo Tofu is a dish made primarily from tofu, combined with minced meat and fermented broad bean paste, among other seasonings. The tofu is cut into cubes and slowly simmered in a clay pot with the sautéed minced meat and broad bean paste, allowing the flavors to fully penetrate the tofu, resulting in a rich, spicy, numbing, savory, and aromatic taste.
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  Stir-Fried Bean Sprouts

  Vegetable stir-fried bean sprouts is a home-style dish using mung bean sprouts as the main ingredient, quickly stir-fried in hot wok with cool oil. Garlic and scallions are typically added for aroma while preserving the crisp texture of the sprouts.

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