A Hui Qianjiang Chicken Intestine Dry Pot · Soup Pot (Cuntan Branch)
川菜 · ⭐ 3.9
Cuntan Subdistrict, Jiangbei District, Greenland Bonded Center Phase II, beside Shangbawei
Dishes
Crispy Pork StripsSucculent pork slices, made from fatty pork belly, are marinated and then deep-fried until golden and crispy. To prepare, the pork belly is sliced thinly, seasoned with salt, cooking wine, and five-spice powder, then fried in hot oil until perfectly crisp.
Dry Pot Tender BeefA Sichuan dish featuring tender beef stir-fried in a dry pot with vegetables like bell peppers and onions, delivering rich aroma and spicy flavor.
Spicy Rabbit in Dry PotSpicy Rabbit in Dry Pot is a dish featuring rabbit meat as the main ingredient. The rabbit is blanched to remove odor, then stir-fried with dried chilies, Sichuan peppercorns, ginger, garlic, and other seasonings. It's finished with fermented bean paste, cooking wine, and soy sauce, then slowly stewed over low heat until tender and fragrant.
Pork Rib and Old Duck SoupA nourishing soup made with pork ribs and old duck, slowly simmered for rich flavor and health benefits.
Mung Bean Ice SlushMung bean ice slush is a refreshing dessert made primarily from mung beans and ice. The preparation involves blending cooked mung beans with ice, sugar, and other ingredients in a blender to create a smooth and细腻 ice slush. It has a delicate texture and a refreshing, sweet taste.
Ah Hui Chicken OffalA dish made with chicken offal (heart, liver, gizzard) stir-fried with chili, garlic, and ginger, offering a spicy and aromatic flavor.
Chicken Offal and Pork Rib Stir-fryA savory dish made with chicken offal and pork ribs, stir-fried or braised with seasonings for rich flavor.
Chicken Offal and Frog Stir-fryA spicy Sichuan dish made with chicken offal and frog, stir-fried with chili and Sichuan pepper for a bold, numbing flavor.