Che Hot Pot (Longquan Wuyue Plaza Branch)
火锅 · ⭐ 4.7
No. 888, Middle Section of Taodu Avenue, Peach Blossom Li Pedestrian Street, Wuyue Plaza, 1st Floor (next to Gagaya Brain Snack, opposite Zanjiang Sichuan-style Barbecue) (Longquan Branch)
Dishes
Nine Grid Hot Pot BaseA hot pot base divided into nine sections, each with a different flavor such as spicy, mushroom soup, tomato, or clear oil, offering diverse tastes in one pot.
Original Flavor Fish Roe Shrimp PasteFresh shrimp paste blended with fish roe, steamed to preserve natural flavors—delicate, tender, and bursting with umami.
Double Flavor Shrimp PasteA dish featuring two-flavor shrimp paste made from fresh shrimp meat, seasoned differently and steamed for a delicate, bouncy texture.
Tai Chi Shrimp Dumpling PlatterFresh shrimp paste shaped into a Tai Chi pattern, steamed and served with vegetables for a delicate, savory dish.
Noodles with Potato StripsA simple home-style dish made by stir-frying thin potato strips with cooked noodles, seasoned with garlic, ginger, and soy sauce for a savory flavor.
Mango Sago Ice CreamYang Zhi Gan Lu frozen dessert is made with mango, tapioca pearls, coconut milk, and grapefruit. Mango puree mixed with coconut milk is frozen into a slush, then topped with cooked tapioca and fresh grapefruit for a layered texture.
Stewed Chicken Feet in Spicy SauceA spicy Sichuan dish featuring tender chicken feet simmered in a rich, aromatic sauce with chili and fermented bean paste.
Stewed Chicken Feet with Light Sauce 1Chicken feet are blanched, then stewed with ginger, garlic, and spices. A small amount of soy sauce and sugar is added for flavor. The sauce is thick and slightly sweet, with a tender, fragrant texture.
Fresh Mongolian TripeFresh Mongolian tripe is a dish primarily made with fresh beef tripe, which is cleaned and then cooked by blanching or quick stir-frying to maintain its crisp and tender texture. It is typically seasoned with葱姜蒜 (scallions, ginger, garlic) and chili for aroma, and some recipes may include fermented broad bean paste or Sichuan peppercorns for added flavor.- Huo Xiang Fish SlicesA dish made with fresh fish slices stir-fried with Huo Xiang, ginger, and garlic, featuring a delicate, fragrant flavor.
Chef's Freshly Sliced TenderloinPremium beef tenderloin sliced fresh upon order, served with secret sauce, steamed or quickly stir-fried, tender and juicy with natural flavor.- Chef's Sliced OnglueFreshly sliced beef brisket stir-fried by the chef, tender and flavorful with a savory sauce.
Stewed Beef in WineA Chinese dish made by stewing beef in a mixture of wine, soy sauce, and sugar, resulting in tender meat with a rich, aromatic flavor.
Flying Fish Roe Tofu with FishA dish made of soft tofu, flying fish roe, and fish meat, offering a delicate texture and fresh flavor.
Spicy Sweet Potato SkinA spicy Sichuan-style cold dish made from sweet potato skin, seasoned with chili oil, Sichuan pepper, garlic, and scallions for a bold, numbing flavor.