3 Yuan 3 Selection Hot Pot (Time City Branch)
火锅 · ⭐ 3.9
No. 478, Heping Road
Dishes
Fresh Duck Intestine at DawnA dish made with fresh duck intestines stir-fried quickly with garlic, chili, and herbs, offering a crisp and spicy taste.
Shredded Tofu with NoodlesStir-fried tofu skin with shredded vegetables, a dish made by slicing tofu into thin strips, blanching them, and then stir-frying with green peppers and carrots. Seasoned with soy sauce, salt, and sugar.
Large-leaf Beef TripeBig leaf tripe is a dish made primarily from beef stomach. Fresh big leaf tripe is selected, cleaned, sliced, and quickly blanched in boiling water or stir-fried with oil to maintain its crisp and tender texture. It is commonly cooked with seasonings such as chili peppers, Sichuan peppercorns, garlic slices, and ginger slices.
Beef StewA hearty dish made with chunks of beef and vegetables, slow-cooked to tender perfection in a rich broth.
Pig Brain FlowersPig brain flower is a dish primarily made with fresh pig brain as the main ingredient. During preparation, the pig brain is first cleaned to remove the blood membrane, then gently blanched in boiling water until it reaches a semi-cooked state. Next, it is simmered with spices and seasonings such as scallions, ginger, garlic, chili peppers, and Sichuan peppercorns, allowing the pig brain to fully absorb the broth until thoroughly cooked, resulting in a soft and delicate texture.
Fatty Tripe StewPafatang is a dish primarily made with pork intestines. Typically, the intestines are thoroughly cleaned and boiled until tender, then mixed with rice flour or rice paste and cooked by frying or steaming in a pan. During preparation, seasonings such as scallions, ginger, garlic, and chili peppers are commonly added to enhance the rich flavor.
Fried Taro BallsA traditional Chinese snack made from taro, deep-fried or pan-fried until crispy outside and soft inside, with a naturally sweet flavor.
Spicy Tripe and Beef Tripe Stir-fryA spicy stir-fry dish made with pork stomach and beef tripe, seasoned with chili and Sichuan pepper for a bold, numbing flavor.
Kidney and Egg PlatterKidney and egg platter is a dish made mainly with pig kidney and eggs, usually sliced pig kidney is stir-fried with eggs, with a fresh and delicate taste.
Braised Chicken Feet with Tiger SkinHǔpí Jīzhǎo is made primarily from chicken feet. The chicken feet are deep-fried until the skin becomes crispy and bubbled, then marinated with seasonings to absorb flavor. Finally, they are steamed to allow the taste to penetrate into the inner parts, creating a texture resembling tiger skin.
Fizzy Tofu CubesFizzy tofu is a dish made primarily from dried tofu. The tofu is sliced, fried until the surface bubbles, then stir-fried with seasonings like soy sauce, sugar, and garlic. It's crispy outside and tender inside with rich texture.
Blood CakeBlood pudding is a dish made primarily from pig blood, often cooked with pork intestines and lungs. Fresh pig blood is mixed with seasonings, stuffed into small intestine casings, then steamed or stewed until set. It has a bright red color, soft texture, and rich flavor.
Cod RoseA refined Chinese dish made by steaming cod fish paste shaped into rose-like balls, served delicately with ginger and scallions.
Quail EggQuail eggs are a dish primarily made with quail eggs, typically prepared by boiling, frying, roasting, or steaming. Quail eggs are small and delicate, rich in nutrition, with a unique texture and aroma, often used in various Chinese culinary preparations.
Spicy Duck TongueSpicy duck tongues are a dish made primarily from duck tongues, blanched and stir-fried with chili peppers and Sichuan peppercorns. The tongues are crisp and tender, offering rich, bold flavors.