Longshan Dock · Chengdu Zuimi Hot Pot (North University Branch)
火锅 · ⭐ 4.7
Ground-floor commercial unit, Building 9, Dayun Village Apartment, opposite Exit F, Zhichun Road Metro Station
Dishes
Nine-Second BeefNine-second beef is a quick-cooking dish primarily made with beef. Tender beef slices are typically marinated with seasonings and briefly blanched in boiling water for about 9 seconds until cooked, then quickly removed. The finished dish has a tender and smooth texture and is usually enjoyed with accompaniments such as scallions, ginger, garlic, or sauces.
Six-Second Spotted Bass SlicesSix-Second Spotted Bass Slices is a dish made with fresh spotted bass, quickly blanched and sliced. The fish slices are tender and delicious, usually served with seasonings.
Cold Pot Fresh Duck BloodCold pot fresh duck blood is a unique dish whose main ingredient is fresh duck blood. The preparation involves gently blanching the duck blood and then soaking it in a specially prepared cold sauce to maintain its tender texture. The cold sauce is made by mixing garlic paste, ginger, soy sauce, vinegar, and other seasonings, adding rich layers of flavor to the duck blood.
Sliced Pork Kidney with Big KnifeBig Knife腰片 is a dish primarily made with pig kidneys. During preparation, the pig kidneys are sliced into thin, uniform pieces using precise knife skills. Typically, the slices are marinated with a specially prepared seasoning before cooking to maintain their tender and fresh texture.
Crispy Beef TripeLarge crispy beef tripe is a dish made from fresh beef tripe, carefully processed and stir-fried with a specially prepared seasoning. The tripe is sliced thickly, offering a tender and elastic texture while preserving its original flavor during cooking.
Mom's Crispy Pork StripsMother's small crispy pork is a home-style dish primarily made with pork. The pork is cut into strips or chunks, marinated with seasonings, then coated in a starch batter and deep-fried until golden and crispy. The finished dish has a crunchy exterior and tender interior, offering a rich and satisfying texture.
Mountain Preserved Meat Mushroom RiceMountain腊味菌菇饭 features cured meats like腊肉 and腊肠, paired with fresh mushrooms such as shiitake and king oyster, steamed together with rice. The cured meats add rich aroma, mushrooms bring umami flavor, and the rice absorbs the oils and scents for a layered taste.
Fresh Hand-Cut LambHand-cut fresh mutton, made from freshly selected lamb and meticulously sliced by hand. The mutton slices are as thin as cicada wings, cooking instantly in the pot while preserving the meat's tenderness and nutritional value. With a simple hot pot method, you can savor the authentic flavor of the mutton.
Hand-Pressed Bubble Strawberry Ice JellyFresh strawberry bubble ice jelly is a chilled dessert made from strawberries and ice jelly. The jelly, made from pea starch or crystal powder, becomes transparent and smooth when soaked in cold water. Hand-kneading creates fine bubbles for texture. Sweetened with sugar syrup or honey and served chilled.
New Zealand Tripe Layered DishNew Zealand tripe is a dish primarily made with imported New Zealand beef tripe. After cleaning and blanching, the tripe is simmered with various spices to achieve a soft and flavorful texture. The finished dish has distinct layers and a rich taste, typically seasoned with辅料 such as green onions, ginger, and garlic.
Spicy Chicken FeetA spicy dish made with chicken feet marinated in a special sauce and slow-cooked to tender perfection.
Brown Sugar Glutinous Rice CakeRed sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
Self-Service CondimentsSelf-service condiments are a combination of seasonings that customers can mix and match themselves, typically including basic ingredients such as soy sauce, vinegar, chili oil, garlic paste, green onions, cilantro, and sesame paste. These are used to accompany hot pot, barbecue, cold dishes, or noodle dishes, allowing individuals to freely choose and blend according to their personal taste.
Sichuan Pepper BeefSichuan pepper beef is a dish made primarily with beef, seasoned with Sichuan pepper, scallions, ginger, garlic, and other spices. The beef is sliced and marinated, then stir-fried with sautéed Sichuan pepper, chili peppers, scallions, ginger, and garlic to allow the beef to absorb the unique numbing aroma and spiciness of the Sichuan pepper.
Shrimp and Beef SlurryShrimp and beef dish made with fresh shrimp and beef. Shrimp is minced and mixed with seasonings to form shrimp paste, while beef is sliced or minced and seasoned. The two are combined and steamed or stir-fried for a tender, delicate texture.
Fresh-cut Wagyu StripFreshly sliced sirloin is a dish made primarily from fresh beef from the sirloin cut. The sirloin portion has tender meat with clear muscle fibers. During preparation, the sirloin is sliced thinly and marinated briefly with a specially prepared seasoning. It is then cooked quickly by stir-frying or in hot pot style, preserving the natural flavor of the meat.
Fresh Duck IntestinesFresh duck intestine is a dish primarily made with fresh duck intestines, typically cleaned and quickly blanched or stir-fried in boiling water to maintain its crisp and tender texture. It can be seasoned with garlic, chili, scallions, and ginger, or combined with other ingredients such as bean sprouts and green peppers during cooking.
Spicy Tender BeefSpicy tender beef is a dish made primarily with tender beef, seasoned with various spices and chili peppers. First, the tender beef is sliced and marinated, then quickly stir-fried with chili peppers, Sichuan peppercorns, and other seasonings to maintain its fresh and tender texture.
Black Rice Glutinous DumplingsBlack rice glutinous rice cake is a traditional snack made primarily from black rice. The preparation involves soaking the black rice, steaming it until cooked, mashing it into a paste, shaping it into cakes, and then frying or baking until golden brown on both sides.