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Thirty Meters Underground Air-Raid Shelter Old Hot Pot (Headquarters)

火锅 · ⭐ 3.5

No. 23-3 Tongxin Yicun, Citong Road

Dishes

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  Nine-grid Red Soup Hot Pot

  A spicy Sichuan hot pot with a nine-grid design, allowing different ingredients to be cooked in each compartment using a rich red broth made from chili, Sichuan pepper, and beef tallow.
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  Five-Spice Li Zhuang Pork

  A traditional Sichuan dish made with pork belly boiled and sliced, then seasoned with five-spice powder for a rich, aromatic flavor.
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  Big Catfish

  Big catfish is a dish primarily made with big catfish as the main ingredient. The fish is usually cleaned and cut into pieces or cooked whole. Common cooking methods include braising in soy sauce, steaming, or frying, with seasonings such as ginger, scallions, and garlic to make the fish meat tender and flavorful.
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  Xiao Jun Gan

  Xiao Jun Gan is a traditional dish made primarily from chicken gizzards or duck gizzards, carefully marinated and threaded onto bamboo skewers. It is cooked by grilling or frying until the outside turns golden and crispy while the inside remains tender and juicy. Finally, it can be sprinkled with seasonings to enhance its aroma.
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  Handmade Glutinous Rice Balls

  Handmade glutinous rice balls made from rice flour, filled with sweet fillings like sesame or red bean paste, boiled and served as a traditional dessert.
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  Signature Crispy Pork Strips

  A classic Chinese dish made with marinated pork belly, deep-fried to golden crispiness, offering a satisfying crunch and rich flavor.
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  Crystal Tender Beef

  A dish made with tender beef steamed with vegetables like wood ear and carrot, resulting in a translucent, juicy texture.
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  Tender Beef

  Bābā beef is a dish made primarily from beef shank, sliced and slowly braised in a seasoned broth until tender and flavorful, resulting in a soft, easy-to-chew texture. It's typically cooked with green onions, ginger slices, star anise, and other spices.
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  Fresh-cut Wagyu Strip

  Freshly 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.
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  Fresh Duck Blood with Offal

  A Cantonese dish made with fresh duck blood and pork offal, stir-fried quickly with aromatics for a tender and flavorful bite.

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