Close

Zha Pa Xiangzi Hot Pot (Qianshan Tianyu Branch)

火锅 · ⭐ 3.7

180 meters southeast of the intersection of Changshi West Road and Tonghui Avenue

Dishes

• 

  Loofah

  Loofah is a refreshing vegetable dish with loofah as the main ingredient. The loofah is peeled and sliced, then stir-fried with seasonings such as minced garlic for a simple yet flavorful dish. The dish has a bright color and a tender texture, making it a common home-cooked meal in summer.
• 

  Five-Spice Beef Tripe

  Five-spice beef tripe is a dish made primarily from beef tripe, simmered with star anise, cassia bark, Sichuan pepper, bay leaves, and cloves for rich flavor.
• 

  Cold Pot Blood Dish

  A dish made with fresh pig's blood, slowly cooked at low temperature and served chilled, known for its smooth texture and spicy flavor.
• 

  Duarou Meilin Lunrourou

  Duarou Meilin Lunrourou is a type of luncheon meat made primarily from pork and various ingredients. It is made through marinating, mixing, and steaming, with a tender texture and rich meaty flavor.
• 

  Thick Pork Belly with Big Knife

  A dish made from thick-cut pork belly, marinated and cooked with a large knife technique, resulting in tender, flavorful meat.
• 

  Enoki Mushroom

  Bamboo fungus is a dish primarily made with bamboo fungus as the main ingredient. To prepare it, first clean the bamboo fungus thoroughly, then slice or tear it into strips according to preference. Next, cook it using methods such as stir-frying, boiling, or stewing, and add seasonings like salt and soy sauce to enhance flavor. Finally, cook until the bamboo fungus is fully tender and ready to enjoy.
• 

  Bubble Tofu

  Bubble Tofu is a dish made primarily from fried tofu cubes that puff up when deep-fried, then stir-fried with green and red peppers and seasoned to perfection.
• 

  Special Beef

  Our specialty beef uses premium beef shank, carefully marinated and then slow-cooked with a blend of spices and a secret sauce until the meat becomes tender and fully infused with flavor. The dish presents an enticing reddish-brown color, with clear beef grain, melting in your mouth, and a rich, lingering broth.
• 

  Red Soup

  Red broth made by simmering pork or chicken bones to create a rich stock, then adding tomatoes, chili peppers, onions, and other ingredients. Commonly served with tofu, meat, or seafood. The soup has a bright red color and a rich flavor.
• 

  Pea Shoots

  Pea shoots are made from the tender tips of fresh pea plants, prepared using simple cooking techniques such as stir-frying or blanching in hot pot. They have a bright green color and a crisp, delicate texture, making them a premium spring vegetable.

Reviews