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Changjiang Hui Dock Hot Pot (Hongyadong Store)

火锅 · ⭐ 3.6

No. 7, Chaoqian Road (next to Lavande Hotel)

Dishes

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  Two Rivers Hot Pot Base

  A fusion hot pot base with Sichuan-Chongqing flavors, made by stir-frying beef tallow, broad bean paste, Sichuan peppercorns, chili, ginger, garlic, and other spices, often enhanced with medicinal herbs for a rich, numbingly spicy taste.
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  Kung Fu Pork Slices

  Mapo腰片 is a dish featuring pork kidneys as the main ingredient, accompanied by green and red peppers. The kidney slices are marinated with cooking wine and ginger to remove odor, then quickly stir-fried with vegetables and seasonings. Proper heat control ensures tender, smooth texture.
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  Spicy Tofu Cubes

  A spicy Sichuan-style dish made with fried tofu cubes stir-fried in chili, garlic, and fermented bean paste, delivering a bold, aromatic flavor.
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  Mountain City Fish Stick

  A Sichuan-style dish made with fresh grass carp, seasoned with chili, Sichuan pepper, and fermented bean paste, delivering a spicy and numbing flavor.
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  Handmade Shrimp Paste

  Handmade shrimp paste is made from fresh shrimp meat, which is carefully processed to remove shells and veins, then finely chopped into smooth shrimp paste. Through stirring and pounding, the shrimp becomes more elastic. Finally, the shrimp paste is shaped into balls and boiled to achieve a delicate, tender texture.
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  Hand-Made Pork Meatballs

  A traditional Chinese dish made by hand-mixing fresh pork into meatballs, then boiling or pan-frying until tender and flavorful.
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  Sea lettuce

  Sea lettuce sprout is a dish primarily made with sea lettuce sprouts. Fresh or rehydrated sea lettuce sprouts are typically cleaned, blanched, and then stir-fried with other ingredients such as minced garlic and chili peppers, or served cold in a dressing. The preparation method is simple and emphasizes preserving the crisp and tender texture of the sea lettuce sprouts.
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  Nine Delicacies of the Yangtze River

  A fusion dish featuring nine regional ingredients from the Yangtze River area, prepared using steaming, braising, and stewing methods to highlight natural flavors.
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  Cilantro Tender Beef

  Cilantro tender beef is a dish made with tender beef as the main ingredient and cilantro as the secondary ingredient. To prepare, first slice the tender beef and marinate it with seasonings to infuse flavor. Next, heat oil in a wok and quickly stir-fry the beef slices until they change color. Finally, add chopped cilantro and stir-fry evenly before serving.
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  Quail Egg

  Quail 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.

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