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Liu Shen Old Hot Pot (Tsinghua Middle School Directly Operated Branch)

火锅 · ⭐ 4.8

Shop No. 16, Jie Xin Ya Lin Commercial Street, Xinyuan Road

Dishes

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  Three-foot Goose Intestine

  A Sichuan dish made from fresh goose intestines, quickly stir-fried to achieve a crisp texture and bold spicy flavor.
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  8-Second Kelp Sprout

  Eight-second kelp sprout is a cold dish featuring kelp sprouts as the main ingredient. After briefly blanching and quickly cooling, the sprouts retain their crisp texture. Seasonings are then mixed in. Precise timing ensures the kelp sprouts are blanched in exactly eight seconds to preserve their freshness and tenderness.
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  Six Aunt's Fresh Duck Blood

  A Sichuan dish made with fresh duck blood stir-fried with garlic, chili, and scallions, offering a smooth and spicy flavor.
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  Ice Tangyuan

  A traditional Chinese dessert made of glutinous rice balls filled with sweet bean paste or sesame, served chilled in ice water for a refreshing texture.
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  Sliced Pork Kidney with Big Knife

  Big 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.
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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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  Butcher's Tripe

  Offal tripe is a dish made primarily with fresh beef tripe. The tripe is carefully processed to maintain its tender texture and is quickly stir-fried with a specially prepared chili sauce and spices, resulting in a unique and aromatic flavor.
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  Fresh Beef Tripe from the Slaughterhouse

  Fresh beef tripe from the slaughterhouse, made from fresh cow tripe that has been carefully processed to maintain its tender texture. Stir-fried with a specially prepared chili sauce and spices, allowing the tripe to fully absorb the aromatic flavors of the seasonings and presenting an enticing color.
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  Hand-Pressed Ice Tangyuan

  A traditional Chinese dessert made by hand-rolling glutinous rice flour into small balls, chilled in ice water, and served with sweet syrup or toppings like red bean or peanuts for a refreshing, chewy treat.
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  Crispy Tripe

  A spicy Sichuan dish made with beef tripe, stir-fried quickly with chili, Sichuan pepper, and garlic for a crisp texture and bold flavor.
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  Puffed Thin Tofu

  A Chinese dish made by frying thin tofu slices until they puff up, resulting in a crispy exterior and tender interior, often seasoned with garlic, chili, and sauce.
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  Crispy Pork Meatballs

  Sour meat is a traditional dish primarily made with pork belly. To prepare it, pork belly is sliced thinly, marinated, and then deep-fried until golden and crispy. It can be served with seasonings, offering a crunchy texture and delicious meat flavor.
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  Fish Roe and Shrimp Slab

  A dish made with fresh fish roe and tender shrimp, seasoned with ginger, garlic, and scallions, offering a delicate and savory flavor.
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  Fish Roe Tender Shrimp Paste

  Fresh shrimp and fish roe are blended into a tender shrimp paste, mixed with starch, egg white, and seasonings, then steamed or briefly blanched.
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  Spicy Beef

  Spicy beef is a dish made primarily from beef, seasoned with various spices and chili peppers. First, the beef is sliced and marinated, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, while fully absorbing the flavors of the spicy seasoning.

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