Wandering Time Back Garden Hot Pot and Roast Lamb
烧烤 · ⭐ 4.0
3rd Floor, Banan New Era Home Building Materials Market, Yunnan Avenue
Dishes
Zhou's Big Knife Beef KidneyA Sichuan dish featuring sliced pork kidneys, quickly blanched and stir-fried with aromatics like ginger, garlic, and chili for a spicy, tender bite.
Premium TripePremium beef tripe is a dish made primarily from beef tripe, quickly blanched or boiled to maintain its crisp and tender texture, typically served with garlic slices, cilantro, and chili oil.
Premium Raw Duck IntestineFresh duck intestines are carefully cleaned, marinated, and then steamed with a special sauce to achieve a crisp and tender texture with a spicy aroma.
Water-Sealed Fresh TripeA Sichuan dish featuring fresh pork tripe quickly blanched to retain its tender texture, seasoned with spicy and numbing spices.
Deep-sea DogfishA dish made with fresh deep-sea dogfish, steamed or braised with ginger, garlic, and chili, resulting in tender and flavorful fish.
Hot Pot TrioHot pot trio typically refers to three main ingredients: beef tripe, yellow throat, and duck intestine. These are commonly used in Sichuan or spicy hot pot dishes. Clean and slice them, then quickly blanch in boiling water before serving.
Freshly Sliced Pork with Spicy SauceA classic Sichuan dish featuring tender pork slices stir-fried quickly with vegetables and a spicy sauce, known for its bold flavor and fresh texture.
Butterfly Goose Intestine with CauliflowerA dish featuring tender goose intestines and cauliflower, stir-fried with garlic and ginger for a savory, aromatic flavor.
Fish Roe Shrimp DumplingsFish roe shrimp paste is a dish made from fresh shrimp and fish roe. Shrimp is minced and mixed with fish roe, then combined with starch, egg white, and seasonings to create a smooth, tender shrimp paste, which is steamed or boiled to set. The finished dish is white in color, delicate in texture, with fish roe providing a unique popping sensation.
Fresh Hoof TendonFresh hoof tendon is a delicacy made from tenderized pig or cow tendons, slow-cooked in broth for a rich, savory flavor and chewy texture.