Hou's Hot Pot (Gaocheng Tong'an Street Branch)
火锅 · ⭐ 4.3
100 meters north of the intersection of Tong'an Street and Ren'ai Road, Gaocheng District, west side of the road
Dishes
Hou's Red SausageHou's Red Sausage is a traditional Chinese sausage made from pork, seasoned with spices and smoked to achieve a rich, savory flavor.
Health-Preserving Shrimp PasteFresh shrimp paste mixed with egg white and starch, steamed with health-promoting ingredients like goji berries and red dates for a delicate, nutritious dish.
Iceberg Duck IntestineA refreshing cold dish made with duck intestine and iceberg lettuce, lightly dressed in a savory sauce.
Layered TripeQian Ceng Du is a traditional dish primarily made from pork stomach. During preparation, the pork stomach is carefully processed and sliced into thin pieces, then cooked using a unique technique that creates a layered appearance. It is seasoned with appropriate spices and finally prepared to perfection.
Braised Pork Intestines with Spicy FlavorStewed pork intestines is a dish primarily made from pig intestines. After thorough cleaning, the intestines are slowly braised in a pot with various spices and seasonings, allowing them to fully absorb the rich flavors of the braising liquid. Common ingredients added during preparation include star anise, cassia bark, ginger, and green onions, which impart a deep and aromatic flavor.
Signature Private BeefA premium beef dish made with slow-cooked brisket and secret spices, delivering rich flavor and tender texture.
Chao Shan Beef MeatballsChao Shan beef balls are made primarily from fresh yellow beef, hand-pounded to create firm and elastic meatballs. They are typically cooked in clear soup or bone broth until boiled.
Rocket SquidRocket Squid is made from fresh squid, seasoned with a specially crafted spicy sauce and carefully cooked. Its distinctive feature is the squid cut into floral patterns, which, after cooking, resembles a rocket, hence its name.
Private Recipe Thousand Threads BeefA dish featuring beef tendon and shredded vegetables, slow-cooked to tender perfection and served in a rich, savory sauce.
Ximeng LambXimeng lamb uses premium mutton from Xilingol League, Inner Mongolia. Main ingredients are fresh leg or rib meat, blanched to remove blood, then marinated with scallions, ginger, and cooking wine before stewing or grilling.
Luxi Beef TenderloinLu Xi Beef is a dish made primarily with high-quality beef slices, accompanied by vegetables and tofu, and cooked by stewing. Its specialty lies in using beef from the Lu Xi region, which has tender meat and rich, flavorful broth.
Delicious Multi-Layered TripeDelicious Multi-Layered Tripe is a classic Sichuan cold dish, primarily made from beef tripe (cow's stomach). During preparation, the fresh tripe is thoroughly cleaned and processed to remove impurities, then blanched in boiling water until cooked through while retaining a crisp texture. It is quickly cooled in cold or ice water to enhance its tenderness and crunchiness. The tripe is then cut into uniform thin strips or slices and arranged in overlapping layers on a plate. Finally, it is drizzled with a signature spicy and numbing sauce made from chili oil, Sichuan peppercorn oil, soy sauce, aromatic vinegar, minced garlic, and cilantro. The finished dish has a bright red color, a crisp and layered texture, and a spicy, numbing, and savory flavor.
Spicy BeefSpicy 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.