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沸腾四格老火锅(青白江店)

火锅 · ⭐ 4.6

No. 1212, Tonghua Avenue (beside the entrance/exit of Meicheng Plaza underground parking lot)

Dishes

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  Nine-Second Fresh Duck Intestines

  A Sichuan dish made with fresh duck intestines quickly blanched for about 9 seconds and tossed in a spicy sauce, offering a crisp and tender texture.
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  Cold Pot Fresh Duck Blood

  Cold pot fresh duck blood is a unique dish whose main ingredient is fresh duck blood. The preparation involves gently blanching the duck blood and then soaking it in a specially prepared cold sauce to maintain its tender texture. The cold sauce is made by mixing garlic paste, ginger, soy sauce, vinegar, and other seasonings, adding rich layers of flavor to the duck blood.
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  Layered Tripe

  Qian 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.
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  Half-Deboned Duck Feet

  Half-deboned duck feet are simmered in savory broth until tender, offering a rich and satisfying texture.
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  Braised Quail Eggs

  Preserved quail eggs are a traditional dish primarily made with quail eggs. The preparation involves boiling the quail eggs, peeling them, and then soaking them in a seasoned brine made from soy sauce and various spices until fully flavored. After preservation, the quail eggs develop a deep color and rich, savory taste.
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  Original Cut American-style Beef

  Original American-style beef steak uses premium beef cuts, retains full grain after slicing, and is made through marinating and grilling for tender, juicy meat with rich 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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  Spicy Eggplant and Tofu Dumplings with Roasted Chili Sauce

  A spicy Sichuan-style dish featuring egg-based dumplings served in a roasted chili sauce, combining savory and numbing flavors.
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  Special Beef Tallow Hot Pot

  A spicy hot pot made with beef tallow and aromatic spices, served with beef, tripe, and other ingredients for a bold, numbing flavor.
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  Lotus Root with Tender Meat

  Lotus root with minced pork is a dish featuring lotus root slices stir-fried with marinated pork, seasoned to achieve tender meat and crisp lotus root.
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  Gongcai Crab Stick Salad

  A refreshing salad made with crisp gongcai and tender crab stick, dressed with garlic and sesame oil.
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  Wild Vegetable Glutinous Rice Dumplings

  Wild vegetable glutinous rice cakes are a traditional snack made primarily from fresh wild vegetables and glutinous rice. The preparation involves steaming the glutinous rice until cooked, then mashing it into a paste, mixing it with finely chopped wild vegetables, and shaping it into small round cakes. Finally, the wild vegetable glutinous rice cakes are pan-fried until golden brown on both sides.
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  Fish Roe Shrimp Dumplings

  Fish roe shrimp paste is an exquisite seafood dish primarily made from fresh fish roe and shrimp meat. The preparation involves mashing the shrimp meat into a paste, mixing it evenly with fish roe, and then shaping it using specific cooking techniques. This dish offers a delicate texture from the shrimp paste complemented by the rich flavor of the fish roe, creating a harmonious and delightful taste.
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  Fresh Cut Beef

  Fresh-cut beef is a dish made primarily from fresh beef, finely sliced to preserve its natural flavor. The preparation is simple, relying mainly on the inherent freshness of the beef, which is quickly stir-fried or grilled with just the right amount of seasoning to highlight its tender and juicy texture.
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  Fresh Duck Intestines

  Fresh duck intestine is a dish primarily made with fresh duck intestines, typically cleaned and quickly blanched or stir-fried in boiling water to maintain its crisp and tender texture. It can be seasoned with garlic, chili, scallions, and ginger, or combined with other ingredients such as bean sprouts and green peppers during cooking.

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