Chuanchao Lai · Chengdu Alley Old Hot Pot (Bao'an Wanda Branch)
火锅 · ⭐ 4.8
4th Floor, Building B, Jiazhou Business Center
Dishes
Three-color Tofu SkinThree-color tofu skin is a dish made primarily with tofu skin, paired with carrots, green peppers, and wood ear mushrooms. After soaking, the tofu skin is cut into pieces and stir-fried with the vegetables and seasonings until fully cooked and flavorful.
Tender Braised Duck BloodA dish made with duck blood slowly braised in spices and seasonings, resulting in a smooth and flavorful texture.
Signature Secret-Recipe Double-Flavor Hot PotA double-flavor hot pot featuring a spicy Sichuan red broth and a mild bone broth, served with beef, tripe, beef tendon, and vegetables.
Tender Beef SpecialTender beef slices marinated with rice wine, soy sauce, and starch, then quickly stir-fried. Main ingredient is beef, seasoned with scallions, ginger, and garlic. Tender texture and bright color.- Special Tender Beef (Small)Special Tender Beef (Small) uses premium beef tenderloin, marinated in a secret sauce and quickly stir-fried to perfection for a delicate, flavorful dish.
Rose Small TripeFresh small tripe is marinated and quickly stir-fried, enhanced with rose petals or rose paste for a delicate floral aroma and slightly spicy taste.
Brown Sugar Glutinous Rice CakeRed sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
Green Large Knife TripePremium beef tripe is cleaned, blanched, sliced, and quickly boiled in a spicy chili broth. Bright green in color, with a crisp and tender texture and strong spicy aroma.
Shrimp pasteShrimp paste is a dish primarily made from fresh shrimp. The preparation method mainly involves removing the shells from the shrimp, mashing them into shrimp paste, and then mixing in an appropriate amount of starch, egg white, and other seasonings until well combined. Through specific techniques, it forms a smooth and tender shrimp paste. During cooking, shrimp paste is commonly used as an ingredient in hot pot, soups, or stir-fries, offering a delicious taste and rich nutrition.
Guizhou Special Yang-Yang PotThe Guizhou special Yang-Yang pot features two distinct broth flavors: one spicy and fragrant Sichuan-style chili broth, the other a light and savory wild mushroom soup. Main ingredients include beef tallow, chili peppers, Sichuan peppercorns, dried chilies, wild mushrooms, tofu, and potatoes, cooked separately in dual pots, combining bold spiciness with rich umami, reflecting Guizhou’s mountainous cuisine and preference for strong flavors.
Fish Roe DumplingsFish roe dumplings are an elegant seafood dish, primarily made with fish roe and tofu skin. The preparation involves mixing the fish roe with seasonings and wrapping it in tofu skin, then steaming until fully cooked. The finished product is plump in shape and rich in flavor.
鲜切肥牛卷鲜切肥牛卷主要由新鲜牛肉切成薄片后卷成卷状，通常用于火锅或炒菜。制作时将牛肉片铺平，加入适量调味料腌制后卷起，再进行烹饪。