Three Mouths Cooking Street-style Old Hot Pot (Pengzhen Branch)
火锅 · ⭐ 4.6
No. 102, North Fifth Street, Randeng West Road
Dishes
Cold Pot Blood DishA Sichuan specialty dish made with pig, duck, or beef blood, slowly cooked in a cold pot with chili, Sichuan pepper, garlic, and ginger. Rich, spicy, and savory.
Braised Spare RibsBraised spare ribs is a dish made primarily with pork ribs, simmered with spices, soy sauce, and sugar after blanching. Common seasonings include star anise, cinnamon, ginger, and scallions to enhance flavor and tenderness.
Fresh Beef Tripe from SlaughterhouseFresh beef tripe from the slaughterhouse is a dish made primarily with fresh ox tripe, cleaned and quickly blanched or boiled to maintain its crisp tenderness. It can be served with dipping sauce or used in hot pot.
Handmade Shrimp BallsFresh shrimp meat is hand-pounded into a paste and shaped into small balls, offering a tender and flavorful texture, typically served in clear or spicy broth.
Oil-Puffed Tender BeefA Cantonese classic dish featuring tender beef slices quickly stir-fried in hot oil, seasoned with aromatics and sauce for a silky texture and rich flavor.
Oil-Poached TripeA Sichuan dish made by quickly stir-frying fresh tripe in hot oil with aromatics like ginger, garlic, and chili for a spicy, crisp texture.
Spicy Beef in OilA spicy Sichuan dish featuring tender beef stir-fried with chili and Sichuan peppercorns, delivering a bold, numbing heat.
Duck Intestine in BowlsA Sichuan-style dish made with duck intestines, seasoned with garlic, chili, and cilantro. The intestines are tender and spicy, perfect as a snack or appetizer.
Brain tissueBrains are the brain tissue of animals, typically pork brains. The preparation methods are mostly stewing or grilling, combined with spices and seasonings to make the texture tender and the aroma rich.