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巴江水重庆新派火锅(天富路店)

火锅 · ⭐ 3.5

Shop No. 0112, Phase III, Vanke Cheng, Tianfu Road

Dishes

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  Three-Second Duck Intestines

  A Sichuan-style cold dish made with fresh duck intestines briefly blanched for three seconds and tossed in a spicy sauce, offering a crisp and tender texture.
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  Bajiang Millet Golden Soup Pot

  A hearty soup pot featuring Bajiang fish, millet, tofu, and seasonal vegetables, simmered in chicken broth for a rich, golden flavor.
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  Ba Jiang Yinyang Pot

  A Sichuan-style hot pot featuring two distinct broths: a spicy red oil base and a mild bone broth. Served with beef, tripe, beef tendons, and vegetables.
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  Brown Sugar Glutinous Rice Cake

  Red 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.
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  Lamb Slices

  Lamb slices are made from selected lamb, sliced thinly and rolled into rolls. Typically served with hot pot cooking, the meat is tender and flavorful, making it an essential choice for hot pot meals.
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  Imperial Tender Beef

  Lady's tender beef is a dish made from beef tenderloin, sliced and marinated, then quickly stir-fried or blanched, seasoned with葱姜蒜 for a tender, bright red dish.
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  Imperial Lady Tender Beef

  Tender beef slices stir-fried with bell peppers and onions, seasoned with garlic and ginger for a savory, fresh taste.
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  Premium Beef Rib

  Golden Grade Beef is a dish made primarily with high-quality beef slices, enhanced with various vegetables and seasonings. After marinating, the beef slices are quickly stir-fried with vegetables, keeping the meat tender and juicy while the vegetables absorb the rich meat flavor, resulting in a more complex taste. Finally, a specially prepared sauce is added to enhance the overall flavor, making the dish deeply aromatic and unforgettable.
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  Duck Blood

  Duck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.

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