Chongqing De Zhuang Hot Pot (Kunshan Outlets Store)
火锅 · ⭐ 4.1
Shop F1-G17, North Plaza, Shouchuang Outlets, Dongcheng Avenue (80 meters west of Lianhua Supermarket)
Dishes
Inner Mongolia Lamb RollsInner Mongolian lamb rolls are made from fresh lamb slices, typically cut thin and rolled, then cooked with scallions and ginger using blanching or quick stir-frying to retain tenderness.
Dezhuang Beef TripeA Sichuan-style dish made with beef tripe, marinated and quickly blanched in spicy broth for a crisp, numbingly delicious bite.
Dezhuang Hot PotA spicy Sichuan-style hot pot made with beef, offal, and vegetables in a rich, numbing broth.
Dezhuang Hot Pot BaseA rich and spicy hot pot base made from beef tallow, fermented broad bean paste, Sichuan peppercorns, chili, ginger, and garlic, commonly used in Sichuan-style hot pot cooking.
Handmade Shrimp PasteHandmade shrimp paste is made from fresh shrimp meat, which is carefully processed to remove shells and veins, then finely chopped into smooth shrimp paste. Through stirring and pounding, the shrimp becomes more elastic. Finally, the shrimp paste is shaped into balls and boiled to achieve a delicate, tender texture.
Sauces Beef MeatballsSau Yee Beef Balls is a traditional dish made primarily from beef, characterized by its hidden broth inside. During preparation, the beef is minced and seasoned, then wrapped around a specially prepared broth before being skillfully shaped into balls. After cooking, the beef balls have a tender texture, and biting into them releases a rich, savory broth, adding depth and complexity to the dish.
Heart-Shaped Meat RingsA Chinese snack made by shaping minced pork into heart shapes and frying or pan-frying until crispy outside and tender inside.
Pig Brain FlowersPig brain flower is a dish primarily made with fresh pig brain as the main ingredient. During preparation, the pig brain is first cleaned to remove the blood membrane, then gently blanched in boiling water until it reaches a semi-cooked state. Next, it is simmered with spices and seasonings such as scallions, ginger, garlic, chili peppers, and Sichuan peppercorns, allowing the pig brain to fully absorb the broth until thoroughly cooked, resulting in a soft and delicate texture.
Duck BloodDuck 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.
Goose IntestinesGoose intestine is a dish made from goose intestines, typically cleaned, blanched or marinated, then quickly stir-fried or boiled. Common preparations include stir-frying with garlic, chili, and cilantro, or serving in hot pot.
Snowflake BeefHigh-quality beef slices with a snowflake-like pattern, quickly blanched or simmered for tender texture, often served in broth or spicy sauce.