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Pinjian Old Stove Hot Pot (Ai Qin Hai Direct Store)

火锅 · ⭐ 4.3

Inside Lifan Hongxing Plaza, 85 meters west of the intersection of Jinzhou Avenue and Wankang Road, north side of the road

Dishes

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  Tender Beef

  Tender beef is a dish made primarily with fresh beef, carefully marinated and then quickly stir-fried or lightly seared. The beef is tender and smooth in texture, paired with适量 vegetables and seasonings to bring out the authentic, rich meat flavor.
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  Water Buffalo Tripe

  Water buffalo tripe is quickly blanched in spicy Sichuan-style broth, offering a crisp and flavorful bite.
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  Premium Goose Intestines

  Premium goose intestine is a dish made from fresh goose intestines, cleaned and blanched, then stir-fried with garlic, chili, scallions, and ginger. The texture is crisp and tender, with a smooth mouthfeel—commonly used in hot pot or stir-fries.
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  Bubble Tofu

  Bubble Tofu is a dish made primarily from fried tofu cubes that puff up when deep-fried, then stir-fried with green and red peppers and seasoned to perfection.
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  Runny Egg Fried Rice

  A Chinese fried rice dish featuring a runny egg yolk that adds richness and flavor to the rice, typically made with eggs, rice, and seasonings.
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  Freshly Sliced Wagyu Sirloin

  Beef brisket is a dish made primarily with fresh beef. During preparation, high-quality beef brisket is selected and sliced into thin pieces on-site to ensure tender meat. It is typically cooked simply with a specially prepared seasoning to highlight the natural flavor of the beef.
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  Steamed Beef with Rice Flour

  Steamed beef with rice flour is a dish made by steaming beef slices coated with seasoned rice flour. The beef is sliced, marinated with spices, then coated with fried rice flour and steamed until tender, allowing the beef to absorb the aroma of the rice flour while maintaining its tenderness.
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  Steamed Pork Intestine with Rice Flour

  A traditional Chinese dish made by steaming pork intestines coated in rice flour, resulting in a tender and flavorful texture.
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  Braised Beef Tendon

  A dish made by slow-cooking beef tendon in a seasoned broth until tender and flavorful, commonly found in Sichuan cuisine.
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  Braised Intestine Heads

  A dish made by slow-cooking pig intestines in a seasoned broth until tender and flavorful.
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  Braised Taro with Spices

  A Sichuan dish made by slow-cooking small taro in a spiced broth until tender and flavorful.
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  Braised Chicken Feet

  A dish made by slow-cooking chicken feet in a seasoned broth until tender and flavorful, known for its rich aroma and chewy texture.
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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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