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Kou Kou Xiang Spicy Hot Pot

川菜 · ⭐ 3.3

No. F1-S6, Yishenghuo Food Street, Boxing 7th Road

Dishes

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  Fat-Loss Konjac Noodles

  Low-fat konjac noodles made from konjac strands, mixed with vegetables like cucumber and carrot, blanched in water and seasoned. No oil is added during preparation, making it low in calories and high in fiber for weight loss.
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  Shredded Napa Cabbage

  Shredded cabbage is a dish made primarily with cabbage, torn by hand into small pieces, then stir-fried with oil and seasoned with garlic and salt until cooked.
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  Tripe

  Tripe, primarily made from the rumen of cattle, is finely processed to achieve a tender texture. It is typically sliced and served with spicy hot pot or cold dressing, offering a crisp and refreshing taste—making it a popular choice in hot pot dishes.
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  Oilseed lettuce

  Oil lettuce is a refreshing vegetable dish primarily made with fresh oil lettuce. The preparation method is simple, typically involving washing, cutting into segments, and stir-frying, which preserves its natural flavor and highlights the tender texture of the oil lettuce.
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  Premium Beef

  Premium beef uses high-quality beef shank, marinated and slow-cooked until tender, preserving its original flavor with a firm, chewy texture.
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  Buddha Bamboo Shoots

  Lohan bamboo shoots are made primarily from fresh bamboo shoots, which are peeled, blanched to remove bitterness, and then stir-fried with seasonings. The dish has a bright color and a crisp, tender texture.
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  Crispy Bamboo Shoot Slices

  Crispy bamboo shoots are a cold dish made from fresh bamboo shoots, sliced thin and either blanched or directly mixed to retain their crisp texture. Typically seasoned with garlic, vinegar, soy sauce, and sesame oil, with optional chili or Sichuan pepper oil added to taste.
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  Soft and Chewy Wide Rice Noodles

  Soft and chewy wide rice noodles made from sweet potato or potato starch, cooked and mixed with seasonings for a tender, elastic texture. Commonly served cold, stir-fried, or in soups, often paired with vegetables, meat, or sauces.
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  Duck Intestine

  Duck plate intestine is a dish made primarily from the thicker part of duck intestines, which are cleaned, cut into segments, and quickly cooked by stir-frying or blanching. It is typically seasoned with scallions, ginger, garlic, chili peppers, and other spices to preserve its crisp and tender texture.
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  Quail Egg

  Quail eggs are a dish primarily made with quail eggs, typically prepared by boiling, frying, roasting, or steaming. Quail eggs are small and delicate, rich in nutrition, with a unique texture and aroma, often used in various Chinese culinary preparations.

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