Close

Xiang-Chuan Spicy Hot Pot (Chengjie Southwest Community Street Store)

小吃快餐 · ⭐ 3.6

No. 41-6 (Self-compiled), Nanshe Dajie, Chengjie Southwest (on the same side as the farmers' market; directly opposite Donghexuan Market)

Dishes

• 

  Bamboo Shoots with Tofu Skin

  Lanhuadu is made from tofu skin through processes such as cutting and frying. The tofu skin is ingeniously cut into the shape of orchid flowers and fried until golden and crispy, presenting a unique造型 (shape).
• 

  Layered Tofu

  Layered tofu is a dish made by stacking soft tofu slices and steaming them. Tofu is cut into thin layers or pressed into sheets, alternated with minced meat, mushrooms, and greens in a container, then steamed until the flavors blend. The result is distinct layers with a tender texture.
• 

  Tofu Skin

  Tofu skin, also known as百叶 or bean curd sheet, is a soy-based product made primarily from yellow beans. It has a pale yellow color, a delicate texture, and is as thin as paper. It can be prepared by mixing cold, stir-frying, or used as an ingredient. Commonly paired with vegetables, meat, or seafood in cooking to enhance texture and flavor.
• 

  Huai Shan Noodles

  Huai Shan Noodles is a Chinese dish made with yam and noodles, offering a soft, fragrant texture and mild flavor.
• 

  Fried Tofu Skin

  Fried tofu skin is a dish made primarily from tofu skin. First, the tofu skin is soaked until soft, then drained and cut into suitable lengths. Next, it is deep-fried in hot oil until golden and crispy, and finally seasoned with salt or other seasonings as desired.
• 

  Pork Bones

  Pork bones simmered slowly with ginger and scallions to create a rich, savory broth.
• 

  Water spinach

  Water spinach is a common vegetable beloved for its tender texture and unique fragrance. It can be prepared by stir-frying simply or with garlic, preserving its natural flavor and presenting an appealing green color.
• 

  Lotus Root

  Lotus root is a nutritious vegetable that can be cooked into various delicious dishes. Common preparation methods include stir-frying, stewing, and cold mixing. For stir-frying, slice the lotus root and quickly cook it with minced garlic and ginger slices to maintain its crisp texture. Stewing involves slow-cooking the lotus root with pork ribs or meat so it fully absorbs the savory flavors. For cold mixing, slice the lotus root, add seasonings, and toss well for a refreshing and appetizing dish.
• 

  Spinach

  Spinach is a dish primarily made with fresh spinach as the main ingredient. The preparation typically involves washing the spinach, then quickly stir-frying it in hot oil, adding适量 salt and seasonings, and cooking until the spinach becomes tender and vibrant in color.
• 

  Taro Dish

  A Chinese dish made from taro, typically steamed or fried and sweetened with sugar, milk, or coconut milk, offering a soft and sweet flavor.
• 

  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.

Reviews