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Fa Cai Hotpot Shop

火锅 · ⭐ 4.6

Unit 1, Building 4, Zone C, Fenghe Garden, Huizhan Road

Dishes

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  Prosperity Chopsticks Beef

  A Chinese dish featuring beef tenderloin stir-fried with vegetables and a savory sauce, symbolizing prosperity.
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  Salted Egg Shrimp Balls

  A dish made with fresh shrimp and salted egg yolk, shaped into balls and steamed or pan-fried for a savory, tender texture.
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  Ingredients-rich Shrimp Paste

  A dish made from fresh shrimp mixed with egg white and starch, forming a smooth and tender paste, often served with vegetables or seafood for enhanced flavor.
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  Air-Freighted Layered Tripe

  Air-freighted tripe is a dish made primarily from fresh beef tripe, cleaned and blanched, then stir-fried or stewed with scallions, ginger, garlic, chili, and other seasonings for a crisp texture and layered flavor.
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  Air-Freighted Crispy Tripe

  Air-freighted crispy beef tripe is a dish primarily made with fresh beef tripe. It uses high-quality tripe that has been quickly frozen and transported, then soaked in clean water before being sliced. The slices are briefly blanched in boiling water until they curl and change color, preserving their crisp texture. It is typically mixed with garlic slices, cilantro, chili oil, and other seasonings, or served as a hot pot ingredient.
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  Red and Fiery Cold-Pressed Fresh Duck Blood

  A cold dish made with fresh duck blood, seasoned with chili and Sichuan pepper for a spicy and numbing flavor.
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  Snakehead Fish

  Before cooking, snakehead fish needs to be marinated with seasonings such as garlic, ginger, and chili peppers to infuse flavor. During cooking, adding doubanjiang (fermented broad bean paste) enhances the taste, and reducing the sauce makes the flavor more concentrated.
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  Tengjiao Slipped Pork

  A Sichuan dish featuring tender pork slices stir-fried with fresh Sichuan pepper, offering a numbing and fragrant flavor.
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  Spicy Pigskin

  Spicy pig skin is a dish made primarily from pig skin, blanched, sliced, and stir-fried with chili peppers, Sichuan peppercorns, and other seasonings. The pig skin is first boiled until tender, then cut into strips or slices, and stir-fried with garlic, ginger, and doubanjiang, followed by adding water to simmer and absorb the flavors.
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  High-Calcium Lamb

  High-calcium lamb is a dish featuring lamb as the main ingredient, using calcium-rich fatty lamb slices paired with vegetables like spinach and tofu. Typically cooked by steaming or boiling, it preserves the original flavor, making the lamb tender and nutritious.
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  Spicy Pig's Stomach with Sichuan Flavor

  A spicy Sichuan-style dish made with pig's stomach, stir-fried with chili and Sichuan peppercorns for a numbing, fiery flavor.

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