Close

San Lu Ji Huo Guo

火锅 · ⭐ 4.0

Units 2–61, 1st–2nd Floors, Building 2, Courtyard No. 50 Chunhe Road

Dishes

• 

  Kung Fu Pork Slices

  Mapo腰片 is a dish featuring pork kidneys as the main ingredient, accompanied by green and red peppers. The kidney slices are marinated with cooking wine and ginger to remove odor, then quickly stir-fried with vegetables and seasonings. Proper heat control ensures tender, smooth texture.
• 

  Big V Crab Stick

  Big V crab stick dish features crab sticks mixed with eggs, carrots, and green peas, stir-fried or steamed. A touch of salt, pepper, and starch enhances its smooth texture.
• 

  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.
• 

  Songshu Mushroom Hot Pot

  Matsutake mushroom soup pot made with fresh matsutake and various mushrooms like shiitake and king oyster, simmered slowly in water or broth. Clear broth with rich mushroom aroma, preserving the natural flavors.
• 

  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.
• 

  Mouse Rice Noodles

  Houzi粉 is a Chinese snack made with rice noodles, pork mince, bean sprouts, and greens. Cooked rice noodles are mixed with stir-fried meat and vegetables, then seasoned.
• 

  Grassland Lamb Delight

  Grassland Lamb is a dish featuring lamb as the main ingredient, typically using fresh leg or shoulder meat, sliced and stir-fried with onions and green peppers, then seasoned and cooked to create a tender texture and rich broth.
• 

  Braised Pig Intestines with Crispy Skin

  A dish made by frying pig intestines until the skin becomes crispy, then braising in a savory sauce for rich flavor and tender texture.
• 

  Chongqing Beef Tallow Hot Pot

  Chongqing beef tallow broth uses beef tallow as the base, stir-fried with doubanjiang, chili, Sichuan pepper, ginger, garlic, and green onion, then simmered with beef, tripe, duck blood, and other ingredients. Skillful spice blending and precise heat control create a rich, flavorful broth.
• 

  High-Calcium Lamb Slices

  High-calcium lamb slices are made from fresh lamb, marinated and rolled. Rich in calcium, they're seasoned with salt, ginger, and scallions, then quickly blanched or涮 for a tender texture.
• 

  Fresh Duck Blood

  Fresh duck blood is a dish primarily made with fresh duck blood as the main ingredient. The duck blood is carefully processed to maintain its tender texture and is typically cooked simply with seasonings such as chili, scallions, ginger, and garlic to highlight the natural freshness of the duck blood.
• 

  Duck Intestines

  Duck intestine, made primarily from fresh duck intestines, is carefully cleaned and processed to maintain its tender texture. It can typically be paired with various seasonings and cooking methods such as stir-frying, boiling, or grilling, creating a variety of delicious dishes. Its unique texture and rich nutrition make duck intestine one of the ingredients beloved by many diners.

Reviews