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Chuanfu Hot Pot (Fangtai Store)

火锅 · ⭐ 3.6

No. 157, Taifu Road

Dishes

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  Black Chicken Roll

  Black chicken rolls are a dish made primarily from black chicken meat, sliced thinly and rolled into cylindrical shapes. Vegetables such as carrots and green peppers are typically wrapped inside along with the meat, then steamed or stir-fried to achieve a tender texture with rich layers of flavor.
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  Premium Coarse Grain

  A healthy dish made from a mix of coarse grains like oats, corn, millet, and brown rice, steamed or simmered to a soft, sweet texture rich in fiber and nutrients.
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  Original Mushroom Paste

  A savory paste made from a blend of fresh mushrooms, slowly cooked to enhance natural umami flavor without added seasonings.
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  Dry Pot Chicken

  A spicy Sichuan dish featuring chicken and vegetables cooked in a dry pot, known for its rich aroma and bold flavors.
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  Lamb Slices

  Lamb slices are made from selected lamb, sliced thinly and rolled into rolls. Typically served with hot pot cooking, the meat is tender and flavorful, making it an essential choice for hot pot meals.
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  Garlic Puree

  Soy sauce is a liquid condiment made from fermented soybeans, wheat, salt, and water. It is commonly used in Asian cuisine to enhance the flavor of dishes.
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  Snowflake Wagyu Beef

  Snowflake beef is made from high-quality beef, carefully sliced to maintain a tender and juicy texture. When cooked with a specially prepared sauce and simply pan-seared, it offers a delicate texture and rich flavor.
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  Sesame Oil Jar

  Xiangyou Guan is a traditional dish primarily made with pig stomach and chicken. The preparation involves cleaning the pig stomach, stuffing it with chicken and seasonings, sewing it closed, and then stewing it. Finally, the filling is removed from the pig stomach, sliced, arranged on a plate, and drizzled with sesame oil.
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  Balsamic Vinegar

  Aged vinegar is a seasoning made from grains through a fermentation process, with main ingredients including sorghum, rice, or wheat. During production, the raw materials are steamed and then treated with mold to convert starches into sugars, followed by alcohol fermentation and acetic acid fermentation, ultimately yielding a vinegar liquid with rich aroma. The finished product is typically aged and filtered, resulting in a clear color and rich, mellow flavor.

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