Jiang Huo Huo Street-style Hot Pot (Chengyang Wanda Store)
火锅 · ⭐ 4.3
No. 595, Mincheng Road
Dishes
Tendon MeatAnglo is a dish made primarily from long strips of beef taken from the back of the cow, sliced thinly using precise knife skills, and then cooked with specially prepared seasonings. Its meat is tender and flavorful, making it a popular choice for hot pot or barbecue.
Freshly Sliced Wagyu SirloinFreshly sliced wagyu sirloin, tender and juicy, prepared by quick grilling to preserve its natural flavor.
Beef Plate RibFlat iron steak is a cut from the cow located near the neck, in the shoulder area. It has a firm texture with evenly distributed connective tissue and fat. This cut is typically cooked by braising, grilling, or pan-searing to preserve its tenderness and flavor.
Serious Water Buffalo TripeHigh-quality water buffalo tripe is soaked in clean water, blanched to remove odor, then slowly stewed in a secret braising sauce. The texture is crisp and tender with rich braised aroma, a classic cold dish in Sichuan cuisine.
Pork Neck TenderPork neck tender is a flavorful cut from the pig's neck, known for its tenderness and marbling. It's commonly used in braising, stewing, or slicing for hot pot.
Premium Grain-Fed BeefPremium grain-fed beef slices cooked quickly over high heat or simmered, preserving tenderness and natural flavor, seasoned simply with basic condiments like soy sauce, scallions, and ginger.
Braised Chicken Feet with Tiger SkinHǔpí Jīzhǎo is made primarily from chicken feet. The chicken feet are deep-fried until the skin becomes crispy and bubbled, then marinated with seasonings to absorb flavor. Finally, they are steamed to allow the taste to penetrate into the inner parts, creating a texture resembling tiger skin.