Xichuan Alley Urban Hot Pot (Huaihe West Road Branch)
火锅 · ⭐ 4.0
Hanghai West Road Subdistrict, 100 meters southwest of Qifu Zhongyuan (south of Huaihe West Road)
Dishes
Layered TripeQian Ceng Du is a traditional dish primarily made from pork stomach. During preparation, the pork stomach is carefully processed and sliced into thin pieces, then cooked using a unique technique that creates a layered appearance. It is seasoned with appropriate spices and finally prepared to perfection.
Premium Beef RollsPremium beef rolls are made by rolling优质 beef slices into a卷 shape, often cooked with vegetables like lettuce and carrots. The beef is flattened, seasoned, rolled, secured with bamboo skewers, and steamed or boiled until done, also suitable for hot pot.
Crispy Tender PorkA Chinese dish featuring tender pork belly or loin, deep-fried to achieve a crispy exterior and soft interior, often served with salt and pepper or sweet chili sauce.
Lotus Seed Shrimp BallsFresh shrimp paste mixed with lotus seeds, formed into balls and steamed. Delicate, tender, and subtly sweet from the lotus.
Mushroom Hot Pot with Dual Broths (Small Pot)A small pot featuring a dual broth system: one side with savory mushroom broth, the other spicy red broth, ideal for sharing with various ingredients like vegetables, meat, and tofu.
Lotus Root and Gongcai MeatballsLotus root and Gongcai meatballs are a dish made with lotus root cubes and Gongcai as main ingredients, combined with pork or beef. The ingredients are cut into cubes, seasoned, and shaped into balls, then cooked by boiling or frying.
Tender BeefTender beef made from fresh beef, sliced or shredded, marinated with a little starch, soy sauce, and oil, then quickly stir-fried or blanched to keep it tender. Usually enhanced with葱姜蒜, and sometimes vegetables like green pepper or onion for added texture.