Shancheng Jiugongge Old Hot Pot (Jiefangbei Branch)
火锅 · ⭐ 3.8
No. 50 Zourong Road
Dishes
Nine-grid Red Soup BaseNine-grid red soup base made with beef tallow, chili, Sichuan peppercorns, doubanjiang and spices, simmered with meat. Divided into nine sections for separate cooking of ingredients like beef, tripe, beef intestine, and vegetables.
Five-Spice Beef Tripe StemA Sichuan dish made with beef tripe stem simmered in a blend of five spices, offering a fragrant and spicy flavor.
Chilled Fresh Duck IntestinesA cold dish made from fresh duck intestines, blanched and chilled, then tossed with garlic, cilantro, chili oil, and seasonings for a crisp, refreshing taste.
Tripe and Duck Intestine ComboA classic Sichuan hot pot dish featuring fresh tripe and duck intestine, quickly blanched for a crisp texture and served with spicy dipping sauce.
Cave Spring Bean SproutsBean sprouts soaked in cave spring water and stir-fried with garlic and scallions, offering a fresh and crisp texture.
Bamboo Shoot SlicesBamboo Shoot Slices is a dish made with fresh bamboo shoots, sliced and quickly blanched or stir-fried. The texture is crisp and tender, with a light and refreshing taste, often served as a cold dish or stir-fry.
Braised BeefBraised beef is a dish primarily made with beef, prepared through slow stewing to achieve tender meat and rich broth. The recipe uses high-quality beef combined with various spices and seasonings, then slowly stewed for an extended period to allow the beef to fully absorb the flavorful broth, resulting in a deep and satisfying taste.
Chrysanthemum Egg DelicacyA refined dish made with chrysanthemum petals and quail eggs, delicately prepared by steaming or frying for a fresh and elegant taste.