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666 Three-in-One Street Old Hotpot (Wanda Main Store)

火锅 · ⭐ 4.3

Inside Fengjia Courtyard, at the entrance of Jinjie Parking Lot (beside Baibu Stairs)

Dishes

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  Eight-Second Beef

  Eight-Second Beef is a Chinese dish featuring tender beef quickly blanched or stir-fried for just eight seconds to retain its soft texture, seasoned with garlic, ginger, and soy sauce.
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  Earth Eel

  A dish made from fresh eel, cooked with ginger, garlic, and chili in a savory broth or stir-fry.
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  Sliced Pork Kidney with Big Knife

  Big Knife腰片 is a dish primarily made with pig kidneys. During preparation, the pig kidneys are sliced into thin, uniform pieces using precise knife skills. Typically, the slices are marinated with a specially prepared seasoning before cooking to maintain their tender and fresh texture.
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  Fresh Beef Tripe from the Slaughterhouse

  Fresh beef tripe from the slaughterhouse, made from fresh cow tripe that has been carefully processed to maintain its tender texture. Stir-fried with a specially prepared chili sauce and spices, allowing the tripe to fully absorb the aromatic flavors of the seasonings and presenting an enticing color.
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  Dried Gongcai

  Dry贡菜 is a traditional dish primarily made with贡菜. To prepare it, first wash and dry the贡菜, then cut it into bite-sized pieces. Next, use a unique drying process to remove excess moisture from the贡菜 while preserving its crisp and tender texture. Finally, it can be mixed with seasonings for direct consumption or used as a side dish in cooking, delivering a distinctive taste and flavor.
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  Handmade Brown Sugar Tangyuan

  Handmade brown sugar tangyuan made from glutinous rice flour, filled with molasses and boiled until soft. A traditional Chinese dessert with sweet, chewy texture.
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  Hand-Made Shrimp Paste

  Hand-pounded shrimp paste is made primarily from fresh shrimp, which are deveined and chopped or pounded with the back of a knife into a paste. It is mixed with an appropriate amount of salt, egg white, starch, and a small quantity of scallion-ginger water, then repeatedly kneaded by hand until elastic, resulting in a smooth and tender shrimp paste. It can be cooked directly and eaten, or used in hot pot, steamed dishes, or stir-frying.
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  Boneless Chicken Feet

  Boneless chicken feet is a dish primarily made from chicken claws, which are blanched and de-boned before being marinated or simmered in seasonings. Common preparation methods include cold mixing, braising, or stewing, resulting in a crisp and elastic texture.
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  Japanese Crab Stick

  Japanese crab stick is a processed seafood product made from fish mince and flavored to mimic crab meat, commonly used in sushi, salads, and cooked dishes for its delicate texture and oceanic taste.
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  Wulong Tiao Fen

  Wulong sweet potato noodles are made from sweet potato starch. The starch is soaked in water, cooked, then mixed with seasonings and toppings like bean sprouts, carrots, greens, minced meat or cured pork. Common seasonings include chili oil, Sichuan pepper, soy sauce, vinegar, and garlic.
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  Fried Dumplings

  Fried dumplings are made by wrapping seasoned filling in dough, then deep-fried until golden and crispy.
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  Special Lunch Meat

  Special lunch meat is a seasoned pork product, processed by curing, mixing, stuffing, and steaming, offering a smooth texture and rich flavor—ideal for direct consumption or cooking.
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  Raw Duck Intestine in Sauce

  A cold dish made from fresh duck intestines marinated in a special sauce, known for its crisp texture and spicy flavor.
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  Braised Chicken Feet in Old Sauce

  Chicken feet slowly braised in a rich, aromatic old sauce with spices, resulting in tender, gelatinous texture and deep flavor.
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  Lotus Root Slices

  Lotus root slices are made from fresh lotus roots, washed and sliced, then combined with seasonings such as garlic and chili peppers, and cooked by stir-frying or served cold. The dish showcases the natural white color of the lotus root slices, offering a crisp and tender texture—making it a refreshing home-style delicacy.
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  Gongcai Meatballs

  Gongcai meatballs are made by mixing minced pork with chopped dried stem mustard, then forming and cooking them by frying or boiling. The crispy texture of gongcai complements the tender meat.
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  Spicy Beef

  Spicy beef is a dish made primarily from beef, seasoned with various spices and chili peppers. First, the beef is sliced and marinated, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, while fully absorbing the flavors of the spicy seasoning.

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