Zhang Xiaoxi Mud Stove Hot Pot (Changyuan Road Jiariri City Branch)
火锅 · ⭐ 4.7
No. 28, Changyuan Middle Road
Dishes
Smoked Pork BellySmoked pork belly is made by curing and slowly smoking pork belly over fruitwood, resulting in a rich, savory flavor and tender texture.
Spicy Beef with ChiliA spicy Sichuan dish made with tender beef stir-fried quickly with chili peppers and Sichuan peppercorns, delivering intense heat and numbing flavor.
Baihe Shrimp SlurryA dish made with fresh shrimp and lily bulbs, blended into a smooth, tender mixture, typically steamed or poached to preserve its delicate flavor.
Premium Crispy TripePremium crispy beef tripe made from fresh ox tripe, cleaned and blanched, then sliced and stir-fried quickly with葱段、姜片、蒜片 for a crisp, elastic texture.
Plump Little SausageA Chinese snack made from pork, seasoned and stuffed into casings, then smoked or boiled to create a juicy, savory bite with a slightly chewy skin.
Jasmine Tea Marinated SquidFresh squid marinated in jasmine tea infusion, offering a crisp texture and subtle floral aroma with a savory finish.
Fresh Beef Tripe in Rapeseed OilA classic Sichuan dish featuring fresh beef tripe stir-fried in rapeseed oil with garlic, ginger, and chili for a spicy, crunchy texture.
Wild Vegetable Glutinous Rice DumplingsWild vegetable glutinous rice cakes are a traditional snack made primarily from fresh wild vegetables and glutinous rice. The preparation involves steaming the glutinous rice until cooked, then mashing it into a paste, mixing it with finely chopped wild vegetables, and shaping it into small round cakes. Finally, the wild vegetable glutinous rice cakes are pan-fried until golden brown on both sides.
Freshly Sliced Beef TripeA Sichuan dish made from fresh beef tripe, sliced and quickly blanched or tossed in a spicy dressing for a crisp texture and bold flavor.
Braised Pork IntestinesA dish made by slow-cooking cleaned pork intestines in a seasoned broth with spices, resulting in tender and flavorful meat.