Nanlu Bamboo Grove Hot Pot
火锅 · ⭐ 3.9
Maoshe Courtyard, south foot of Xiajiang Road
Dishes
Thick-cut Native PorkThick-cut native pork made from premium pork belly, marinated and pan-seared to perfection for a rich, tender bite.
Sliced Pork Kidney with Big KnifeBig 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.
Buffalo Tripe from the SlaughterhouseButcher's water buffalo tripe, made with fresh water buffalo tripe as the main ingredient, carefully processed and cooked with a specially prepared seasoning. The tripe is tender and smooth in texture, with a delicious aroma from the seasoning that creates a rich and layered flavor, leaving a lasting impression.
Spring Water-Soaked SquidA dish made by soaking fresh squid in spring water and then stir-frying or blanching it with garlic, ginger, and scallions for a crisp, tender texture and natural flavor.
Bamboo Leaf Fresh Goose IntestineA dish made with fresh goose intestines stir-fried with bamboo leaves, offering a crisp texture and refreshing aroma.
Bamboo-Steamed EelA dish made by steaming fresh eel with bamboo shoots and ginger, resulting in tender, flavorful meat and a light, savory broth.
Premium Luncheon MeatPremium luncheon meat is made from high-quality pork, carefully processed and marinated with spices and seasonings, then roasted using a unique cooking technique. Its tender texture and rich flavor make it an ideal choice for lunchtime.
Shrimp pasteShrimp paste is a dish primarily made from fresh shrimp. The preparation method mainly involves removing the shells from the shrimp, mashing them into shrimp paste, and then mixing in an appropriate amount of starch, egg white, and other seasonings until well combined. Through specific techniques, it forms a smooth and tender shrimp paste. During cooking, shrimp paste is commonly used as an ingredient in hot pot, soups, or stir-fries, offering a delicious taste and rich nutrition.
Blood TripeA classic Sichuan dish made from beef tripe, stir-fried with chili and Sichuan peppercorns for a spicy, numbing flavor.
Gongcai Pork BallsA dish made of minced pork mixed with gongcai (a type of dried vegetable) and shaped into balls, then steamed or boiled. Tender and fragrant.