Mo Jiang Li Old Hotpot (Qinhan Avenue Branch)
火锅 · ⭐ 4.2
Jinke Borui Boxingchen, Qinhan Avenue
Dishes
Original Tender Pork SlicesA dish made with pork tenderloin slices, marinated in egg white and starch, then quickly stir-fried for a tender and fresh taste.
Stir-Fried Tender Beef with Bell PeppersDouble Pepper Tender Beef is a dish featuring beef with green and red peppers. Thinly sliced beef is marinated, then quickly stir-fried with chopped peppers to retain tenderness and crispness.
Pao Pao TofuA spicy Sichuan snack made by frying tofu until crispy outside and soft inside, then stir-fried with chili and Sichuan peppercorns for a rich, numbing flavor.
Tea-Scented Braised Pig's FeetPig feet marinated in tea and slowly braised until tender, with a rich, aromatic flavor.
Sichuan Pepper Chicken SlicesSichuan pepper chicken slices is a dish made primarily from chicken breast, marinated and stir-fried with Sichuan pepper, scallions, and ginger. The dish has a clear color, tender chicken, and rich Sichuan pepper aroma.
Egg Fried Rice BuffetA dish of fried rice with eggs and various ingredients, served in a buffet style for shared enjoyment.
跳水牛蛙跳水牛蛙是一道以牛蛙为主要食材的菜肴，牛蛙经过处理后焯水或快速过油，再与辣椒、蒜、姜等调料一同爆炒。制作过程中注重火候，使牛蛙肉质嫩滑，口感爽脆。
Crispy Potato with Spicy SauceA spicy Sichuan-style dish made by frying sliced potatoes until crispy, then stir-frying with chili and Sichuan peppercorns for a bold, numbing flavor.
Fresh Chili Tender Chicken SlicesFresh chili tender chicken slices are made with fresh chili and chicken breast. The chicken is sliced, marinated with wine and starch, then quickly stir-fried with fresh chili. The texture is tender and smooth, spicy with a fragrant flavor, highlighting the crispness of fresh chili and the delicacy of chicken.
Fresh Duck BloodFresh duck blood is a dish primarily made with fresh duck blood as the main ingredient. The duck blood is carefully processed to maintain its tender texture and is typically cooked simply with seasonings such as chili, scallions, ginger, and garlic to highlight the natural freshness of the duck blood.