She De Hot Pot (Hong Gang Cheng Headquarters)
火锅 · ⭐ 4.4
No. 52 Honggangcheng Municipal Side Road
Dishes
Daqi Crab StickA dish made with fresh crab sticks stir-fried with vegetables and a special sauce, offering a tender and flavorful experience.
Big Bone Yinyang PotA hearty pot of soup made from pork and beef bones, divided into spicy and clear broth sections, served with meats and vegetables.
Premium Beef TripeA Sichuan dish made with premium beef tripe, quickly blanched and stir-fried with chili, Sichuan pepper, garlic, and other seasonings for a spicy, crunchy texture.
Premium Beef TenderloinPrime beef is made from high-quality beef, typically using tender cuts such as the sirloin or eye of round. The meat is sliced and marinated with soy sauce, cooking wine, and starch, then quickly blanched or stir-fried. The finished dish features tender, smooth-textured meat and is commonly served with vegetables like lettuce, onions, and bean sprouts.
Roasted Brain DishRoasted brain dish made with pig or cow brain, cleaned, marinated with seasonings, then grilled in oven or over charcoal. Ginger, scallion, and garlic are commonly added for flavor.
Sacrifice功夫 BeefA Chinese dish featuring tender beef brisket slow-cooked in a secret sauce, known for its rich flavor and aromatic spices.
Shezhe Homemade Rice WineMade from high-quality glutinous rice using traditional fermentation methods, this sweet and aromatic rice wine offers a smooth, delicate flavor perfect for meals or on its own.
Sacrifice Shrimp PasteA dish made from fresh shrimp paste, delicately prepared and gently cooked to preserve its tender texture and natural flavor.
Spicy Braised ShrimpFresh shrimp braised in a spicy, aromatic sauce with traditional Chinese spices.
Chongqing Spicy BeefChongqing spicy beef is a dish primarily made with beef shank, seasoned with dried chili peppers, Sichuan peppercorns, ginger, garlic, scallions, and other spices. The beef is sliced or cubed, blanched to remove any odor, then stir-fried with sautéed chili peppers and Sichuan peppercorns. It is further cooked with soy sauce, cooking wine, and doubanjiang (fermented broad bean paste) to infuse flavor, and finally reduced to a glossy glaze.