Wang Nanniang Community Old Hot Pot
火锅 · ⭐ 4.3
North Zone, Sujia Community, Hechuan Road, Jiushui Road Subdistrict
Dishes
冷锅牛奶鸭血冷锅牛奶鸭血是一道以鸭血为主料，搭配牛奶烹制而成的菜品。鸭血切片后与牛奶一同放入锅中，用小火慢煮，使鸭血吸收牛奶的香味，同时保持嫩滑口感。制作过程中不添加过多调料，突出食材本味。
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.
Hand-Torn Fresh Beef TripeFresh beef tripe, hand-torn for optimal texture, served with spicy sauce to enhance flavor and crunch.
Steamed Egg Layered SilkA Chinese dish made by layering eggs, carrots, and wood ear mushrooms in a pressure cooker to create a delicate, savory steamed silk-like texture.
Water Buffalo TripeWater buffalo tripe is a dish made from water buffalo stomach, cleaned, blanched, sliced, and cooked in hot pot or stir-fry. Seasoned with chili, Sichuan pepper, garlic, and ginger to preserve its crisp tenderness.
Sea lettuceSea lettuce sprout is a dish primarily made with sea lettuce sprouts. Fresh or rehydrated sea lettuce sprouts are typically cleaned, blanched, and then stir-fried with other ingredients such as minced garlic and chili peppers, or served cold in a dressing. The preparation method is simple and emphasizes preserving the crisp and tender texture of the sea lettuce sprouts.
Chongqing Small SausageA traditional cured sausage made from pork seasoned with chili, Sichuan pepper, and other spices, then air-dried or smoked. Known for its spicy and savory flavor.
Snow Dragon BeefA dish featuring premium beef slices stir-fried with vegetables and a special sauce, known for its tender texture and rich flavor.
Tender Beef SupremeBàwáng tender beef is a dish made from beef tenderloin. The meat is sliced, marinated, quickly stir-fried or blanched, and seasoned with葱姜蒜 for a delicate, tender texture.