Original Ecological Whole Beef Hot Pot (Hengda City Branch)
火锅 · ⭐ 4.0
Phase II Everbright Cheng, Lijiatuo; Beside Bus Stop 341 (Across from the Subdistrict Office)
Dishes
Braised Pig Intestines with Pork HeadA traditional Sichuan dish made by slow-cooking pork intestines and pig head in a rich, savory broth.
TripeTripe, primarily made from the rumen of cattle, is finely processed to achieve a tender texture. It is typically sliced and served with spicy hot pot or cold dressing, offering a crisp and refreshing taste—making it a popular choice in hot pot dishes.
Tripe and Goose IntestineTripe and goose intestine are classic ingredients in Sichuan cuisine, mainly consisting of beef tripe and goose intestine. After cleaning and blanching, they are usually stir-fried with spicy or fragrant chili sauce, with a crisp and tender texture and a fresh, aromatic taste.
Mixed Meat PlatterA mixed meat platter made with various meats like pork, chicken, beef, and duck, marinated and cooked by stir-frying, boiling, steaming, or grilling, seasoned with different spices for diverse flavors.
Fresh Beef LiverA dish made from fresh beef liver, quickly stir-fried for a tender and aromatic flavor, often enhanced with garlic and green peppers.
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.
Goose IntestinesGoose intestine is a dish made from goose intestines, typically cleaned, blanched or marinated, then quickly stir-fried or boiled. Common preparations include stir-frying with garlic, chili, and cilantro, or serving in hot pot.
Black Pot BaseA rich, dark火锅 base made from beef tallow, fermented broad bean paste, chili, and Sichuan peppercorns, commonly used in spicy hot pot dishes.