Wanjie Old Stove Hot Pot · 20-Year Brand (Chadianzi Branch)
火锅 · ⭐ 4.4
No. 6 Shuyue Road, Building 11, Unit -1, No. 1
Dishes
Stewed Intestines with Tofu PocketsA traditional Chinese dish featuring stewed pork intestines and tofu pockets, seasoned with savory spices and simmered to perfection.
Tai Chi Double SlidesTaiji Double Slips is a dish featuring pork and fish meat. Pork and fish are minced separately, seasoned, and mixed to form meat and fish balls. When cooked together in boiling water, the two balls create a distinct black-and-white visual effect resembling the Taiji symbol.
Tender BeefTender beef is a dish made primarily with fresh beef, carefully marinated and then quickly stir-fried or lightly seared. The beef is tender and smooth in texture, paired with适量 vegetables and seasonings to bring out the authentic, rich meat flavor.
Hand-Pressed Black Tiger Shrimp BallsHandcrafted black tiger shrimp balls are made from fresh black tiger shrimp. The shrimp are manually peeled and their meat finely chopped, then mixed with an appropriate amount of starch and egg white. Through repeated stirring and pounding, the shrimp meat becomes smooth and tender. For cooking, the shrimp mixture is shaped into small balls and blanched in hot water until cooked through, ready to be enjoyed with various soup bases or seasonings.
Freshly Sliced Yellow BeefFresh yellow beef is hand-cut and quickly cooked to preserve its tender texture, typically prepared by stir-frying, boiling, or hot-pot cooking.
Premium Boiled Beef TripePremium beef tripe is gently boiled in water to preserve its tender texture, served with a secret dipping sauce for a fresh and savory taste.
Premium Fresh Duck IntestinesPremium fresh duck intestine is a dish made primarily from fresh duck intestines, cleaned and quickly blanched or stir-fried to retain its crisp tenderness. Enhanced with garlic slices, chili, and green onions.
Premium Duck IntestinesPremium duck intestine is a dish featuring duck intestine as the main ingredient, quickly blanched or stir-fried to maintain its crisp texture. Seasoned with garlic, chili, and scallions, or enhanced with fermented bean paste and soy sauce.
Chongqing Hot Pot with Yangzhou Tomato BrothA spicy Sichuan hot pot featuring a tomato-based broth on one side and a traditional numbing-spicy broth on the other, served with beef, offal, and vegetables.
Chongqing Hot PotA spicy hot pot dish from Chongqing, made with beef, offal, and vegetables in a rich, numbingly spicy broth.
Highland Blood TripeA Sichuan dish made from fresh beef tripe, stir-fried with chili and Sichuan peppercorns for a spicy and numbing flavor.
Duck BloodDuck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.
Whiting FishPomfret is a common sea fish with tender flesh and few bones. It is usually cooked by steaming, braising, or frying, and often paired with ingredients such as ginger threads, green onion segments, and soy sauce to preserve its original flavor.