Can Shang Can Lao Chengdu Hot Pot · Established in 1999 (Guang’an Street Store)
火锅 · ⭐ 4.8
No. 18-1 Guang'an Street (Above Gao Jianmin Restaurant)
Dishes
Ice Mountain Mist Fresh Duck IntestineFresh duck intestines quickly blanched and served in clear soup made with mountain glacier water, garnished with green onions and coriander. Crisp, tender, refreshing, with a light, fresh taste highlighting the natural flavor of the ingredients.
Sichuan Beef Tallow Hot Pot BaseA rich and spicy base made from beef tallow, chili, Sichuan peppercorns, and fermented bean paste, essential for authentic Sichuan hot pot.
Big Knife Ox TongueA dish made from ox tongue, sliced and stir-fried with aromatics like ginger, garlic, and chili, known for its crisp texture and rich flavor.
Grandmother's Crispy PorkA traditional Chinese home-style dish made by frying marinated pork slices until crispy, known for its golden crust and tender interior.
Homemade Brown Sugar Glutinous Rice CakeHandmade brown sugar glutinous rice cake is a traditional dessert made primarily from glutinous rice flour. After mixing and steaming, it forms a soft and chewy rice cake. Finally, brown sugar is sprinkled on top, giving it a sweet and chewy texture.
Handmade Shrimp PasteHandmade shrimp paste is made from fresh shrimp meat, which is carefully processed to remove shells and veins, then finely chopped into smooth shrimp paste. Through stirring and pounding, the shrimp becomes more elastic. Finally, the shrimp paste is shaped into balls and boiled to achieve a delicate, tender texture.
Australian Premium BeefPremium Australian beef slices marinated in secret sauce and quickly grilled, served with fresh vegetables and dipping sauce for a rich, savory experience.
Brown Sugar Glutinous Rice CakeRed sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
Trendy Koi Duck BloodTrendy Koi Duck Blood is made from fresh duck blood, combined with colorful tofu skin shaped like koi fish and a special spicy braising sauce, then slowly cooked at low temperature. It has a smooth texture and rich braised flavor, with vibrant colors creating strong visual impact.
Stir-Fried Fresh Beef TripeA Sichuan dish featuring fresh beef tripe stir-fried with chili, Sichuan pepper, and garlic for a spicy, numbing flavor.
Brain tissueBrains are the brain tissue of animals, typically pork brains. The preparation methods are mostly stewing or grilling, combined with spices and seasonings to make the texture tender and the aroma rich.
Fragrant Duck Blood with Egg WhiteA delicate dish made with fresh duck blood and egg white, enhanced with ham and mushrooms for a rich, savory flavor.
Cao Chuan Jie JianA creative Chinese dish featuring tofu shaped like a boat, served with marinated fish slices and green peas, drizzled with a savory sauce.
Shrimp pasteShrimp paste is a dish primarily made from fresh shrimp. The preparation method mainly involves removing the shells from the shrimp, mashing them into shrimp paste, and then mixing in an appropriate amount of starch, egg white, and other seasonings until well combined. Through specific techniques, it forms a smooth and tender shrimp paste. During cooking, shrimp paste is commonly used as an ingredient in hot pot, soups, or stir-fries, offering a delicious taste and rich nutrition.
Mustard greensGongcai, also known as Tai Gan, is a dried vegetable made from the fleshy stems of lettuce-family plants through processes such as sun-drying and pickling. It has a bright green color and a crisp texture. To prepare, soak it in water first, then mix with seasonings.
Imperial Tender BeefLady's tender beef is a dish made from beef tenderloin, sliced and marinated, then quickly stir-fried or blanched, seasoned with葱姜蒜 for a tender, bright red dish.