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Chuan Dong Li Dynamic Spicy Skewers Hot Pot

火锅 · ⭐ 4.0

South side of the intersection of Qinling Street and Xiangjiang Road, 100 meters west (opposite Borun Dongfang Hotel), Eastern Development Zone

Dishes

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  Inner Mongolia Bayannur Lamb

  Selected high-quality lamb from Bayannur, Inner Mongolia, cooked using traditional steaming or hand-pulling methods to highlight the natural flavor of the meat. Tender texture with evenly distributed fat and a distinctive grassland aroma.
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  Seasoning Mix

  Xiaoliao is a flavorful condiment made by finely mixing various spices and seasonings, primarily including minced garlic, minced ginger, chopped chili, and Sichuan pepper powder. It is prepared through simple stir-frying or marinating to enhance the depth and taste of dishes.
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  Signature Fresh Beef Tripe

  Signature fresh beef tripe is made from fresh ox tripe, quickly blanched in boiling water to retain its crisp tenderness. Typically served with garlic slices, cilantro, and chili oil.
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  Spicy Tomato Yin-Yang Hot Pot

  Spicy tomato hot pot with two bases: one side is sweet and sour tomato broth, the other is spicy red oil broth made from chili and spices. Main ingredients include tomatoes, beef tallow, doubanjiang, Sichuan peppercorns, dried chilies, scallions, ginger, garlic, served with beef slices, tripe, and vegetables for dipping.
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  Spicy Oil Mushroom Hot Pot (Yin-Yang)

  A spicy and savory red oil broth and a mild, fresh mushroom soup broth make up this dual-fry pot. One side features a numbingly spicy red oil base, while the other offers a delicate, flavorful mushroom broth. Key ingredients include fresh mushrooms (such as shiitake, enoki, and king oyster), beef slices, tripe, beef tendons, and vegetables, all simmered to perfection.
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  Fennel Oil Stick

  Fennel oil sticks are a traditional Chinese pastry made by mixing fresh fennel, finely chopped, with flour and water to form a batter. The mixture is then shaped into strips using a specific mold or technique and deep-fried until golden and crispy. They have an appealing appearance and a fragrant, crunchy texture.
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  Mixed Skewers

  A Sichuan-style dish featuring meat and vegetables skewered and boiled in a spicy, numbing broth, perfect for sharing.
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  Spicy Soup Yinyang Hot Pot

  A spicy soup hot pot with two flavors—one side is fiery and numbing, the other is mild and savory—served with assorted meats and vegetables.
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  High-Calcium Lamb

  High-calcium lamb is a dish primarily made with fresh lamb, distinguished by its rich calcium content. The lamb is carefully selected and prepared, then marinated with appropriate seasonings before being cooked through roasting or boiling. This dish retains the tender texture of the lamb while enhancing its nutritional value with calcium.
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  Fresh Tripe and Vermicelli Combo

  Fresh beef tripe and vermicelli combo, blanched in water and chilled, served cold with a special dressing for a crisp, tender texture and natural flavor.
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  Spicy Beef

  Spicy beef is a dish made primarily from beef, seasoned with various spices and chili peppers. First, the beef is sliced and marinated, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, while fully absorbing the flavors of the spicy seasoning.
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  Spicy鸳鸯 Pot

  Spicy鸳鸯锅 is a divided hot pot with one side spicy using beef tallow, chili, and Sichuan peppercorns, and the other side clear or mushroom broth from chicken and pork bones. Main ingredients include beef, lamb, tripe, beef intestine, vegetables, and tofu.

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