Quan Ge's Hot Pot (Xiangnanli Store)
火锅 · ⭐ 4.2
No. 669 Xiangnan South Road, Building 1, Xiangnanli, 1st Floor, Unit 108
Dishes
5.5-pound Beef TallowA rich beef tallow base made from 5.5 pounds of pure beef fat, commonly used in Sichuan-style hot pot for its deep flavor and aroma.
Cold Pot BloodA Sichuan dish made by stir-frying pig or beef blood with chili, Sichuan pepper, garlic, and ginger, resulting in a smooth, spicy, and savory flavor.
Premium Beef TripeA classic Sichuan dish featuring tender beef tripe quickly blanched and served with a spicy chili sauce for bold, numbing flavor.
Handmade Sliding Pork SlicesA dish made with hand-pounded pork slices stir-fried with vegetables, known for its tender texture and savory flavor.
Premium Beef TripeA Sichuan dish made with premium beef tripe, quickly blanched and stir-fried with chili, Sichuan pepper, garlic, and other seasonings for a spicy, crunchy texture.- Yu Zhou's SquidA Sichuan-style dish made with fresh squid stir-fried with chili, Sichuan pepper, and garlic, delivering a spicy and numbing flavor.
Tongnan Earth EelA Sichuan dish made with fresh eel from Tongnan, stir-fried with chili and spices, offering a rich, slightly spicy flavor.- Tongnan Earth EelA Sichuan dish made with fresh eels from Tongnan, stir-fried with chili, garlic, and fermented broad bean paste, delivering a spicy and savory flavor.
Lion Head Goose Liver NoodlesLion Head Goose Liver Noodles is a dish made with the liver of Lion Head Goose as the main ingredient, combined with rice noodles or noodles. The goose liver is usually sliced and stir-fried with seasonings, resulting in a tender texture and rich flavor.
Lion Head Goose IntestinesA Cantonese dish made from the intestines of a lion-head goose, stir-fried with ginger and scallions for a fresh, crisp texture and savory flavor.
Lion-Head Goose Meat SlicesLion-Head Goose Meat Slices is a dish made with Lion-Head Goose as the main ingredient, where the goose meat is sliced and then stewed or stir-fried, resulting in a tender texture and rich flavor.
Stewed Pork IntestinesA dish made with pork intestines simmered in a special broth, resulting in tender and flavorful meat.- Fresh Weighed Rongchang Native Goose IntestinesFreshly weighed Rongchang native goose intestines, cleaned and quickly stir-fried to retain crispness, seasoned with garlic, chili, and other spices for a spicy and fragrant dish.
- Rongchang Local Pig's TongueA traditional Sichuan dish made with pig's tongue from Rongchang, stir-fried with chili and Sichuan pepper for a spicy and numbing flavor.
Rongchang Goose IntestineA Sichuan dish made with local goose intestines, stir-fried with chili and Sichuan pepper for a spicy and crunchy texture.
Fresh-cut Wagyu StripFreshly sliced sirloin is a dish made primarily from fresh beef from the sirloin cut. The sirloin portion has tender meat with clear muscle fibers. During preparation, the sirloin is sliced thinly and marinated briefly with a specially prepared seasoning. It is then cooked quickly by stir-frying or in hot pot style, preserving the natural flavor of the meat.
Fresh Chicken KidneyA dish made with fresh chicken kidneys stir-fried with ginger, scallions, and seasonings, known for its tender texture and savory flavor.- Fresh Pork Kidney Stir-fryA spicy and tender dish made with fresh pork kidneys stir-fried quickly with vegetables and seasonings.
Fresh Water Buffalo TripeFresh water buffalo tripe is made by selecting fresh water buffalo tripe, washing and blanching it, then stir-frying with seasonings. It has a crisp and elastic texture.
Fresh Blood TripeA Sichuan-style dish made from fresh beef tripe, blanched and tossed with spicy chili and Sichuan peppercorns for a bold, numbing flavor.