Hualongqiao Nine Palace Grid Hot Pot (Shiguang Branch)
火锅 · ⭐ 4.1
No. 253, South Section, Chengfei Avenue
Dishes
Five-Spice TripeA Sichuan-style cold dish made from beef tripe, marinated in a blend of five spices including star anise, cinnamon, and Sichuan pepper, resulting in a fragrant and crunchy texture.
Braised Quail EggsPreserved quail eggs are a traditional dish primarily made with quail eggs. The preparation involves boiling the quail eggs, peeling them, and then soaking them in a seasoned brine made from soy sauce and various spices until fully flavored. After preservation, the quail eggs develop a deep color and rich, savory taste.
Original Layered Beef TripeFresh beef tripe is carefully cleaned and slowly simmered in clear broth to preserve its natural texture and flavor, without heavy seasoning.
Braised Pork IntestinesBraised pork intestines made by slow-cooking cleaned pig intestines with spices, resulting in a tender and flavorful dish.
Original Premium Goose IntestinePremium goose intestine, quickly blanched to retain crispness and served with a secret dipping sauce for a fresh, savory taste.
Original Tender Beef LiverFresh beef liver slices are briefly blanched and quickly stir-fried with minimal seasoning to preserve their tender texture and natural flavor.
Tender Meat SlicesTenderloin slices is a dish made primarily from pork tenderloin. The meat is sliced thinly and marinated with starch, egg white, and a small amount of seasonings to achieve a tender texture. It is then quickly stir-fried or blanched in oil, seasoned with辅料 such as scallions, ginger, and garlic, resulting in fresh, tender meat with a pure white color.
Yin-Yang Hot PotA double-boiled hot pot is a divided-style hot pot, typically split into two parts: one side with a clear or spicy broth, and the other with a different flavor (such as mushroom soup or tomato soup). Main ingredients include beef, lamb, seafood, vegetables, tofu products, and various meatballs, which are cooked in different broths.