Cai Bei Dou Fresh Vegetable Hot Pot (Main Store)
火锅 · ⭐ 4.4
No. 68 Shancha Road, Poly Champagne Garden, Zone D, Building 2, Peripheral Shops
Dishes
Sliced Pork Kidney with Big KnifeBig Knife腰片 is a dish primarily made with pig kidneys. During preparation, the pig kidneys are sliced into thin, uniform pieces using precise knife skills. Typically, the slices are marinated with a specially prepared seasoning before cooking to maintain their tender and fresh texture.
Yangmei Ice TangyuanYangmei ice glutinous rice balls are made from glutinous rice flour, filled with red bean or sesame paste. After cooking and cooling, they're soaked in ice water and served with fresh Yangmei or Yangmei juice for a refreshing, soft, and pleasantly sweet-sour taste.
Premium Tender Meat SlicesPremium tender meat slices are a dish made with selected lean meat, seasoned with scallions and ginger, then quickly stir-fried. The texture is fresh and tender, with a mild flavor, suitable for eating with rice.
Premium Snowflake Wagyu BeefPremium snowflake beef is made from high-quality Wagyu beef, sliced and quickly blanched or simmered. The beef has fine marbling and a tender texture. Often cooked with vegetables and mushrooms to preserve the original flavors.
Premium Goose IntestinePremium goose intestine made from fresh intestines, stir-fried with garlic, chili, and Sichuan peppercorns for a spicy and crunchy texture.
Old Hot Pot BaseA traditional Sichuan hot pot base made by stir-frying spices like chili, Sichuan pepper, and doubanjiang in beef tallow, then simmered with herbs and bones for a rich, numbingly spicy flavor.
Fresh Vegetable Hot Pot in Bamboo BasketA Sichuan-style hot pot featuring fresh vegetables cooked in a spicy, numbing broth, served in a bamboo basket for traditional presentation.
Blood TripeA classic Sichuan dish made from beef tripe, stir-fried with chili and Sichuan peppercorns for a spicy, 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.