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Chun Lin Spicy Hot Pot (Beijiao Branch)

小吃快餐 · ⭐ 3.5

Shop No. 3, No. 81 Yuejin Zhong Road, Beijiao Community Committee (20 meters west from the point 50 meters south of the intersection of Yuejin Road and Lanyuan Road)

Dishes

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  Lobster Dumpling Pancake

  A crispy pancake filled with fresh lobster meat, seasoned with ginger, garlic, and scallions, then deep-fried to perfection.
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  Baby Greens Stir-fry

  A simple and healthy dish made by stir-frying tender baby greens with garlic, offering a fresh and light flavor.
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  Tripe

  Tripe, primarily made from the rumen of cattle, is finely processed to achieve a tender texture. It is typically sliced and served with spicy hot pot or cold dressing, offering a crisp and refreshing taste—making it a popular choice in hot pot dishes.
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  Ham Sausage

  Sausage is a processed meat product made primarily from pork, chicken, or beef, mixed with starch, water, and seasonings, then stuffed into casings and cooked by steaming or smoking.
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  Crispy Pork Intestine Sausage

  Crispy bone poppers are made from pork bones and intestines. The minced bones are mixed with seasonings, stuffed into cleaned casings, then steamed or boiled. The result is a plump, chewy sausage with distinct bone pieces.
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  Tofu Skin Rolls

  Tofu skin rolls are made by wrapping fillings like minced meat or mushrooms in thin tofu sheets and steaming or pan-frying them until tender and flavorful.
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  Bean sprouts

  Bean sprouts are mainly made from soybean or mung bean sprouts. After soaking, the beans sprout and are harvested when tender, then washed and ready to eat. They can be served cold, stir-fried, or used as soup ingredients—simple to prepare while keeping their crisp texture.
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  Konjac Noodle Rings

  Konjac noodles are made from konjac root, processed into fine strands and twisted into knots. Typically blanched or boiled, then stir-fried or stewed with seasonings like soy sauce, salt, scallions, and ginger for a smooth, elastic texture.
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  Longkou Vermicelli

  Longkou vermicelli is a dish primarily made with Longkou vermicelli, typically served with vegetables, meat, or seafood. After being soaked in warm water and blanched, the vermicelli is stir-fried or simmered in soup with ingredients, resulting in a smooth, elastic texture.

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