Chu Wei Old Hot Pot
火锅 · ⭐ 3.9
No. 5 Mingjiang South Road, Annex 1
Dishes
Fresh Tiao PiA dish made from tofu skin or konjac sheets, mixed with vegetables and seasonings, known for its fresh and spicy flavor.
Fresh Crab StickFresh crab sticks made with egg and carrot, steamed to preserve natural flavor and tenderness.
Original Flavor Tofu SkinA dish made with soft tofu skin stir-fried with garlic, ginger, and soy sauce, offering a savory and aromatic flavor.
Dried GongcaiDry贡菜 is a traditional dish primarily made with贡菜. To prepare it, first wash and dry the贡菜, then cut it into bite-sized pieces. Next, use a unique drying process to remove excess moisture from the贡菜 while preserving its crisp and tender texture. Finally, it can be mixed with seasonings for direct consumption or used as a side dish in cooking, delivering a distinctive taste and flavor.
Clear Oil TripeA classic Sichuan dish made with fresh beef tripe stir-fried in clear oil, offering a crisp texture and spicy flavor.
Home-style Spare RibsHome-style spare ribs made with marinated pork ribs slow-cooked to tender perfection, rich in savory flavor.
Sichuan Taro NoodlesSweet potato starch noodles are a type of vermicelli made from sweet potato starch. Soak and cook before eating. Commonly stir-fried with vegetables, meat, or seasonings, or used as an ingredient in soups. Soak soft, blanch, then stir-fry or simmer with other ingredients.
Gongcai MeatballsGongcai meatballs are made by mixing minced pork with chopped dried stem mustard, then forming and cooking them by frying or boiling. The crispy texture of gongcai complements the tender meat.
Fish and Pork MixA creative dish made by mixing fish and pork, seasoned and cooked as meatballs or fillings, offering a rich and layered flavor.
Black Quail EggsA Chinese dish made by boiling quail eggs and marinating them in soy sauce and sugar, resulting in a glossy black appearance and savory flavor.