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Bawang Bieji · Stewed Chicken with Pig Intestine and Taro Hot Pot

火锅 · ⭐ 4.5

No. 789, Shangshahepu Street, Building 2, 1st Floor, Annex No. 115

Dishes

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  Homestyle Dried Green Beans

  Farmhouse dried bean pods is a home-style dish primarily made with dried bean pods. Typically, the dried beans are soaked beforehand and then stir-fried with pork belly, garlic, chili, and other seasonings, or added to stews to absorb the rich flavors of meat and spices.
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  Spam

  Spam is a canned food product made primarily from pork, processed through grinding, seasoning, and steaming. It has a fine texture and delicious taste, commonly used as an ingredient in hot pot, barbecue dishes, or eaten directly sliced.
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  Handmade Black Tofu

  Handmade black tofu is made from high-quality black beans, processed through soaking, grinding, boiling, and coagulation to form solid blocks. It has a deep color, tender texture, and rich nutrition.
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  Braised Pork Intestines

  Bā Lǔ Féicháng is a dish made primarily from pork intestines, cleaned and simmered slowly in a seasoned broth until tender and flavorful. Common seasonings include soy sauce, star anise, cinnamon, and Sichuan pepper.
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  Braised Turtle

  A dish made by slow-cooking turtle until tender, often seasoned with ginger, scallions, and wine for a rich, savory flavor.
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  Pulled Taro

  A Sichuan-style dish made by steaming taro until soft and mixing it with seasonings for a rich, spicy flavor.
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  Braised Chicken Feet

  Braised chicken feet is a dish primarily made with chicken feet, which are first blanched and then slowly stewed or steamed with seasonings until tender and flavorful. Common spices such as star anise, cassia bark, and bay leaves are used for seasoning, and some recipes include soy sauce and rock sugar to enhance color and taste.
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  Bald Eagle Turtle Chicken

  Bàwáng Biē Jī is a dish made primarily from softshell turtle and chicken, typically simmered together with ginger slices and green onions for a slow-cooked flavor.
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  Spicy Taro Chicken (Medium Pot)

  Spicy taro chicken dish made with chicken and taro, stir-fried with Sichuan peppercorns and chili for a bold, numbing flavor.

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