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Chongqing Yang Sanjie Pa Chicken Feet Old Street Hot Pot (Dongmen City Store)

火锅 · ⭐ 3.9

No. 43 Jieren Road

Dishes

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  Cold Pot Duck Blood

  Cold pot duck blood is a dish made primarily with duck blood, sliced and stir-fried in a cold pan with scallions, ginger, garlic, and doubanjiang to absorb the flavors while maintaining its tender texture without high heat.
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  Shredded Yellow Tripe

  Thousand-threaded yellow throat is a dish made from pig or beef yellow throat, sliced into fine threads after cleaning, then stir-fried with scallions, ginger, and garlic. It's blanched to remove odor, then cooked with seasonings for a crisp texture and rich aroma.
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  Baby bok choy

  Baby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
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  Tender Beef

  Tender beef is a dish made primarily with fresh beef, carefully marinated and then quickly stir-fried or lightly seared. The beef is tender and smooth in texture, paired with适量 vegetables and seasonings to bring out the authentic, rich meat flavor.
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  Anzhou Wide Noodles

  Anzhou wide noodles are a specialty snack from Anyue County, Sichuan, made from sweet potato starch and seasoned with chili oil, Sichuan pepper, garlic, and scallions. The noodles are smooth and chewy, with a spicy and numbing flavor.
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  Custom Lunch Meat

  Custom lunch meat is made from pork, beef, or chicken, seasoned and cooked in a casing for a rich, tender texture.
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  Fresh Beef Tripe from the Butcher's Daily

  Fresh beef tripe quickly blanched to retain crispness, served with a spicy chili sauce. A classic Sichuan-style dish featuring tender tripe and aromatic herbs.
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  Hand-剥 Quail Eggs

  Hand-peeled quail eggs are a dish primarily made with quail eggs, prepared by manually removing the shells and then cooking them through boiling or braising. After boiling and peeling, they can be eaten as is or marinated with seasonings like soy sauce, salt, and sugar to enhance flavor.
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  Cave Spring Bean Sprouts

  Bean sprouts soaked in cave spring water and stir-fried with garlic and scallions, offering a fresh and crisp texture.
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  Crispy Fried Pork

  Crispy fried pork is a dish made primarily from fatty pork belly, which is marinated and then deep-fried until golden and crunchy. The pork belly is sliced thinly, marinated with a special seasoning to absorb flavor, and then quickly fried in hot oil until the slices turn golden and crispy.
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  Brown Sugar Glutinous Rice Cake

  Red sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
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  Old Braised Tofu Cubes

  A traditional Chinese dish made by simmering tofu cubes in a seasoned broth with various spices and soy sauce for a rich, savory flavor.
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  Tender Braised Chicken Feet

  A dish made by slow-cooking chicken feet in a spiced broth until tender, known for its rich flavor and soft texture.
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  Smart Fresh Brain Flower

  A Sichuan dish made with fresh pig brain flower, stir-fried with aromatics and chili for a rich, spicy flavor.
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  Qualified Yellow Beef

  A dish featuring high-quality yellow beef, marinated and stir-fried quickly to retain tenderness, served with vegetables for a rich flavor.

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