Hao Shua Skewers (Masecheng Central Avenue Store)
火锅 · ⭐ 3.8
No. 177, Section 2 Fuqing Road, Building 10, Room F118
Dishes
Fresh Duck Blood DelightFresh duck blood cooked with vegetables and tofu in a savory broth, offering a smooth and flavorful experience.
Ice Plum CucumberA refreshing cold dish made with cucumber slices drizzled in chilled plum sauce, offering a crisp and tangy taste.
Houttu BeefBamboo shoot beef is a dish featuring beef shank and houttuynia herb. Thinly sliced beef shank is blanched to remove odor, then stir-fried with cleaned houttuynia herb and seasonings like soy sauce, salt, and chili. Proper ingredient pairing and heat control are key.
Let Go of That Crab StickA dish featuring crab sticks stir-fried with vegetables and seasonings, offering a rich, savory flavor.
Red Pot BaseA spicy and aromatic base for hot pot, made with beef tallow, chili, Sichuan pepper, and fermented broad bean paste.
Brain tissueBrains are the brain tissue of animals, typically pork brains. The preparation methods are mostly stewing or grilling, combined with spices and seasonings to make the texture tender and the aroma rich.
Mixed SkewersA Sichuan-style dish featuring meat and vegetables skewered and boiled in a spicy, numbing broth, perfect for sharing.
Cilantro BeefCilantro beef is a dish primarily made with tender beef and fresh cilantro. To prepare it, first slice the beef thinly and marinate it with seasonings to infuse flavor. Next, quickly stir-fry the beef in hot oil until it changes color, then add cilantro pieces and gently stir until evenly mixed.
Spicy Beef TripeSpicy beef is a dish primarily made with beef shank. The beef is sliced or cubed, blanched to remove odor, then stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste) to allow the meat to fully absorb the spicy and numbing flavors. During cooking, a small amount of soy sauce, cooking wine, and sugar are added for seasoning, and finally thickened with a slurry to reduce the sauce.