Kuan Tian Hot Pot (Ji Jiang Ronghua Store)
火锅 · ⭐ 4.7
Building C, Ronghua Guangcai Building, Binjiang West Section, Jijiang Subdistrict
Dishes
Cold Pot Fresh Duck BloodCold pot fresh duck blood is a unique dish whose main ingredient is fresh duck blood. The preparation involves gently blanching the duck blood and then soaking it in a specially prepared cold sauce to maintain its tender texture. The cold sauce is made by mixing garlic paste, ginger, soy sauce, vinegar, and other seasonings, adding rich layers of flavor to the duck blood.
Prime Minister's Fresh TripeFresh beef tripe marinated in secret spices and quickly blanched, served with a garlic oil dipping sauce for a bold, spicy flavor.
Wide Board Handmade Sweet Potato NoodlesA traditional Sichuan snack made with wide sweet potato noodles, seasoned with a secret sauce, chili oil, scallions, and garlic for a spicy and satisfying bite.
Palm-sized Beef Liver Stir-fryA spicy stir-fry dish made with beef liver, seasoned with chili, garlic, and ginger for a bold, savory flavor.
Duck Intestine on a PoleA Sichuan dish made with duck intestines stir-fried with garlic, chili, and Sichuan peppercorns, known for its crisp texture and spicy flavor.
Hand-Pressed Black Tiger Shrimp BallsHandcrafted black tiger shrimp balls are made from fresh black tiger shrimp. The shrimp are manually peeled and their meat finely chopped, then mixed with an appropriate amount of starch and egg white. Through repeated stirring and pounding, the shrimp meat becomes smooth and tender. For cooking, the shrimp mixture is shaped into small balls and blanched in hot water until cooked through, ready to be enjoyed with various soup bases or seasonings.
Hot Pot BaseHot pot base made from beef tallow, broad bean paste, chili, Sichuan pepper, ginger, garlic, scallion, star anise, cassia bark, and bay leaves, stir-fried to create a thick sauce that enhances火锅 flavor.
Spicy Chili Oil for Hot PotA spicy chili oil made from dried chilies, Sichuan peppercorns, and aromatics, used to enhance the flavor of hot pot dishes.
Stone-ground Black Bean CurdStone-ground black bean curd is a soy product made primarily from black beans, ground using a stone mill and then cooked. To prepare it, black beans are soaked, ground into a pulp, filtered to remove residue, heated to boiling, and then a coagulant is added to solidify the soy milk into a tofu-like consistency. Finally, seasonings or side dishes can be added according to taste.
Premium Catfish DishPremium catfish is made from fresh catfish as the main ingredient, combined with seasonings such as green onions, ginger, and garlic, and carefully cooked. The fish meat is tender, the broth is rich, and it retains the natural freshness and flavor of the catfish.
Lotus Root with Tender MeatLotus root with minced pork is a dish featuring lotus root slices stir-fried with marinated pork, seasoned to achieve tender meat and crisp lotus root.
Bamboo-Edge Rice DumplingsA Fujian specialty snack made by pouring rice batter along the edge of a hot pan to form thin sheets, often filled with meat or vegetables. Soft and fragrant, it requires precise heat control.
Pot-edge Steamed BunPotato bread is a flour-based dish made by rolling dough into thin sheets, cutting it into strips, boiling in water, and then cooking with vegetables and meat. It has a soft, chewy texture and delicious broth.