Jiang He Si Old Hot Pot (Fucheng Branch)
火锅 · ⭐ 4.6
No. 5, F Qin Bei 1st Lane, Annex No. 1
Dishes
Braised Chicken FeetA dish made by braising chicken feet until tender, resulting in a flavorful and aromatic snack or side.
Braised Pork IntestinesStewed pork intestines is a traditional dish primarily made with pork intestines. The preparation involves thoroughly cleaning the intestines, then simmering them in a seasoned braising liquid made from soy sauce, cooking wine, and spices until fully flavored, and finally slicing them for serving.
Brown Sugar Ice TangyuanMade with glutinous rice flour and filled with sweet brown sugar, this chilled dessert offers a soft, refreshing texture.
Tuo Tuo Pa BeefA Sichuan specialty dish featuring tender beef chunks braised in a spicy, numbing sauce with fermented bean paste and chili.
Tender BeefTender 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.
Signature Cold Pot BloodA Sichuan specialty dish made with pig's blood, slowly cooked in a cold pot with chili, Sichuan pepper, and garlic for a spicy and numbing flavor.
TripeTripe, primarily made from the rumen of cattle, is finely processed to achieve a tender texture. It is typically sliced and served with spicy hot pot or cold dressing, offering a crisp and refreshing taste—making it a popular choice in hot pot dishes.
Special Red PotA spicy hot pot dish made with beef, tripe, and other ingredients cooked in a rich red broth seasoned with chili and Sichuan pepper.
Spicy Sichuan Pepper ChickenSpecial Sichuan pepper chicken is made with chicken as the main ingredient, seasoned with plenty of Sichuan peppercorns and chili. After marinating, the chicken is stir-fried with dried chilies, ginger, garlic, and Sichuan peppercorns to create a rich numbing and spicy flavor.
Fresh Pig's TripeFresh pig's esophagus is a dish made from the pig's esophageal tissue, sliced after cleaning and quickly blanched or stir-fried in boiling water to maintain its crisp texture. It is commonly seasoned with chili, garlic, and ginger.