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Zhongpin Old Hot Pot (Xinghe Ayun Branch)

火锅 · ⭐ 3.6

West Side of Jiangzhou Avenue

Dishes

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  Well Water Bean Sprouts

  A dish made with fresh bean sprouts soaked in well water and lightly stir-fried, offering a crisp texture and mild flavor.
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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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  Braised Beef Tripe

  Stewed beef tripe is a traditional dish featuring beef tripe as the main ingredient. The preparation involves cleaning the tripe thoroughly, then simmering it in a seasoned braising liquid made from soy sauce, cooking wine, and spices until it becomes flavorful and tender. Finally, it is removed from the pot, sliced, and ready to eat.
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  Stir-fried Squid

  Fried squid is a dish made by soaking dried squid, then blanching or stir-frying it. Main ingredient is dried squid, with scallions and ginger as seasonings. Soak dried squid in water until soft, clean, slice or cut into strips, then cook.
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  Fresh Intestine Sausage

  Fresh intestine sausage is made by filling pig intestines with seasoned pork and starch, then steamed to create a tender, flavorful dish often served cold or hot.
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  Fresh Goose Intestines

  Fresh goose intestines are quickly blanched and stir-fried with garlic, chili, and cilantro for a crisp, spicy flavor.
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  Tofu Skin

  Tofu skin is a thin sheet-like food made from soybeans. It is typically produced by heating soy milk until a film forms on the surface, which is then removed and dried either by air or sun. It can be prepared by stir-frying, braising, or used as an outer layer to wrap fillings such as minced meat or vegetables. The texture is chewy and elastic.
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  Cilantro Meatballs

  Cilantro meatballs are made by mixing pork mince with chopped cilantro, minced葱姜, egg, and seasonings, then shaping into balls and frying or boiling.
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  Fresh Blood Sausage

  A traditional Chinese snack made from pig blood, starch, and seasonings, steamed in casings for a soft and chewy texture.

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