Zhu Nao Ke Old Hot Pot (Xiejiawan Branch)
火锅 · ⭐ 4.2
No. 50, Lao Dong Er Cun, Xiejiawan Zhengjie
Dishes
Ice TangyuanIce Tangyuan is a dessert made primarily from glutinous rice balls and various fruits. The preparation involves boiling the rice balls, cooling them in cold water, then adding ice cubes and diced fruits, and finally drizzling with condensed milk or syrup.
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.
Soul Pig BrainA spicy Sichuan dish made with pig brain, stir-fried with chili, Sichuan pepper, and garlic for a rich, numbing flavor.
Pork BrainA dish made from pork brain, typically stir-fried with chili and Sichuan pepper for a spicy and numbing flavor.
Crispy Fried PorkCrispy 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.
Spicy Soup BaseSpicy broth base made with beef tallow, chili, Sichuan peppercorns, and doubanjiang, simmered with stock. Common ingredients include garlic, ginger, scallions, star anise, and cinnamon to enhance flavor.
Braised BeefBraised beef is a dish primarily made with beef, prepared through slow stewing to achieve tender meat and rich broth. The recipe uses high-quality beef combined with various spices and seasonings, then slowly stewed for an extended period to allow the beef to fully absorb the flavorful broth, resulting in a deep and satisfying taste.
Pulled TaroA Sichuan-style dish made by steaming taro until soft and mixing it with seasonings for a rich, spicy flavor.
Braised Chicken FeetA Chinese dish made by slow-cooking chicken feet with spices and seasonings until tender and flavorful.
Blood TripeA classic Sichuan dish made from beef tripe, stir-fried with chili and Sichuan peppercorns for a spicy, numbing flavor.