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Gang Hao Hot Pot

火锅 · ⭐ 3.9

Yunhe Garden, Hanxi Third Road

Dishes

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  Seasoning Mix

  Xiaoliao is a flavorful condiment made by finely mixing various spices and seasonings, primarily including minced garlic, minced ginger, chopped chili, and Sichuan pepper powder. It is prepared through simple stir-frying or marinating to enhance the depth and taste of dishes.
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  Dry Sichuan Noodles

  A spicy and savory dish made from dried rice noodles stir-fried with chili, Sichuan pepper, and garlic, typical of Sichuan cuisine.
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  Sauces Beef Meatballs

  Sau Yee Beef Balls is a traditional dish made primarily from beef, characterized by its hidden broth inside. During preparation, the beef is minced and seasoned, then wrapped around a specially prepared broth before being skillfully shaped into balls. After cooking, the beef balls have a tender texture, and biting into them releases a rich, savory broth, adding depth and complexity to the dish.
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  Frog Legs

  Frogs legs, known for their tender texture and delicious flavor, are the main ingredient in this dish. Typically stir-fried with chili peppers, scallions, ginger, and garlic, the frogs' legs are carefully cooked to achieve a tender and richly flavored result—making it a nutritious and delightful delicacy.
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  Bamboo Shoot Tips

  Bamboo shoot tips are the tender parts of fresh bamboo shoots, which can be stir-fried, braised, boiled in soup, or served cold after blanching or boiling. The main ingredient is bamboo shoot, and during preparation, it is often combined with meat, mushrooms, or vegetables to enhance flavor.
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  Crab Stick

  Crab stick is a crab meat substitute made from fish paste, starch, egg white, and seasonings. Shaped by extrusion and then steamed or fried, it has a chewy texture and resembles a crab leg.
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  Chongqing Beef Tallow Hot Pot Base

  Chongqing beef tallow broth uses beef tallow as the primary oil, stir-fried with fermented broad bean paste, chili peppers, Sichuan peppercorns, ginger, garlic, scallions, and other spices, enhanced with various Chinese medicinal herbs and aromatic ingredients to elevate flavor. The preparation involves heating the beef tallow to bloom the seasonings, then simmering to extract a rich aroma, resulting in a uniquely numbing and spicy hot pot base.

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