Batu San Old Hot Pot Raw & Cooked Dumplings
火锅 · ⭐ 3.7
No. 2 Panjin Road, Annex 46
Dishes
Sliced Beef with Green and Red PeppersDouble Pepper Beef is a dish made primarily with beef, paired with green and red peppers. The beef is sliced and marinated with seasonings, then stir-fried together with sliced green and red peppers to retain the freshness and texture of the ingredients.
Tender Meat SlicesTenderloin slices is a dish made primarily from pork tenderloin. The meat is sliced thinly and marinated with starch, egg white, and a small amount of seasonings to achieve a tender texture. It is then quickly stir-fried or blanched in oil, seasoned with辅料 such as scallions, ginger, and garlic, resulting in fresh, tender meat with a pure white color.
Small Onion DishA simple dish made with small onions, stir-fried with garlic and chili for a fresh, savory flavor.
Cantonese SausageCantonese sausage, made primarily from pork and seasoned with sugar, salt, and wine. It is prepared by marinating, stuffing into casings, and sun-drying. The sausage has a bright color, firm texture, and a unique sweet and wine aroma, making it a traditional delicacy from Guangdong province.
Walnut PorkA Chinese dish made with pork belly and walnuts, featuring tender meat and crunchy walnuts, often served at banquets or festive occasions.
Premium Duck IntestinesPremium duck intestine is a dish featuring duck intestine as the main ingredient, quickly blanched or stir-fried to maintain its crisp texture. Seasoned with garlic, chili, and scallions, or enhanced with fermented bean paste and soy sauce.
Spiced Braised CauliflowerA Chinese dish made by slow-cooking cauliflower in a spiced sauce, resulting in a flavorful and tender vegetable side.
Fresh木耳Fresh black fungus made from fresh black fungus, soaked in clean water and washed, can be served cold, stir-fried or stewed. Typically paired with garlic, green onion, chili and simple seasoning.
Spicy Chicken GizzardSpicy Chicken Cartilage is a dish primarily made with chicken cartilage, stir-fried with chili peppers, Sichuan peppercorns, and other seasonings. The preparation involves marinating the chicken cartilage, then quickly stir-frying it at high heat with spices until it becomes golden and crispy.