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Happiness Sandpot Residence (White Fuchi Branch)

火锅 · ⭐ 4.0

No. 299, Baifu Village, Manbai Road, Machikou Town

Dishes

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  Crispy Pork Strips

  Succulent pork slices, made from fatty pork belly, are marinated and then deep-fried until golden and crispy. To prepare, the pork belly is sliced thinly, seasoned with salt, cooking wine, and five-spice powder, then fried in hot oil until perfectly crisp.
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  Braised Hairtail in Clay Pot

  Braised eel in clay pot is a dish featuring eel as the main ingredient, sliced and simmered with scallions, ginger, garlic, soy sauce, and cooking wine to make the fish tender and flavorful, often cooked with side dishes like potatoes, tofu, or cabbage.
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  Dried Bean Pod and Pork Stew

  Dried Bean Pod and Pork Stew is a stew made with dried bean pods and pork ribs, which are cooked together after the bean pods are soaked. It is seasoned with seasonings, resulting in a rich and fragrant flavor.
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  Braised Chicken Feet in Clay Pot

  Pot-braised chicken feet with wrinkled skin, cooked with scallions, ginger, garlic, and doubanjiang in a clay pot until tender and flavorful.
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  Tendon and Brain Hot Pot

  Gintoubana锅 is a hot pot dish made primarily with beef tendons and beef brain, simmered with various spices and vegetables. The beef tendons become tender and soft after stewing, while the beef brain is smooth and delicious. Combined with an array of vegetables and spices, the broth is rich and nutritious.
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  Premium Tofu

  Deluxe tofu is a dish made primarily with soft tofu, combined with minced meat, mushrooms, and greens. Tofu is blanched to remove odor, then stewed with sautéed meat and mushrooms, finally seasoned to absorb the savory broth.
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  Beijing-style Pot Stew with Intestines

  Old Beijing pot stewed tripe is a traditional Beijing dish featuring pork intestines, tofu skin, vermicelli, and spices. Cleaned intestines are blanched, then simmered with other ingredients in a clay pot until tender.
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  Beef tendon

  Meat筋 is a traditional dish primarily made from pork tendons, carefully sliced to preserve the meat's fibers and tendon patterns. During cooking, it is first marinated with seasonings to absorb flavor, then quickly stir-fried or grilled over high heat until the surface is slightly charred while the inside remains tender and juicy, delivering a unique texture.
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  Sour Cabbage with Pork

  Suancai Baizhu is a traditional dish primarily made with sour cabbage and pork belly. The preparation typically involves boiling the pork belly until tender, slicing it, and then stewing it together with sour cabbage until the flavors of the cabbage are fully infused into the meat.
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  Spicy Beef Tripe Noodles

  Spicy beef tripe丝 is a dish primarily made with beef tripe. After cleaning and boiling, the tripe is sliced into fine threads and stir-fried with chili peppers, scallions, ginger, garlic, and other seasonings. During preparation, fermented broad bean paste or chili oil is typically added to enhance flavor. The dish has a crisp texture and rich taste.
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  Fish Offal Hot Pot

  A hearty hot pot featuring fish offal, tofu, cabbage, and vermicelli, simmered slowly for rich flavor.
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  Chicken Offal Hot Pot

  A Chinese dish made with chicken offal such as gizzards, liver, and hearts, slow-cooked in a clay pot with vegetables for a rich, savory flavor.

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