Chang Kou Hot Pot (East Station Branch)
火锅 · ⭐ 4.4
No. 199, Huaishudian 1st Road, Phase III Luneng City, Building 5, 1st Floor
Dishes
Chilled Beef TripeA chilled dish made from beef tripe, blanched and quickly cooled, then tossed in a secret sauce for a crisp, layered texture—perfect for summer.
Cold Pot Duck BloodCold 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.
Changkou Tender BeefFresh beef tenderloin is marinated and quickly stir-fried to achieve a tender, flavorful dish.
Fresh Duck Intestines from ChangkouA dish made with fresh duck intestines, quickly blanched or stir-fried for a crisp and tender texture, seasoned with garlic and chili to enhance its natural flavor.
Fresh Beef Tripe from the SlaughterhouseFresh beef tripe from the slaughterhouse, made from fresh cow tripe that has been carefully processed to maintain its tender texture. Stir-fried with a specially prepared chili sauce and spices, allowing the tripe to fully absorb the aromatic flavors of the seasonings and presenting an enticing color.
Hand-Beaten Fresh Shrimp DumplingsHand-pounded fresh shrimp paste is a dish made primarily from fresh shrimp meat. The shrimp meat is carefully processed to remove shells and veins, then hand-beaten into a smooth paste, preserving the tender texture of the shrimp. During preparation, the shrimp paste is shaped into a slippery form and cooked with clear soup or hot pot base. The shrimp is tender, melts in your mouth, and fills the air with fresh, aromatic flavors.
Yangmei Ice TangyuanYangmei ice tangyuan is a dessert made with glutinous rice balls, fresh yangmei or yangmei juice, and served with ice or chilled. Cooked tangyuan are mixed with yangmei and ice in a bowl, optionally sweetened with syrup.
Braised Tender Chicken FeetChicken feet slow-cooked in a rich, savory broth until tender and gelatinous, with a deep umami flavor.
Lotus Root with PorkLotus root stir-fried with pork slices, a savory and crunchy dish popular in Chinese households.
Baby PumpkinBaby pumpkin is a small variety with tender, soft flesh. Typically steamed or boiled after peeling and cutting, it's also used in soups or stir-fries to retain its natural sweetness and nutrients.
Spicy Crispy IntestineA spicy Sichuan dish made with pork intestines that are boiled, sliced, and stir-fried with chili and Sichuan peppercorns for a crunchy, numbingly hot flavor.