Bu Guake Old Hot Pot (University Town Main Store)
火锅 · ⭐ 4.4
Shop No. 168, Level 1, Building 17, Phase II, Xijie, Chongqing University Town, Jinghe Road
Dishes
Unfail Pork TenderloinUnfail pork tenderloin is made from high-quality local pork, sliced into thin pieces and marinated with seasonings before being quickly stir-fried. It has a tender texture and rich flavor.- Spicy Beef with Thin StripsThousand-thread spicy beef is a dish made by stir-frying finely sliced beef with chili, Sichuan pepper, and other seasonings. After marinating, the beef is sliced thin and combined with green and red pepper strips and onion. It's quickly stir-fried with fried dried chilies and Sichuan pepper to create tender, flavorful meat with rich texture.
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.
Dried GongcaiDry贡菜 is a traditional dish primarily made with贡菜. To prepare it, first wash and dry the贡菜, then cut it into bite-sized pieces. Next, use a unique drying process to remove excess moisture from the贡菜 while preserving its crisp and tender texture. Finally, it can be mixed with seasonings for direct consumption or used as a side dish in cooking, delivering a distinctive taste and flavor.
Hand-Beaten Original Flavor Shrimp PasteFresh shrimp is hand-beaten to create a gelatinous, tender paste with no additives—seasoned only with salt and a touch of ginger. Delicate and naturally sweet, it's perfect for boiling or hot pot.
Premium Duck IntestinesPremium duck intestine is a dish made primarily from duck intestines, which are quickly blanched or fried in boiling water to retain their crisp texture. It can be mixed with garlic, chili, and cilantro, or used in hot pot, or seasoned with sauces.
Special Xiaojun GanSpecial small intestines are a dish made primarily from pig or cow's small intestinal lymph nodes, typically stir-fried with chili, Sichuan pepper, garlic, and ginger. Cooking requires precise heat control to maintain a crisp and tender texture.
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.
Immortal Beef RollsA dish featuring tender beef slices stir-fried with vegetables and a secret sauce, known for its rich aroma and spicy flavor.
Fulala BeefA Sichuan dish featuring tender beef cooked with dried chilies and Sichuan peppercorns, delivering a rich, spicy, and aromatic flavor.
Brown Sugar Glutinous Rice CakeRed sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
Fresh Cut BeefFresh-cut beef is a dish made primarily from fresh beef, finely sliced to preserve its natural flavor. The preparation is simple, relying mainly on the inherent freshness of the beef, which is quickly stir-fried or grilled with just the right amount of seasoning to highlight its tender and juicy texture.
Fresh TripeFresh tripe is a dish made primarily from fresh beef tripe. The tripe is carefully processed to maintain its tender texture and is typically cooked simply with spicy or sour seasonings, highlighting the tripe's unique crispiness and the rich aroma of the seasoning.
Fresh Duck BloodFresh duck blood is a dish primarily made with fresh duck blood as the main ingredient. The duck blood is carefully processed to maintain its tender texture and is typically cooked simply with seasonings such as chili, scallions, ginger, and garlic to highlight the natural freshness of the duck blood.