Cou Cou Hot Pot & Tea Break (Daguzhuang Square Store)
火锅 · ⭐ 4.2
No. 2 Ronghua Nan Road Courtyard, Dazu Plaza, Zone S4, 1st Floor, Unit 1F-36
Dishes
Top Blade BeefPrime beef is selected from the upper shoulder area of the cow, rich in intramuscular fat for a tender texture. It is typically sliced or cubed and prepared by stir-frying, boiling, stewing, or grilling to preserve the natural flavor of the beef.
Ice CreamIce cream is a frozen dessert primarily made from cream, sugar, and milk. The ingredients are mixed and thoroughly stirred, then frozen at low temperatures to create a soft and smooth texture.
Da Hong Pao Pearl Milk TeaDahongpao Pearl Milk Tea is an innovative beverage, based on premium Dahongpao tea infusion mixed with fresh milk and a specially crafted syrup, then topped with chewy brown sugar pearls. To prepare, first steep the Dahongpao tea until its aroma fills the air, then mix it with fresh milk and syrup in precise proportions, and finally add pre-cooked brown sugar pearls, stirring well to combine.
Condiment BarA self-service condiment dish offers a variety of seasonings for customers to mix and match according to their preferences. Main ingredients include green onions, ginger, garlic, cilantro, chili peppers, vinegar, soy sauce, and sesame oil. The preparation method involves portioning each seasoning into small bowls, allowing customers to freely select and combine them based on their individual tastes.
Handmade Shrimp PasteHandmade shrimp paste is made from fresh shrimp meat, which is carefully processed to remove shells and veins, then finely chopped into smooth shrimp paste. Through stirring and pounding, the shrimp becomes more elastic. Finally, the shrimp paste is shaped into balls and boiled to achieve a delicate, tender texture.
Seafood LollipopSeafood lollipops are made with shrimp, squid, and other seafood, marinated, coated in starch or batter, then deep-fried until golden and crispy. The seafood is cut into small pieces or strips, skewered to form a lollipop shape, with a crunchy exterior and tender interior.
Bamboo Mushroom Shrimp BallsBamboo fungus shrimp paste is a dish featuring fresh shrimp paste made from minced shrimp as the main ingredient, paired with dried bamboo fungus. The shrimp paste is prepared by chopping fresh shrimp and mixing in seasonings until it becomes firm and elastic. The bamboo fungus must be soaked beforehand to remove impurities. Both ingredients are then steamed or boiled together, resulting in tender, chewy shrimp paste and crisp, sweet bamboo fungus, creating a rich and layered texture.
Red颜 Flower Gelatin Chicken PotRed颜 Flower Gelatin Chicken Pot features chicken and fish maw (gelatinous fish swim bladder) slow-cooked together. Fresh chicken thigh or whole chicken pieces are simmered with soaked fish maw, ginger slices, and scallions for a rich, flavorful broth.
Flavorful Duck IntestinesFlavor duck intestine is a dish made primarily from duck intestines, which are quickly blanched in boiling water and then mixed or stir-fried with garlic, chili, scallions, and ginger for a crisp, tender texture and rich flavor.
Flying Fish Roe Squid BallsFlying fish roe squid balls are made by processing squid into a tender texture, enhanced with flying fish roe for texture and umami. Squid is minced or blended into paste, mixed with seasonings and starch, then combined with roe and steamed or pan-fried.
Endless Duck Blood and TofuA dish made primarily with duck blood and tofu. Duck blood is cut into pieces and cooked together with tofu in a pot, seasoned appropriately and simmered until flavorful. Typically prepared with chicken stock or water as the broth, enhanced with scallions, ginger, and other aromatics.