Fengfeng Hot Pot
火锅 · ⭐ 4.2
No. 1 Zhishan Road, Annex No. 58
Dishes
Pork Brain Stir-fryA spicy Sichuan dish made with pork brain, stir-fried with chili and Sichuan peppercorns for a rich, numbing flavor.
Cold Pot Blood CurdCold pot blood pudding is a dish made with duck or pork blood as the main ingredient, paired with bean sprouts, wood ear mushrooms, yellow throat, and beef tripe, stir-fried with special seasonings, chili, and Sichuan pepper. Ingredients are added to a cold pot, then heated and cooked to absorb flavors.
Hokkaido Crab StickFresh crab meat from Hokkaido, hand-picked and seasoned into delicate strips, known for its tender texture and natural flavor—ideal for sashimi, salads, or sushi.
ToothpickYageng is a dish primarily made with pig's teeth, typically blanched to remove odor, then stir-fried with chili, garlic, and ginger for a crisp, flavorful taste.
Freshly Boiled Intestine NoodlesA cold dish made from pork intestines boiled and sliced, known for its tender texture and rich flavor.
Soft Boiled Taro with Braised FlavorA dish made by slow-cooking fresh taro in a savory sauce until tender and flavorful.
Tender Braised Chicken FeetA dish made by slow-cooking chicken feet in a spiced broth until tender, known for its rich flavor and soft texture.
Bitter Water Tofu DryA dish made by marinating tofu slices in bitter water (traditional brine), resulting in a firm, savory texture often served cold or stir-fried.
Fengfeng Tender Pork SlicesA Sichuan dish made with tender pork slices stir-fried with vegetables and spices, known for its soft texture and spicy flavor.
Duck IntestinesDuck intestine, made primarily from fresh duck intestines, is carefully cleaned and processed to maintain its tender texture. It can typically be paired with various seasonings and cooking methods such as stir-frying, boiling, or grilling, creating a variety of delicious dishes. Its unique texture and rich nutrition make duck intestine one of the ingredients beloved by many diners.