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千师门老火锅(洪崖洞店)

火锅 · ⭐ 4.5

No. 45, Chaoqian Road, Chaotianmen (Qianshimen Old Hotpot)

Dishes

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  Layered Tripe

  Qian Ceng Du is a traditional dish primarily made from pork stomach. During preparation, the pork stomach is carefully processed and sliced into thin pieces, then cooked using a unique technique that creates a layered appearance. It is seasoned with appropriate spices and finally prepared to perfection.
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  Braised Chicken Feet

  Braised chicken feet is a dish made primarily with chicken feet, blanched and then slowly simmered in a seasoned braising sauce until tender and flavorful. The sauce typically includes star anise, cassia bark, bay leaves, Sichuan peppercorns, light soy sauce, dark soy sauce, and rock sugar.
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  Chunky Beef Brisket

  A Chinese dish featuring tender beef brisket chunks stewed with potatoes and carrots, resulting in a rich, savory flavor.
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  Fresh Beef Tripe from the Slaughterhouse

  Fresh 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.
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  Water Buffalo Tripe Stir-Fry

  A Sichuan-style dish made with fresh water buffalo tripe, stir-fried with chili, Sichuan pepper, and garlic for a spicy, crunchy texture.
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  Special Large Knife Kidney Slices

  A Sichuan dish featuring thinly sliced pork kidneys, stir-fried with aromatics and chili for a spicy, savory flavor.
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  Braised Pig's Trotter Tendons

  Braised pig's trotter tendons with a rich, savory sauce and aromatic spices.
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  Premium Goose Intestine

  Premium goose intestine made from fresh intestines, stir-fried with garlic, chili, and Sichuan peppercorns for a spicy and crunchy texture.
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  Tofu Skin

  Tofu skin is a thin sheet-like food made from soybeans. It is typically produced by heating soy milk until a film forms on the surface, which is then removed and dried either by air or sun. It can be prepared by stir-frying, braising, or used as an outer layer to wrap fillings such as minced meat or vegetables. The texture is chewy and elastic.
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  Mustard greens

  Gongcai, also known as Tai Gan, is a dried vegetable made from the fleshy stems of lettuce-family plants through processes such as sun-drying and pickling. It has a bright green color and a crisp texture. To prepare, soak it in water first, then mix with seasonings.
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  He's Red Soup Base

  A spicy and aromatic broth made with beef tallow, broad bean paste, chili, and Sichuan pepper, enhanced with herbal ingredients for a rich, numbing flavor.
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  Duck Blood

  Duck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.

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