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Before Residents' Building Hot Pot (Creative Park Branch)

Hot pot · ⭐ 4.6

No. 101, opposite Building 25, Xiaotian Di Commercial Plaza, Maogang East Road

Dishes

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  Iceberg Beef

  A cold dish featuring tender beef slices served on a bed of ice, often accompanied by fresh vegetables for a refreshing taste.
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  Fresh Duck Blood from the Slaughterhouse

  Fresh duck blood from the slaughterhouse is a dish primarily made with fresh duck blood. Typically, the duck blood is cut into pieces and quickly blanched in boiling water to solidify it, then simmered with seasonings such as green onions, ginger, garlic, and broth. Finally, vegetables like bok choy or cilantro can be added for garnish according to taste. The preparation emphasizes maintaining the tender and smooth texture of the duck blood.
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  Crispy Fish Slices with Mountain Spring Water

  Fresh fish slices marinated in mountain spring water and quickly fried to retain crispness, served with a secret sauce for a refreshing taste.
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  Freshly Killed Frog

  Freshly slaughtered frog is a dish featuring fresh frog as the main ingredient. After skinning and deboning, the meat is cut into pieces, marinated with rice wine and ginger to remove fishy odor, then stir-fried, braised or deep-fried for tender, flavorful results.
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  Air-Freighted Crispy Tripe

  Air-freighted crispy beef tripe is a dish primarily made with fresh beef tripe. It uses high-quality tripe that has been quickly frozen and transported, then soaked in clean water before being sliced. The slices are briefly blanched in boiling water until they curl and change color, preserving their crisp texture. It is typically mixed with garlic slices, cilantro, chili oil, and other seasonings, or served as a hot pot ingredient.
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  Old爽 Plum

  A cold dish made from pickled green plums, known for its sweet and sour taste and refreshing crunch, often served as a side or dessert.
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  Sichuan Pepper Beef Tongue

  Sichuan pepper beef tongue is a dish featuring beef tongue as the main ingredient, seasoned with unique Sichuan pepper. The beef tongue is carefully cooked to achieve a tender texture, then blended with the refreshing aroma and mild spiciness of Sichuan pepper, creating a distinctive flavor.
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  Chongqing Air-Freighted Premium Layered Tripe

  Fresh Chongqing air-freighted layered tripe, cleaned and blanched, then slowly stewed in a secret sauce. Layers offer crisp, tender texture with rich umami flavor.
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  Wild Passionfruit Juice

  A refreshing juice made from wild passionfruit, known for its tangy and sweet flavor, rich in vitamin C and natural pectin.
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  Fresh Shrimp Paste

  Fresh shrimp is peeled, deveined, and hand-pounded into a smooth paste with salt, egg white, and starch. It's tender, flavorful, and ideal for soups or hot pot.
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  Spicy Tripe Slices

  Spicy and numbing small intestines is a dish primarily made with pig or beef tripe. After cleaning and slicing, the tripe is marinated with rice wine and ginger slices, then stir-fried with chili peppers, Sichuan peppercorns, garlic, ginger, and doubanjiang (fermented broad bean paste).
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  Yellow Croaker

  Yellow catfish is a dish made primarily from yellow catfish. The fish is cleaned, pan-fried until golden on both sides, then stewed or braised with chili, ginger, garlic, and other seasonings to infuse flavor into the flesh.

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