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Chuanxiang Spicy Hot Pot (Fangshan Tianjie Branch)

Sichuan cuisine · ⭐ 4.4

Southwest corner of the intersection of Gongchen North Street and Guanwei Road, Fangshan Tianjie

Dishes

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  Medium Spicy Broth

  A medium-spicy broth base made with various chilies and spices, stir-fried with beef tallow or vegetable oil, featuring ingredients like doubanjiang, Sichuan peppercorns, ginger, garlic, scallions, star anise, and cinnamon for a rich, numbing flavor in hot pot or cooking.
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  Round Ham

  Round ham is a traditional dish primarily made with ham. During preparation, high-quality ham is selected and sliced into round pieces, then arranged neatly on the plate. It features a bright red color, tender meat, and rich flavor, making it suitable for direct consumption or as a side dish to accompany other main courses.
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  Sichuan Spicy Sausage

  Sichuan-style spicy sausage is made primarily from pork, seasoned with chili peppers and Sichuan peppercorns, then stuffed into casings and air-dried or smoked. It features a rich, numbingly spicy flavor achieved through careful seasoning and precise cooking.
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  Mild Spicy Broth

  A mild spicy broth is a火锅底料 with a moderate level of spiciness, primarily made with ingredients such as chili peppers, Sichuan peppercorns, ginger, garlic, and other spices, along with a rich stock as the base. The preparation involves simmering these ingredients and spices to create a hot pot soup that balances heat with aromatic freshness.
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  Wakame Knot

  Sea tangle knots are a dish made primarily from kelp, processed through steps such as cleaning, soaking, tying into knots, and cooking. The sea tangle knots appear deep green in color, with a smooth and tender texture and a distinctive fresh flavor characteristic of seafood.
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  Extra Spicy Broth

  Spicy broth made with various chilies and Sichuan peppercorns, stir-fried with doubanjiang, ginger, garlic, and green onions, enhanced with beef or vegetable oil for a rich, numbing flavor. Commonly used in hot pot or mao cai dishes.
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  Vegetarian Dumplings

  Vegetarian dumplings are a dish made from vegetables. Main ingredients include tofu, carrots, and mushrooms. After being chopped, they are mixed together with an appropriate amount of starch and seasonings, stirred evenly, then shaped into balls and deep-fried until golden and crispy.
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  Vegetable Dish

  A dish made primarily from vegetables, prepared using methods like stir-frying, steaming, or boiling to preserve natural flavors and nutrition.
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  Meat Dishes

  Meat dishes are prepared using various types of meat such as pork, beef, chicken, or lamb, cooked through methods like stir-frying, stewing, steaming, or roasting for rich flavor and nutrition.
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  Sauce-Flavored Broth

  The sauce-based broth is made with various spices and doubanjiang, stir-fried with scallions, ginger, garlic, star anise, cinnamon, then boiled with stock or water to create a rich, complex aroma. Key ingredients include doubanjiang, chili, Sichuan peppercorns, scallions, ginger, garlic, and multiple spices.
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  Long Green Beans

  Long beans, using fresh long beans as the main ingredient, are washed, cut into segments, and can be stir-fried, boiled, or mixed to create various dishes. Common preparations include stir-frying with minced garlic, stewing with meat, or making a cold dish to preserve the bean's fresh and tender texture.
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  Chicken

  Chicken is the main ingredient, typically marinated and then prepared using methods such as pan-frying, stir-frying, boiling, grilling, or stewing. It can be cooked together with vegetables, seasonings, and accompaniments. Common dishes include Kung Pao Chicken, White-Cut Chicken, Curry Chicken, and Spicy Chicken.
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  Chicken Breast

  Chicken breast is the muscle tissue from the chest of a chicken, with a tender texture and low fat content. It is typically marinated and then cooked by pan-frying, stir-frying, grilling, or boiling, and can be combined with vegetables and seasonings to create a variety of dishes.

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