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Chuanjiang Fish House · Hot Pot (Guan County Ancient City Branch)

Hot pot · ⭐ 4.1

No. 287 Jianshe Road

Dishes

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  Phoenix Tail

  A dish made from chicken or fish fillets sliced into thin strips, marinated and cooked by frying or steaming. It resembles a phoenix tail in shape and has a tender, savory taste.
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  Premium Green Sichuan Pepper Hot Pot

  A premium hot pot featuring fresh green Sichuan pepper, beef, tripe, and other ingredients simmered in a secret-spice base, delivering intense numbing heat and rich flavor.
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  Handmade Black Soybean Tofu

  Handmade black soybean tofu is made primarily from black beans, processed by soaking, grinding into pulp, boiling, and coagulating. It has a smooth texture and rich bean aroma, high in plant protein, a traditional soy product.
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  Spineless Catfish with Edge

  A Sichuan-style dish made with boneless catfish, stir-fried with chili, Sichuan pepper, and fermented bean paste. The fish is tender, spicy, and aromatic.
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  Freshly Sliced Yak Meat

  Freshly sliced yak meat, sourced from high-altitude regions, is tender and flavorful, often stir-fried or quickly boiled to preserve its natural taste.
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  Freshly Caught Bullfrog

  Freshly killed American bullfrog is a dish primarily made with fresh live frogs, typically using bullfrogs or American frogs. After slaughter, the skin and bones are removed, then stir-fried with spices such as chili peppers, Sichuan peppercorns, and doubanjiang (fermented broad bean paste). Aromatics like garlic, ginger, and green onions are added to enhance flavor. The dish offers a tender texture and rich, flavorful broth.
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  Sweet Skin Duck

  Sweet-skinned duck is made primarily from duck, which is marinated, air-dried, and then fried or roasted. The duck skin has a reddish-brown color and is coated with a syrup to form a sweet crust, while the inner meat remains tender and flavorful.
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  Brown Sugar Glutinous Rice Cake

  Red sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
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  Classic Spicy Oil Base

  A classic spicy oil base made from beef tallow, chili, Sichuan pepper, and fermented broad bean paste, known for its rich aroma and numbing heat—essential for authentic Sichuan hot pot.
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  花鲢

  花鲢是一种以鳙鱼为主要食材的菜肴，通常将鱼块或整鱼用葱姜蒜、料酒等调料腌制后，采用清蒸、红烧或炖煮的方式烹饪，使鱼肉鲜嫩入味。
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  Fresh Intestines

  A dish made from fresh pork intestines, cleaned, boiled, and cooked to achieve a tender, flavorful texture.
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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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  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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