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Cheng Dieyi Hotpot (Guanyinqiao Store)

Hot pot · ⭐ 4.3

No. 19-10 Jianbei Third Branch Road

Dishes

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  Cold Pot Duck Blood

  Cold pot duck blood is a dish made primarily with duck blood, sliced and stir-fried in a cold pan with scallions, ginger, garlic, and doubanjiang to absorb the flavors while maintaining its tender texture without high heat.
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  Sliced Pork Kidney with Big Knife

  Big Knife腰片 is a dish primarily made with pig kidneys. During preparation, the pig kidneys are sliced into thin, uniform pieces using precise knife skills. Typically, the slices are marinated with a specially prepared seasoning before cooking to maintain their tender and fresh texture.
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  Signature Red Soup Base

  A rich and spicy red soup base made with beef tallow, fermented broad bean paste, Sichuan peppercorns, chili, and herbs, ideal for hot pot cooking.
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  Mango Sago Ice Balls

  Yang Zhi Gan Lu Ice Tangyuan is a dessert made with sago, mango, coconut milk, pomelo flesh, and glutinous rice balls. Cook sago, mix with coconut milk and mango puree, add pomelo flesh, then chill and serve with cold glutinous rice balls for a refreshing taste.
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  Coconut Ice Tangyuan

  A refreshing dessert made with glutinous rice balls filled with coconut, served chilled with coconut milk and crushed ice.
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  Crispy Tofu with Batter

  A Chinese dish made by deep-frying tofu coated in a light batter, resulting in a crispy exterior and tender interior, often served with sweet soy or chili sauce.
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  Red Pot

  Red pot is a hot pot base made by simmering chili peppers and various spices. Main ingredients include beef tallow, chili peppers, Sichuan peppercorns, ginger, garlic, and more. The preparation involves mixing these ingredients in specific proportions and simmering them to create a rich, bright red hot pot broth with intense flavor.
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  Blueberry Ice Tangyuan

  A refreshing dessert made with glutinous rice balls, fresh blueberry puree, and ice for a sweet, cool treat perfect for summer.
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  Butterfly Tofu

  A Chinese dish featuring thin tofu slices fried until golden and served with a savory sauce, resembling butterfly wings in shape and texture.
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  Warrior Beef

  Bàowáng beef is a dish featuring beef as the main ingredient, typically using beef shank or brisket. After marinating, it's slow-cooked or braised until tender and flavorful. Common seasonings include scallions, ginger, garlic, soy sauce, and cooking wine; some recipes add doubanjiang or chili for extra flavor.
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  Flying Fish Roe Fish and Shrimp Slime

  A dish made from fresh fish and shrimp meat mixed with flying fish roe, known for its tender texture and rich fish flavor, commonly served in hot pot or steamed.
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  Fresh Tripe

  Fresh tripe is a dish made primarily from fresh beef tripe. The tripe is carefully processed to maintain its tender texture and is typically cooked simply with spicy or sour seasonings, highlighting the tripe's unique crispiness and the rich aroma of the seasoning.
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  Fresh Goose Intestines

  Fresh goose intestine is a dish primarily made with fresh goose intestines, typically cleaned, blanched, or quickly stir-fried to maintain its crisp and tender texture. It is often prepared by stir-frying with辅料 such as garlic slices, chili peppers, and green onion segments, then simply seasoned and quickly cooked.

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