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Santaiyong Shunde Hot Pot (Xianyang Road Branch)

Hot pot · ⭐ 4.1

Ground-floor commercial space of Longfu Garden, at the intersection of Xianyang Road and Jieyuan Road

Dishes

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  Cucumber Salad Strips

  Cucumber salad is a cold dish made primarily from cucumbers. After peeling, cucumbers are sliced into thin strips and mixed with seasonings like salt, vinegar, garlic, sesame oil, and a touch of sugar. Sometimes chili or Sichuan pepper oil is added for extra flavor.
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  Wide Rice Noodles

  Wide rice noodles, a broad ribbon-shaped vermicelli made from sweet potato starch. Typically, the wide rice noodles are soaked in warm water to soften them before being stir-fried or added to soups with meats and vegetables. They have a smooth, tender texture that absorbs broth well, enhancing the overall flavor.
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  Quick-boiled Tripe

  Water-boiled tripe is a traditional dish primarily made with pork or lamb tripe. The preparation involves quickly blanching the sliced tripe in boiling water until cooked, then draining and serving it with a specially prepared sauce. It has a fresh, tender texture and is smooth and delicious to eat.
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  Grilled Beef Tendon

  A dish made by grilling marinated beef tendon, known for its chewy texture and spicy flavor.
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  Beef Tripe

  Beef tripe is made from fresh beef tripe, which is cleaned, sliced, and quickly stir-fried with seasonings such as garlic and ginger. The dish features distinct tripe slices with a tender yet slightly chewy texture.
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  Special Beef Tendon

  Special beef tendons are simmered with scallions, ginger, star anise, and other spices after blanching, resulting in tender yet chewy texture that absorbs the rich broth flavor.
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  Chinese cabbage

  Chinese cabbage is a common vegetable with翠绿色 leaves and a crisp texture. It is typically cooked by stir-frying, boiling, or stewing to preserve its natural flavor, and can also be paired with other ingredients to enhance its taste and texture.
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  Glass Noodles

  Glass noodles are thin, elongated food products primarily made from mung bean, sweet potato, or potato starch, and are produced by steaming and sun-drying. During preparation, the starch slurry is heated to solidify, then cut into fine strands and dried. Before eating, they must be soaked in warm water and can be stir-fried, boiled, mixed, or used in soups, often paired with meats, vegetables, and seafood.
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  Premium Hand-Cut Lamb

  Premium hand-cut lamb uses fresh leg or shoulder meat, sliced thin to preserve delicate texture. Typically cooked in clear broth or hot pot with simple seasonings like green onions and ginger to highlight the natural lamb flavor.
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  Premium Eye of Round Steak

  Premium Eye of Round Steak is made from high-quality beef cut from the eye muscle, marinated and grilled over charcoal for a tender, juicy, and flavorful dish.
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  Vegetable Platter

  A vegetable platter is a colorful dish made from a variety of fresh vegetables such as carrots, cucumbers, and tomatoes, carefully sliced and prepared to preserve their natural flavor and nutrients. With simple seasoning and elegant presentation, it offers a visually appealing and healthy culinary experience.
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  Shrimp paste

  Shrimp paste is a dish primarily made from fresh shrimp. The preparation method mainly involves removing the shells from the shrimp, mashing them into shrimp paste, and then mixing in an appropriate amount of starch, egg white, and other seasonings until well combined. Through specific techniques, it forms a smooth and tender shrimp paste. During cooking, shrimp paste is commonly used as an ingredient in hot pot, soups, or stir-fries, offering a delicious taste and rich nutrition.
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  Yellow throat

  Yellow throat is made from the large blood vessels of livestock such as pigs and cattle, processed by cleaning and slicing to reveal a golden-yellow appearance. It is commonly used in hot pot or stir-frying, offering a tender texture and rich nutritional value.

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