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Guo Daxie Market Hot Pot (Hanshao Shang Store)

Hot pot · ⭐ 4.2

Hanhai Haishang

Dishes

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  Rural Wild Vegetable Glutinous Rice Dumplings

  A traditional rural dish made from glutinous rice and wild vegetables, steamed to a soft, chewy texture with a fresh herbal aroma.
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  Braised Quail Eggs

  Preserved quail eggs are a traditional dish primarily made with quail eggs. The preparation involves boiling the quail eggs, peeling them, and then soaking them in a seasoned brine made from soy sauce and various spices until fully flavored. After preservation, the quail eggs develop a deep color and rich, savory taste.
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  Chengdu BoBo Chicken

  Chengdu pot pot chicken is a cold dish made by soaking chicken and vegetables in a special spicy red oil sauce. Main ingredients include chicken breast, potatoes, lotus root slices, and bean sprouts, which are boiled, cooled, then marinated in a麻辣 sauce made from Sichuan peppercorns, chili, garlic, ginger, and sesame paste.
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  Hot Pot Fish Skin

  A spicy Sichuan-style dish made with fish skin cooked in a hot pot with chili, Sichuan pepper, and fermented bean paste, offering a crisp texture and bold flavor.
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  Selected Dried Vegetable Platter

  Selected Dried Vegetable Platter consists of various selected dried vegetables, including wood ear fungus, bean pods, and mushrooms, processed by sun-drying and other methods, offering a rich texture and unique flavor.
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  Glazed Sweet Potato Strips

  Sweet potato fries are a snack made primarily from sweet potatoes. The sweet potatoes are peeled, cut into strips, deep-fried until golden and crispy, then dusted with a special amaranth powder. The result is a satisfyingly crunchy exterior with a tender interior, offering the refreshing fragrance and mild acidity of plum.
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  Tomato Shrimp Slurry Hot Rice Bowl

  A savory dish featuring fresh tomatoes and tender shrimp balls, served over steaming hot rice for a comforting and flavorful meal.
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  Fennel Oil Stick

  Fennel oil sticks are a traditional Chinese pastry made by mixing fresh fennel, finely chopped, with flour and water to form a batter. The mixture is then shaped into strips using a specific mold or technique and deep-fried until golden and crispy. They have an appealing appearance and a fragrant, crunchy texture.
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  Stir-Fried Blood Curd with Leeks

  A Sichuan dish made by stir-frying duck or pig blood with fresh leeks, known for its smooth texture and spicy-savory flavor.
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  Bone Broth Base

  Bone broth base made from pork, beef, or chicken bones, slowly simmered to extract marrow and collagen for a rich, creamy soup. Ginger and scallions are added for aroma and to reduce odor, with some versions including goji berries and red dates for enhanced flavor. The finished broth is milky white and thick.
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  Fresh Sliced Wagyu Sirloin

  Freshly sliced Wagyu beef is a dish made from premium Wagyu beef. The Wagyu beef is finely cut to preserve its tender texture and cooked with simple seasonings to highlight the natural flavor and tenderness of the beef.

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