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Chuandao Hao'er Fish (Oaks Plaza Jincheng Wanda Branch)

Hot pot · ⭐ 4.6

Ground Floor, Aoxu Square, No. 195 (Annex), No. 666 Jincheng Avenue; located on the central pedestrian street, next to Chengle Graphic Services (between Entrance No. 2 and No. 3)

Dishes

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  Potato

  Potatoes are peeled and cut into cubes or slices, then cooked by frying, boiling, steaming, or stir-frying. Common preparations include potato shreds, braised potatoes with meat, mashed potatoes, and french fries. The main ingredient is potatoes, with optional seasonings such as scallions, ginger, garlic, and chili peppers added according to taste.
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  Yanbian Beef

  Yanbian beef is a Northeast Chinese dish made with fresh beef stewed with chili, garlic, and ginger, resulting in tender meat and rich flavor.
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  Bamboo Shoot

  Fang bamboo shoots is a dish primarily made from fresh bamboo shoots, typically blanched and then stir-fried, simmered, or served cold. Garlic and ginger are commonly used for flavor, with optional additions of meat or mushrooms.
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  Premium Layered Tripe

  Premium layered tripe made from carefully sliced beef tripe, slow-cooked in a secret spice broth and stir-fried with chili and Sichuan pepper for a bold, numbingly spicy flavor.
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  Stir-fried Tender Chicken Feet

  A spicy stir-fry dish made with tender chicken feet, seasoned with garlic, ginger, and chili sauce.
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  Popcorn

  Popcorn is made by heating corn kernels until they burst, creating a light and fluffy snack. The main ingredients are corn kernels and cooking oil. To prepare it, the corn kernels are placed in hot oil and heated until they expand and pop. Salt, sugar, or other seasonings can be added afterward.
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  Spicy Red Oil Small Yellow Croaker

  Fresh small yellow croaker cooked in a spicy red oil sauce with fermented bean paste, ginger, and garlic, resulting in tender, flavorful fish with a rich, aromatic kick.
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  Special Spicy Oil Base

  A spicy oil base made with 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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  Special Chicken Feet

  Special chicken feet are made primarily from chicken feet, blanched and then stewed or braised with seasonings and辅料 to make them tender and flavorful. Add chili, star anise, Sichuan pepper, or other spices according to taste. Some recipes include soy sauce, sugar, and cooking wine for flavor.
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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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  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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  Brown Sugar Flatbread

  Red sugar flatbread is a traditional pastry made primarily from flour and brown sugar. The process involves fermenting the flour, wrapping it around a brown sugar filling, and then pan-frying until golden and crispy. The finished product has a fragrant, crispy crust and a sweet, moist interior, making it widely beloved.
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  Sour Cabbage Eel Fish

  A Sichuan dish featuring tender eel fish cooked with sour cabbage and spicy seasonings, delivering a tangy and numbing flavor.

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