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Wang Qihua Hot Pot · Fermentation Hot Pot Pioneer (Qujiang Nanhu Branch)

Hot pot · ⭐ 4.5

No. 12 Fenghuangchi, North Qujiangchi Road (Parking Navigation: South Gate 2 of Fenghuangchi)

Dishes

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  Cold Pot Blood

  A Sichuan dish made by stir-frying pig or beef blood with chili, Sichuan pepper, garlic, and ginger, resulting in a smooth, spicy, and savory flavor.
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  Fermented Specialty Broth

  A fermented specialty broth made with natural fermentation and aromatic spices, ideal for hot pot or stew dishes.
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  Qihua Signature Sesame Oil

  A premium sesame oil made from high-quality sesame seeds, roasted and pressed using traditional methods for a rich aroma and golden color, commonly used to enhance the flavor of salads, noodles, or dishes.
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  Qihua Yang-Yang Hot Pot

  A signature hot pot with two flavors: spicy red broth and mild white broth, made with beef, offal, and vegetables.
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  Big Knife Tripe

  Big Knife Tripe is a dish made primarily from fresh beef tripe. The tripe is carefully processed and cut into large pieces, then marinated with a specially prepared chili sauce and spices. During cooking, it is stir-fried quickly over high heat to maintain its tender texture and achieve an appealing color.
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  Hand-Made Shrimp Paste

  Hand-pounded shrimp paste is made primarily from fresh shrimp, which are deveined and chopped or pounded with the back of a knife into a paste. It is mixed with an appropriate amount of salt, egg white, starch, and a small quantity of scallion-ginger water, then repeatedly kneaded by hand until elastic, resulting in a smooth and tender shrimp paste. It can be cooked directly and eaten, or used in hot pot, steamed dishes, or stir-frying.
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  Brain tissue

  Brains are the brain tissue of animals, typically pork brains. The preparation methods are mostly stewing or grilling, combined with spices and seasonings to make the texture tender and the aroma rich.
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  Tibetan Yak Tripe

  A Tibetan dish featuring slow-cooked yak tripe in a spiced broth, offering a tender and flavorful experience.
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  Sichuan Bamboo Shoots

  A Sichuan dish made with fresh bamboo shoots stir-fried with meat and chili, known for its crisp texture and spicy flavor.
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  Chongqing Crispy Pork Strips

  Chongqing crispy pork slices are a traditional delicacy made primarily from pork belly, marinated and then deep-fried until golden and crispy. To prepare, the pork belly is sliced thinly, marinated with cooking wine, soy sauce, and other seasonings to infuse flavor, then coated in starch or flour before being fried in hot oil until crispy on the outside and tender on the inside.
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  Golden Beef Slices

  A dish featuring tender beef slices stir-fried with vegetables in a savory sauce, known for its golden color and rich flavor.
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  Fresh Duck Blood

  Fresh duck blood is a dish primarily made with fresh duck blood as the main ingredient. The duck blood is carefully processed to maintain its tender texture and is typically cooked simply with seasonings such as chili, scallions, ginger, and garlic to highlight the natural freshness of the duck blood.

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