Close

傅文佩重庆火锅(唐延路店)

Hot pot · ⭐ 4.3

No. 63, North Section of Tangyan Road

Dishes

• 

  Five-Spice Intestines

  Five-spice pork intestines is a dish made primarily from pig intestines, cleaned and then stewed or braised with five-spice powder, soy sauce, and cooking wine to make the intestines flavorful and tender. Scallions, ginger, and star anise are typically added for enhanced aroma.
• 

  Prime Ribeye Beef

  Prime ribeye beef, tender and marbled, grilled over charcoal to preserve its natural flavor.
• 

  Fresh Beef Tripe from the Slaughterhouse

  Fresh beef tripe from the slaughterhouse, made from fresh cow tripe that has been carefully processed to maintain its tender texture. Stir-fried with a specially prepared chili sauce and spices, allowing the tripe to fully absorb the aromatic flavors of the seasonings and presenting an enticing color.
• 

  Hawthorn Plum Lemon Tea

  A refreshing tea made from hawthorn, dried plums, and lemon, offering a balanced sweet and sour flavor perfect for summer.
• 

  Waterfall Potato Shreds

  Waterfall Potato Shreds is a dish primarily made with potatoes. The potatoes are sliced into细丝, then blanched or briefly fried, and mixed with seasonings. During preparation,辅料 such as green onions, ginger, and garlic are typically added, and finally hot oil is poured over to enhance aroma, creating a visual effect resembling a waterfall.
• 

  Avocado Smoothie

  Avocado smoothie is mainly made from avocado, milk, and honey. After removing the pit and skin, blend avocado with milk and honey in a blender until smooth.
• 

  Stir-Fried Beef with Glutinous Rice Chili

  A spicy Sichuan dish featuring tender beef stir-fried with fermented glutinous rice chili paste, delivering a rich, numbingly hot flavor.
• 

  Glutinous Rice Cake with Spicy Beef

  Spicy beef with glutinous rice cake is made from fresh beef and glutinous rice balls. Beef cubes are stir-fried with chili, Sichuan pepper, and other seasonings, then combined with glutinous rice cakes through cooking or stir-frying, offering a rich, spicy flavor with soft and chewy textures.
• 

  Premium Beef Rib

  Golden Grade Beef is a dish made primarily with high-quality beef slices, enhanced with various vegetables and seasonings. After marinating, the beef slices are quickly stir-fried with vegetables, keeping the meat tender and juicy while the vegetables absorb the rich meat flavor, resulting in a more complex taste. Finally, a specially prepared sauce is added to enhance the overall flavor, making the dish deeply aromatic and unforgettable.
• 

  Fresh-cut Wagyu Strip

  Freshly sliced sirloin is a dish made primarily from fresh beef from the sirloin cut. The sirloin portion has tender meat with clear muscle fibers. During preparation, the sirloin is sliced thinly and marinated briefly with a specially prepared seasoning. It is then cooked quickly by stir-frying or in hot pot style, preserving the natural flavor of the meat.
• 

  Fresh Cut Wagyu Short Plate

  Freshly sliced beef tenderloin is made from the tender meat of the cow's back, hand-cut into thin slices and cooked directly to preserve the original flavor of the beef. Common cooking methods include quick boiling or stir-frying, resulting in a tender texture with clear muscle fibers.
• 

  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.
• 

  Delicious Mushroom Soup Yang-Yang Pot

  Made with a variety of fresh mushrooms and slow-cooked in broth. The pot is divided into two sides: one side is a clear mushroom soup, the other a spicy chili oil version, allowing flexible flavor choice. Ingredients include shiitake, golden needle mushrooms, king oyster mushrooms, and bamboo fungus, offering rich texture and balanced nutrition.
• 

  Duck Blood

  Duck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.

Reviews