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Fei Tu Gongshe Fresh Rabbit Hotpot (Wanke Fifth City Store)

Hot pot · ⭐ 3.9

No. 28–30, Shigan Road

Dishes

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  Rabbit Stomach

  Rabbit stomach is a dish made by cleaning the rabbit's stomach and cooking it through blanching, stewing, or stir-frying, often with chili, ginger, and garlic. It has a crisp and tender texture.
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  Steamed Pork Buns

  Xiaolongbao is a classic Chinese dim sum dish, primarily made with pork and filled with savory broth. The dough is carefully crafted to be thin yet elastic, wrapping around the meat filling. After steaming, it becomes rich in broth and offers a tender, delicate texture.
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  Oil Soup Small麻 Duck

  A dish made with small麻duck simmered in a spicy oil-based broth, known for its rich aroma and tender meat.
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  Offal Stir-Fry

  Offal dish made with beef organs like tripe, intestines, lungs, and heart, cleaned and simmered with spices until tender and flavorful.
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  Fresh Rabbit

  Fresh rabbit, freshly slaughtered and cooked immediately, featuring tender meat and bold spicy flavor.
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  Empty Mountain Bamboo Shoots

  Empty mountain bamboo shoots is a dish made mainly with fresh bamboo shoots, which are boiled and pickled. The texture is crisp, and the taste is light, highlighting the natural freshness of the bamboo shoots.
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  Bamboo Shoots

  Bamboo shoots are a popular ingredient in Chinese cuisine, known for their crisp texture and mild flavor. They are often stir-fried or simmered with other ingredients to create a refreshing dish.
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  Jade Dumplings

  Jade dumplings are made with spinach-infused dough and filled with a savory mix of pork, shrimp, and mushrooms, steamed to perfection.
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  Taro Dish

  A Chinese dish made with taro, often stir-fried with minced meat and seasonings, offering a soft and savory flavor.
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  Wild Vegetable Glutinous Rice Dumplings

  Wild vegetable glutinous rice cakes are a traditional snack made primarily from fresh wild vegetables and glutinous rice. The preparation involves steaming the glutinous rice until cooked, then mashing it into a paste, mixing it with finely chopped wild vegetables, and shaping it into small round cakes. Finally, the wild vegetable glutinous rice cakes are pan-fried until golden brown on both sides.
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  Spicy Sour Cabbage Hot Pot Base

  Spicy sour cabbage hot pot uses fermented cabbage as the main ingredient, combined with chicken or pork, and aromatics like ginger, garlic, and dried chili. After stir-frying in oil and boiling with water, it creates a rich broth. The unique tang of the sour cabbage blends with the meat to produce a flavorful soup.
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  Sichuan Peppercorn Broth

  The green Sichuan pepper broth is made with fresh green Sichuan peppers as the main seasoning, stir-fried with chili, ginger, garlic, doubanjiang, and other辅料. Main ingredients include green Sichuan peppers, beef tallow or vegetable oil, dried chilies, scallions, ginger slices, garlic cloves, doubanjiang, and spices. First, the辅料 are sautéed, then green Sichuan peppers and other seasonings are simmered to create the base for hot pot or boiling dishes.
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  Braised Pork Intestines

  A dish made by slow-cooking cleaned pork intestines in a seasoned broth with spices, resulting in tender and flavorful meat.

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