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Xin Jian Lu Gu Jia One Bowl Spicy Hot Pot (Chang'an Store)

Hot pot · ⭐ 4.4

Room 9-A-14, Building 9, Maopo Community, Yinghua Second Road

Dishes

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  Top Blade Beef

  Prime beef is selected from the upper shoulder area of the cow, rich in intramuscular fat for a tender texture. It is typically sliced or cubed and prepared by stir-frying, boiling, stewing, or grilling to preserve the natural flavor of the beef.
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  Tendon Meat

  Anglo is a dish made primarily from long strips of beef taken from the back of the cow, sliced thinly using precise knife skills, and then cooked with specially prepared seasonings. Its meat is tender and flavorful, making it a popular choice for hot pot or barbecue.
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  Small Pancake

  A small pancake made from flour, water, and a pinch of salt, rolled into a thin round shape and cooked on a flat pan or griddle. Served with sauces, vegetables, or meat, common in northern China.
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  Hand-Cut Lamb

  Hand-cut lamb is a dish primarily made with fresh lamb meat. The lamb is sliced by hand into thin pieces and can be cooked with various seasonings and vegetables, commonly served in hot pot or barbecue. The meat is tender and offers a rich flavor.
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  Spicy Oil Pouring

  A spicy condiment made by pouring hot oil over chili flakes, garlic, and Sichuan pepper to enhance flavor in dishes.
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  Sliced Beef Tripe Hot Pot

  Hot pot tripe is a dish served in hot pot cuisine, primarily made from fresh beef tripe. The preparation is simple: slice the tripe into bite-sized pieces and briefly blanch it in the hot pot until it changes color—then it's ready to eat. It has a tender texture and is a common delicacy in hot pot meals.
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  Stewed Kidney

  A dish made by quickly boiling pig or lamb kidneys in a hot pot with seasonings like ginger, garlic, and chili, resulting in tender and flavorful meat.
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  Beef Short Ribs

  Ribeye steak comes from the rib section of the cow, usually with some fat and connective tissue, resulting in a tender texture. It's commonly prepared by braising, grilling, or pan-searing to enhance flavor and achieve a soft, juicy texture.
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  Grassland Lamb Meat

  Fresh lamb from the grassland is cut into pieces, blanched to remove blood foam, then stewed or braised with scallions, ginger, and cooking wine until tender. Some recipes add carrots and potatoes.
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  Snowflake Beef

  Snowflake beef is made from high-quality beef, named for its red and white marbled texture resembling snowflakes. To prepare it, the beef is sliced thinly, then marinated with a special seasoning before being quickly stir-fried until cooked. The dish showcases the tenderness of the beef perfectly blended with the seasonings.
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  Intangible Cultural Heritage Chili

  Made primarily from dried chilies and Sichuan pepper, this dish is stir-fried and ground into a powder. It features a bright red color, rich aroma, and a spicy, numbing flavor, representing a classic of Sichuan cuisine.

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