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IPA Chicken Skin Pot with Fermented Black Beans Hot Pot

Barbecue · ⭐ 4.4

No. 1 Jia, Xiaohaizi Courtyard, Chaoyang District

Dishes

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  Signature Fire-Pan Beef

  Signature Spicy Beef is a dish made with beef and seasoned with chili peppers, Sichuan peppercorns, and other spices. Thinly sliced beef is stewed in a special clay pot with ingredients to create tender meat and rich flavor.
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  Signature Pig Trotter and Fermented Black Bean Hot Pot

  The signature pig trotter and fermented black bean hot pot is made with pig trotters and fermented black beans, cooked with various spices. The pig trotters are tender, and the fermented black beans add a rich flavor to the soup.
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  Signature Cold Pot Chicken

  Signature cold pot chicken features chicken, duck intestine, tofu skin, and potato slices, boiled and soaked in a spicy Sichuan-style red oil sauce. The sauce is made by simmering Sichuan peppercorns, chili, doubanjiang, and spices for rich flavor.
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  Signature Tremella Soup

  Signature silver ear soup is made from silver ear fungus, red dates, goji berries, and rock sugar. After soaking, silver ear is stewed with red dates and goji berries, then sweetened with rock sugar until soft and gelatinous.
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  Stir-fried Beef Tenderloin in Hot Pot

  Lào Guō Diào Lóng is a dish featuring beef tenderloin, sliced and stir-fried with vegetables in a hot烙锅 to lock in juices, resulting in tender meat. It's marinated with soy sauce, cooking wine, garlic, and other seasonings before cooking.
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  Spiced dipping sauce for烙锅

  A dipping sauce for烙锅 dishes, made by mixing chili powder, Sichuan pepper powder, garlic, ginger, green onions, soy sauce, vinegar, sesame oil, and sesame to enhance flavor.
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  Stir-fried Pork Belly with Pickled Cabbage

  Stir-fried pork belly with sour cabbage is a dish featuring pork belly and pickled cabbage. Sliced pork belly is cooked with sour cabbage in a hot pan, allowing the pork to release its fat and the cabbage to absorb the meaty aroma, creating a unique flavor.
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  Crispy Chicken Skin Pan-Fried

  Stir-fried chicken skin is a dish featuring chicken skin as the main ingredient. After cleaning and blanching to remove odor, it's pan-fried until golden and curled at the edges for a crispy texture. A touch of葱姜蒜 adds aroma, and some recipes include chili or Sichuan pepper for extra flavor.
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  Tendon and Brain Hot Pot

  Gintoubana锅 is a hot pot dish made primarily with beef tendons and beef brain, simmered with various spices and vegetables. The beef tendons become tender and soft after stewing, while the beef brain is smooth and delicious. Combined with an array of vegetables and spices, the broth is rich and nutritious.
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  Futzi

  Hutiao is a traditional Chinese dish made primarily from flour and eggs, mixed with scallions, shredded carrots, and other vegetables to form a batter. This mixture is then pan-fried in a flat-bottomed skillet until both sides turn golden brown.
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  Beef brisket fat

  Beef brisket fat, primarily sourced from the fatty part of the beef chest, is carefully simmered and processed to achieve a golden yellow appearance. During preparation, the brisket fat is sliced thinly and briefly cooked with a specially crafted seasoning, preserving its original rich and aromatic flavor.
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  Jasmine Green Tea Jelly

  Jasmine Maojian tea jelly is made from jasmine and Maojian tea, with sugar and gelatin or agar. After boiling, it's poured into molds and chilled to set. Key ingredients include tea, water, sugar, and a gelling agent.
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  Braised Pig Trotters

  Braised pig trotters is a dish made primarily with pig trotters, which are first blanched and then simmered with soy sauce, sugar, cooking wine, star anise, cinnamon, and other seasonings. The pig trotters must be thoroughly cleaned before being slowly stewed for a long time to become tender and fully infused with flavor.
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  Famous Fried Chicken Neck

  Fried chicken necks are marinated, coated in starch or batter, then deep-fried until golden and crispy. The exterior is crunchy while the inside remains tender and flavorful.

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