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Chuanjiang Zixiang Old Hot Pot (Darongcheng Branch)

Hot pot · ⭐ 4.4

No. 63 Guanjing Road (adjacent to Sanyang Company)

Dishes

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  Beauty Beef

  A nourishing dish featuring tender beef slices with carrots and wood ear mushrooms, gently cooked to enhance beauty and health.
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  Chuanjiang Crispy Glutinous Rice Cake

  A traditional Sichuan snack made by deep-frying glutinous rice cakes until crispy outside and soft inside, often served with brown sugar or peanut powder for a sweet, crunchy treat.
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  Sichuan River Fresh Tripe

  Fresh beef tripe from the Sichuan river, quickly blanched in spicy and numbing Sichuan-style seasoning for a crisp and flavorful dish.
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  Premium Goose Intestines

  Premium goose intestine is a dish made from fresh goose intestines, cleaned and blanched, then stir-fried with garlic, chili, scallions, and ginger. The texture is crisp and tender, with a smooth mouthfeel—commonly used in hot pot or stir-fries.
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  Crystal Tender Beef

  A dish made with tender beef steamed with vegetables like wood ear and carrot, resulting in a translucent, juicy texture.
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  Beef Tallow Spicy Hot Pot

  Spicy beef tallow broth made with beef tallow, chili, Sichuan pepper, doubanjiang, and seasonings like garlic, ginger, scallion, and onion, typically cooked with beef, tripe, beef gullet, and duck intestine for a rich, numbing flavor.
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  Spicy麻辣 Beef

  Spicy麻辣牛肉 is a dish made primarily from tender beef, seasoned with a blend of spices and chili peppers. The beef is sliced thinly, marinated in a special spicy and numbing seasoning, then quickly stir-fried with vegetables to retain its tender texture while allowing the spicy and numbing flavors to fully penetrate.
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  Glass Pork Kidney Slices

  A Sichuan dish made with thinly sliced pork kidneys, blanched and stir-fried with aromatics for a crisp, translucent texture.
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  Premium Layered Tripe

  Premium thousand-layer tripe is a dish made primarily from beef tripe. After cleaning and blanching, it is cut into appropriate sizes and stir-fried with辅料 such as chili peppers, Sichuan peppercorns, garlic slices, and ginger slices. The finished dish has distinct layers and a crisp, refreshing texture.
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  Chrysanthemum Pork Liver

  Chrysanthemum tripe is a dish made primarily from chicken gizzards (known as 'jun gan'), named for its flower-like shape when sliced. To prepare it, the chicken gizzards are first cleaned thoroughly, then cut into a chrysanthemum pattern and marinated with appropriate seasonings to absorb flavor. The dish is then quickly stir-fried at high heat to preserve the tenderness of the gizzards, resulting in an appealingly colored and beautifully shaped delicacy resembling a chrysanthemum.
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  Fresh Pig's Tripe

  Fresh pig's esophagus is a dish made from the pig's esophageal tissue, sliced after cleaning and quickly blanched or stir-fried in boiling water to maintain its crisp texture. It is commonly seasoned with chili, garlic, and ginger.
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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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