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Chuan Yu Ma Old Hot Pot (Hangzhou First Store)

Hot pot · ⭐ 4.8

No. 761, Building E, Jianqiao Community, Shenhua Road (next to Chen Baliang Noodle House)

Dishes

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  10-Second Hand-Cut Onglue

  Fresh beef tenderloin sliced by hand in just 10 seconds, ideal for quick cooking or hot pot, offering a tender and flavorful experience.
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  Chilled Tofu Pudding

  A refreshing chilled dessert made from soft tofu, served cold with sweet syrup or fruits, perfect for summer.
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  Cold Pot Duck Blood

  Cold pot duck blood is a dish made primarily with duck blood, sliced and stir-fried in a cold pan with scallions, ginger, garlic, and doubanjiang to absorb the flavors while maintaining its tender texture without high heat.
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  Kung Fu Pork Slices

  Mapo腰片 is a dish featuring pork kidneys as the main ingredient, accompanied by green and red peppers. The kidney slices are marinated with cooking wine and ginger to remove odor, then quickly stir-fried with vegetables and seasonings. Proper heat control ensures tender, smooth texture.
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  Layered Tripe

  Qian Ceng Du is a traditional dish primarily made from pork stomach. During preparation, the pork stomach is carefully processed and sliced into thin pieces, then cooked using a unique technique that creates a layered appearance. It is seasoned with appropriate spices and finally prepared to perfection.
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  Crispy Gengcai

  Crispy kelp salad is a cold dish made primarily with kelp. After soaking, the kelp is cut into pieces and mixed with garlic, chili oil, vinegar, soy sauce, sugar, and sesame oil. It has a crisp texture and a unique fresh aroma.
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  Tender Beef

  Tender beef is a dish made primarily with fresh beef, carefully marinated and then quickly stir-fried or lightly seared. The beef is tender and smooth in texture, paired with适量 vegetables and seasonings to bring out the authentic, rich meat flavor.
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  Yangmei Ice Tangyuan

  Yangmei ice tangyuan is a dessert made with glutinous rice balls, fresh yangmei or yangmei juice, and served with ice or chilled. Cooked tangyuan are mixed with yangmei and ice in a bowl, optionally sweetened with syrup.
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  Pork Belly Stir-Fry

  Pork tenderloin is a dish made primarily from pork loin, sliced thin or into strips, marinated with rice wine, light soy sauce, and starch, then cooked by pan-frying, stir-frying, or deep-frying until tender and succulent. Often enhanced with葱姜蒜 for aroma.
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  Crystal Sliding Meat

  A dish made with tender pork loin, egg white, and starch, resulting in a translucent, smooth texture that melts in the mouth.
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  Glutinous Chicken Feet

  A dish made with chicken feet and glutinous rice, slow-cooked in a savory sauce for a tender, sticky texture.
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  Shrimp paste

  Shrimp paste is a dish primarily made from fresh shrimp. The preparation method mainly involves removing the shells from the shrimp, mashing them into shrimp paste, and then mixing in an appropriate amount of starch, egg white, and other seasonings until well combined. Through specific techniques, it forms a smooth and tender shrimp paste. During cooking, shrimp paste is commonly used as an ingredient in hot pot, soups, or stir-fries, offering a delicious taste and rich nutrition.
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  Bald Dragon Tripe

  Bàowáng máodù is a dish primarily made with beef tripe, which is cleaned and then quickly blanched in boiling water or涮 (stir-fried) in hot pot. The tripe has a crisp and tender texture with a smooth mouthfeel, commonly served with condiments such as garlic paste, cilantro, and chili oil.

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