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Shu Dao Shan Old Hot Pot

Hot pot · ⭐ 4.4

No. 177 Middle Tianfu Avenue, Shiyang Subdistrict (140 meters on foot from Exit E of Shijicheng Metro Station)

Dishes

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  Stacked Tripe in Spicy Sauce

  A Sichuan dish featuring layered beef tripe cooked in a spicy, aromatic sauce for a bold and satisfying flavor.
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  Braised Beef

  A Chinese dish featuring beef slow-cooked in a savory sauce until tender, often served with rice or noodles.
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  Original Cut Wagyu Beef

  Prime ribeye steak is cut directly from fresh beef (such as tenderloin or sirloin), preserving its natural texture and tenderness. Usually marinated briefly and cooked by grilling, pan-frying, or boiling to maintain juiciness and tenderness.
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  Crispy Beef Tripe

  Crispy beef tripe is a dish made primarily from ox tripe, quickly blanched or stir-fried to maintain its crunchy texture. It's typically cooked with garlic, chili, and green onions to highlight the fresh tenderness and crispiness of the ingredient.
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  Potato Shrimp Slurry

  A Chinese dish featuring fresh shrimp and potatoes, where the shrimp is blended into a smooth paste and combined with tender potatoes, steamed or pan-fried for a delicate flavor.
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  Boneless Duck Feet

  Boneless duck feet is an exquisite Chinese dish, primarily made from duck feet. After careful preparation, the bones are completely removed, leaving behind tender and flavorful meat. During cooking, various spices and seasonings are typically used, with the duck feet simmered or braised to absorb the rich broth, resulting in a deep, satisfying flavor that lingers pleasantly.
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  Yangmei Jasmine Bucket

  Yangmei Jasmine Bucket is a drink made primarily with fresh yangmei and jasmine. Yangmei is mixed with jasmine, sugar, and water, stirred evenly, and then chilled for consumption.
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  Beef Skin Tofu

  Stir-fried tofu skin is a dish made primarily with tofu slices or cubes, pan-fried until golden and then stir-fried with soy sauce, sugar, scallions, ginger, garlic, and sometimes chili or doubanjiang for extra flavor and chewy texture.
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  Braised Chicken Feet with Tiger Skin

  Hǔpí Jīzhǎo is made primarily from chicken feet. The chicken feet are deep-fried until the skin becomes crispy and bubbled, then marinated with seasonings to absorb flavor. Finally, they are steamed to allow the taste to penetrate into the inner parts, creating a texture resembling tiger skin.
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  Chicken Wing and Shrimp Dumpling

  A dish combining chicken wings and shrimp dumplings, where the wings are marinated and grilled to crispy perfection, while the shrimp dumplings offer a tender, fresh texture—often cooked together for a harmonious blend of flavors.
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  Duck Blood

  Duck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.

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