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阮三孃重庆老火锅(油松店)

Hot pot · ⭐ 4.8

Shop 110-4, Ground Floor, Lianhe Building, Donghuan 1st Road

Dishes

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  San Nang Authentic Red Soup Base

  A rich, spicy broth made from slow-cooked bones and aromatic spices, ideal for hot pot or noodle dishes.
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  San Nang Red Soup Pot

  A Sichuan-style hot pot with a rich red broth made from pork bones, chicken frames, and spices, served with beef, tripe, and other ingredients for dipping.
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  Three Sisters Spicy and Mild Hot Pot

  A spicy and mild hot pot featuring two distinct broths—spicy Sichuan-style and clear broth—served with a variety of meats and vegetables.
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  San Niang Yangtze River Hot Pot Base

  San Niang Yangtze River Hot Pot Base is made from beef and chicken bone broth, simmered with various spices. One half is clear soup, the other half is spicy chili oil broth, featuring Sichuan peppercorns, dried chilies, doubanjiang sauce, and more. Main ingredients include beef bones, chicken bones, dried chilies, Sichuan peppercorns, doubanjiang, ginger, and garlic, prepared using traditional slow-cooking methods for rich aroma and layered flavor.
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  Tofu Skin Rolls

  Tofu skin is a soy-based product made by boiling soy milk and spreading it into thin layers to dry, forming multiple sheets of tofu skin. It's typically cut into strips or cubes and stir-fried with minced meat and vegetables, or used in cold dishes or stews.
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  Twisted Dough Twist

  A traditional dough dish made from flour, eggs, sugar, and oil. The dough is divided, rolled into long strips, coiled into flower shapes, then deep-fried until golden and crispy. Crispy outside, soft inside.
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  Fresh Beef Tripe from Slaughterhouse

  Fresh beef tripe from the slaughterhouse is a dish made primarily with fresh ox tripe, cleaned and quickly blanched or boiled to maintain its crisp tenderness. It can be served with dipping sauce or used in hot pot.
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  Secret-Recipe Pork Slices

  A Chinese dish made with marinated pork loin slices stir-fried with vegetables and a savory sauce.
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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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  Crispy Fried Oyster Mushrooms

  Crispy fried oyster mushrooms is a dish made primarily with oyster mushrooms. After marinating, the mushrooms are coated with a crispy batter or breadcrumbs and then deep-fried until golden and crunchy. The finished dish has a crispy exterior and tender interior, blending the fresh aroma of mushrooms with the rich fragrance of frying, leaving a lingering taste that is truly unforgettable.
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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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