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Yu Cha Hot Pot (Nanshan Store)

Hot pot · ⭐ 4.2

Building 11, Unit 101, 1956 Digital Culture & Creative Park, Nantou Street (go straight 500 meters from Huoche Bar)

Dishes

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  Five-Spice Pork Head

  A traditional Chinese dish made by slow-cooking pork head with five-spice powder and aromatic herbs, resulting in a rich, savory flavor.
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  Sliced Pork Kidney with Big Knife

  Big Knife腰片 is a dish primarily made with pig kidneys. During preparation, the pig kidneys are sliced into thin, uniform pieces using precise knife skills. Typically, the slices are marinated with a specially prepared seasoning before cooking to maintain their tender and fresh texture.
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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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  Crispy Fried Pork

  Crispy fried pork is a dish made primarily from fatty pork belly, which is marinated and then deep-fried until golden and crunchy. The pork belly is sliced thinly, marinated with a special seasoning to absorb flavor, and then quickly fried in hot oil until the slices turn golden and crispy.
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  Fresh Air-Freighted Tripe

  Air-freighted fresh beef tripe is a dish featuring fresh beef tripe as the main ingredient, quickly transported to restaurants to maintain freshness. After cleaning, it's sliced or kept whole and briefly blanched in boiling water for a crisp, tender texture and original flavor.
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  Pulled Taro

  A Sichuan-style dish made by steaming taro until soft and mixing it with seasonings for a rich, spicy flavor.
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  Brain tissue

  Brains are the brain tissue of animals, typically pork brains. The preparation methods are mostly stewing or grilling, combined with spices and seasonings to make the texture tender and the aroma rich.
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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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  Crab Roe Shrimp Dumpling

  A refined dish featuring fresh shrimp dumplings and crab roe, gently steamed or simmered to preserve the delicate flavors of the ingredients.
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  Fresh Goose Intestines

  Fresh goose intestine is a dish primarily made with fresh goose intestines, typically cleaned, blanched, or quickly stir-fried to maintain its crisp and tender texture. It is often prepared by stir-frying with辅料 such as garlic slices, chili peppers, and green onion segments, then simply seasoned and quickly cooked.
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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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  Yin-Yang Hot Pot

  A double-boiled hot pot is a divided-style hot pot, typically split into two parts: one side with a clear or spicy broth, and the other with a different flavor (such as mushroom soup or tomato soup). Main ingredients include beef, lamb, seafood, vegetables, tofu products, and various meatballs, which are cooked in different broths.
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  Spicy Beef

  Spicy beef is a dish made primarily from beef, seasoned with various spices and chili peppers. First, the beef is sliced and marinated, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, while fully absorbing the flavors of the spicy seasoning.

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