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Ma Chang Lao Huo Guo (Yu Hua Hu Dian)

Hot pot · ⭐ 4.9

Nos. 6–9 Guanghua East Street

Dishes

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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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  Shredded Yellow Tripe

  Thousand-threaded yellow throat is a dish made from pig or beef yellow throat, sliced into fine threads after cleaning, then stir-fried with scallions, ginger, and garlic. It's blanched to remove odor, then cooked with seasonings for a crisp texture and rich aroma.
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  Fresh Beef Tripe

  Slaughter fresh tripe is a dish made primarily from fresh beef tripe, quickly blanched or boiled to maintain its crisp tenderness. It's typically seasoned with chili, Sichuan pepper, garlic slices, and green onions, and optionally enhanced with doubanjiang or beef tallow base.
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  Dried Gongcai

  Dry贡菜 is a traditional dish primarily made with贡菜. To prepare it, first wash and dry the贡菜, then cut it into bite-sized pieces. Next, use a unique drying process to remove excess moisture from the贡菜 while preserving its crisp and tender texture. Finally, it can be mixed with seasonings for direct consumption or used as a side dish in cooking, delivering a distinctive taste and flavor.
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  Hand-Cut Wagyu Sirloin

  Hand-cut wagyu beef is made from high-quality beef taken from the back of the cow, sliced by hand. The beef has clear muscle fibers and a tender texture, typically cooked using hot pot or barbecue methods to preserve its original flavor.
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  盘丝土豆

  盘丝土豆是一道以土豆为主要食材的菜肴，将土豆切成细丝后焯水或炒制，再与鸡蛋、葱花等配料一同翻炒，使土豆丝变得柔软且富有弹性，口感细腻。通常加入适量调味料，如盐、酱油等，提升风味。
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  Tender Chicken Feet

  A dish of chicken feet slow-cooked until tender and flavorful, often seasoned with spicy Sichuan spices.
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  Ma Chang Full Red Pot

  A spicy Sichuan-style hot pot made with pork, chili, and Sichuan peppercorns, featuring a rich red broth that delivers bold, numbing heat and savory depth.
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  Egg and Beef Stir-fry

  A classic Chinese dish made by stir-frying beef with eggs, resulting in a tender and savory flavor.

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