巴江水重庆新派火锅(天富路店)
Hot pot · ⭐ 3.5
Shop No. 0112, Phase III, Vanke Cheng, Tianfu Road
Dragon Mate tips
If you are traveling in China to visit Changchun, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at Shop No. 0112, Phase III, Vanke Cheng, Tianfu Road. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Three-Second Duck Intestines, Bajiang Millet Golden Soup Pot, Ba Jiang Yinyang Pot.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Changchun
- Category: Hot pot
- Rating: 3.5
- Address: Shop No. 0112, Phase III, Vanke Cheng, Tianfu Road
- Popular dishes: Three-Second Duck Intestines, Bajiang Millet Golden Soup Pot, Ba Jiang Yinyang Pot, Brown Sugar Glutinous Rice Cake, Lamb Slices
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Dishes
Three-Second Duck IntestinesA Sichuan-style cold dish made with fresh duck intestines briefly blanched for three seconds and tossed in a spicy sauce, offering a crisp and tender texture.
Bajiang Millet Golden Soup PotA hearty soup pot featuring Bajiang fish, millet, tofu, and seasonal vegetables, simmered in chicken broth for a rich, golden flavor.
Ba Jiang Yinyang PotA Sichuan-style hot pot featuring two distinct broths: a spicy red oil base and a mild bone broth. Served with beef, tripe, beef tendons, and vegetables.
Brown Sugar Glutinous Rice CakeRed sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
Lamb SlicesLamb slices are made from selected lamb, sliced thinly and rolled into rolls. Typically served with hot pot cooking, the meat is tender and flavorful, making it an essential choice for hot pot meals.
Imperial Tender BeefLady's tender beef is a dish made from beef tenderloin, sliced and marinated, then quickly stir-fried or blanched, seasoned with葱姜蒜 for a tender, bright red dish.
Imperial Lady Tender BeefTender beef slices stir-fried with bell peppers and onions, seasoned with garlic and ginger for a savory, fresh taste.
Premium Beef RibGolden Grade Beef is a dish made primarily with high-quality beef slices, enhanced with various vegetables and seasonings. After marinating, the beef slices are quickly stir-fried with vegetables, keeping the meat tender and juicy while the vegetables absorb the rich meat flavor, resulting in a more complex taste. Finally, a specially prepared sauce is added to enhance the overall flavor, making the dish deeply aromatic and unforgettable.
Duck BloodDuck 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.