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Shu San Chuan Fresh Ingredients Old Hot Pot (Zhonghe Branch)

Hot pot · ⭐ 4.6

No. 165 Xueyuan Road

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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  Handmade Sliding Meatballs

  A Chinese dish made with hand-pounded pork meatballs, simmered in broth or sauce for a tender and flavorful experience.
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  Handmade Bamboo Shoot Shrimp Dumplings

  Fresh shrimp paste wrapped in crisp bamboo shoots, steamed to perfection for a delicate and savory dish.
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  Signature Big Knife Kidney Slices

  A Sichuan dish featuring sliced pork kidneys, thinly cut and stir-fried with chili and Sichuan peppercorns for a spicy, numbing flavor.
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  Tripe

  Tripe, primarily made from the rumen of cattle, is finely processed to achieve a tender texture. It is typically sliced and served with spicy hot pot or cold dressing, offering a crisp and refreshing taste—making it a popular choice in hot pot dishes.
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  Thai Crab Stick

  A dish made with crab sticks and Thai spices, featuring a rich, aromatic flavor typical of Thai cuisine.
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  深海蟹柳

  深海蟹柳主要由深海蟹肉制成，经过去壳、去杂质后切成细条或丝状，通常以蒸、煮或炒的方式烹饪，保持其鲜嫩口感。可搭配蔬菜、调味料或酱汁食用。
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  Secret-Recipe Tripe

  Spicy small tripe is a dish made from the small tripe of beef, cleaned and marinated with secret seasoning, then quickly stir-fried or blanched. Usually cooked with scallions, ginger, garlic, and chili to maintain its crisp and tender texture.
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  Premium Fresh Duck Intestines

  Fresh duck intestines carefully hand-cleaned and served with a spicy sauce, offering a crisp and flavorful experience.
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  Premium Beef Tenderloin

  Premium beef is a dish made primarily with high-quality beef slices, paired with various vegetables and seasonings. The beef slices are carefully selected for their tender and juicy texture, complemented by an array of vegetables and rich seasonings. Quickly stir-fried to preserve the tenderness of the meat and the crispness of the vegetables.
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  Spicy Soup Base

  Spicy broth base made with beef tallow, chili, Sichuan peppercorns, and doubanjiang, simmered with stock. Common ingredients include garlic, ginger, scallions, star anise, and cinnamon to enhance flavor.
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  Classic Nine-Grid Spicy Hot Pot Base

  A traditional Sichuan-style spicy hot pot base made with beef tallow, broad bean paste, Sichuan peppercorns, and chili peppers, offering layered flavors for a rich and numbing experience.
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  Braised Chicken Feet

  Bā Jī Jiǎo is a traditional dish primarily made with chicken feet. To prepare it, the chicken feet are first cleaned and marinated, then slowly stewed with various spices and seasonings until they become tender and fully flavored, with a rich and savory broth.
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  Black Tofu

  Black tofu is made from black beans, offering a rich, earthy flavor and smooth texture. It's a nutritious alternative to regular tofu.
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  Fresh Yam

  A dish made with fresh yam, lightly stir-fried or steamed, offering a crisp texture and mild flavor.
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  Fresh Beef Tripe

  Fresh beef tripe is a dish made from cattle's aorta, sliced after cleaning and briefly blanched in boiling water to retain its crisp texture. It can be mixed with chili, garlic, and cilantro as a cold dish or used in hot pot.
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  Fresh Sliced Onglue Beef

  Fresh sliced beef from the tenderloin, served immediately after cutting for a delicate and flavorful experience.

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