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重庆辣度火锅(宁乡吾悦店)

Hot pot · ⭐ 4.7

Unit 5040, Floor 5, Ningxiang Wuyue Plaza, South Second Ring Road

Dishes

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  Three-Flavor Hot Pot

  A hot pot dish featuring three distinct flavors—spicy, sour, and savory—served with meats and vegetables for a layered taste experience.
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  Glacier Duck Intestines

  A cold dish made from fresh duck intestines, quickly blanched and tossed in a secret sauce. Known for its crisp texture and unique flavor, often served at high-end banquets or as a specialty snack.
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  Layered Tripe

  Qian Ceng Du is a traditional dish primarily made from pork stomach. During preparation, the pork stomach is carefully processed and sliced into thin pieces, then cooked using a unique technique that creates a layered appearance. It is seasoned with appropriate spices and finally prepared to perfection.
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  Sichuan Sweet Potato Noodles

  A spicy and savory dish made from sweet potato noodles stir-fried with chili, Sichuan pepper, and garlic, typical of Sichuan cuisine.
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  Baby bok choy

  Baby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
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  Angus Beef Tenderloin

  Angus beef is a dish made primarily from high-quality Angus beef. The beef is carefully selected for its tender and juicy texture. To prepare, the beef is sliced thinly, marinated with a specially crafted seasoning, and then quickly stir-fried until cooked. This process preserves the beef's natural flavors, enhancing its delicious taste.
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  Premium Ribeye Beef

  Premium ribeye beef uses high-quality shoulder top meat, tender with even fat distribution. Sliced and lightly marinated, then quickly cooked by boiling or grilling to retain tenderness and juiciness.
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  Little Fat Sheep

  Xiaofeiyang is a hot pot dish featuring lamb as the main ingredient, typically using fresh leg or shoulder meat sliced thin, served with cabbage, potatoes, and tofu. Cook the lamb and vegetables in boiling clear or spicy broth, and enjoy with sesame sauce, garlic paste, and cilantro.
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  Sichuan-style Crispy Pork

  Chuan-style crispy pork is a dish made with pork tenderloin. The meat is sliced, coated in starch and egg, then deep-fried until golden and crunchy. It's stir-fried with scallions, ginger, garlic, doubanjiang, and chili to absorb the flavorful sauce.
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  Sauces Beef Meatballs

  Sau Yee Beef Balls is a traditional dish made primarily from beef, characterized by its hidden broth inside. During preparation, the beef is minced and seasoned, then wrapped around a specially prepared broth before being skillfully shaped into balls. After cooking, the beef balls have a tender texture, and biting into them releases a rich, savory broth, adding depth and complexity to the dish.
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  Premium Tripe

  Premium beef tripe is a dish made primarily from beef tripe, quickly blanched or boiled to maintain its crisp and tender texture, typically served with garlic slices, cilantro, and chili oil.
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  Hand-Beaten Shrimp Slurry

  A dish made from fresh shrimp pounded by hand into a smooth paste, then cooked in broth for a delicate and tender texture with a rich seafood flavor.

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