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Chen Hot Pot · Sichuan Culture Experience Store (Yinkalulu Branch)

Hot pot · ⭐ 4.2

No. 5-2, Tiantan South Street, Door 6

Dishes

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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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  Braised Tofu in Spiced Sauce

  Braised tofu is a traditional dish whose main ingredient is tofu. The preparation involves cutting the tofu into pieces and soaking it in a brine made from various spices and seasonings. After a period of marinating, the tofu fully absorbs the flavor of the brine.
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  Grandmother's Fried Pork Strips

  A traditional Chinese home-style dish made by frying marinated pork strips until crispy and golden, with a tender interior and rich aroma.
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  Hand-Cut Beef Upper Back

  Hand-cut beef upper neck features tender meat with even fat distribution. Sliced by hand to preserve natural texture, ideal for hot pot or grilling, offering a juicy and tender experience.
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  Sauces Beef Meatballs

  Sau Yee Beef Balls are meatballs made primarily from beef. The beef is minced and mixed with starch, egg white, and other ingredients to create a springy texture. The mixture is shaped into balls and then boiled or fried. The dish emphasizes elasticity and juiciness—firm on the outside, tender and juicy inside, with a burst of soup when bitten.
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  Beef Brisket

  Beef brisket is a muscle from the cow's shoulder, with firm, elastic meat rich in connective tissue. Typically marinated and then grilled or stewed to preserve its tender texture and rich flavor.
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  Wolfgang Potato

  Wolf Tooth Potatoes is a snack made primarily from potatoes, named for the potato's serrated shape resembling a wolf's tooth. To prepare it, potatoes are cut into a wavy shape, deep-fried until golden and crispy, then mixed with seasonings such as chili powder and cumin powder.
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  Freshly Sliced Pork Belly

  Freshly sliced pork belly, thinly cut and quickly cooked to retain tenderness and rich flavor.
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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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  Old Soup Base

  A rich broth made by simmering a variety of ingredients for an extended period. Key ingredients include bones, meats, and multiple spices, slowly stewed to create a deeply flavorful and aromatic soup base—ideal for hot pot or traditional soup dishes.
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  Fennel Oil Stick

  Fennel oil sticks are deep-fried dough snacks made primarily from flour and flavored with fennel seeds. The dough is fermented, rolled into long strips, cut into pieces, and fried until golden and crispy. Fennel seeds add a unique aromatic flavor, giving the dish a rich, spicy taste.
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  Oyster Grasshopper

  A dish featuring fresh oysters and grasshoppers, typically steamed or stir-fried to preserve natural flavors.
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  Blood Sausage

  Blood sausage is a traditional dish made primarily from pig blood and pig intestines. The preparation involves mixing pig blood with seasonings, then stuffing the mixture into clean, washed pig intestines, followed by boiling or steaming until cooked. The finished blood sausage has a dark red color, a tender texture, and a unique fresh aroma.
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  Gongcai Pork Balls

  A dish made of minced pork mixed with gongcai (a type of dried vegetable) and shaped into balls, then steamed or boiled. Tender and fragrant.
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  Sour Cabbage

  Sauerkraut is a type of pickled vegetable made from fresh vegetables through a pickling process. During production, vegetables ferment under the influence of salt and other seasonings, developing a unique sour taste and flavor. Sauerkraut is commonly used as a side dish or in cooking other dishes to add acidity and texture.
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  Bone Broth Hot Pot

  Bone broth hot pot uses pork or beef bone broth as base, divided into clear soup and spicy/red oil soup. Main ingredients include meats (beef, lamb, chicken), vegetables (cabbage, tofu, mushrooms), and soy products. Bones are slowly simmered for rich broth, then seasoned and served with various ingredients.
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  Fresh Lamb Ribs

  Fresh lamb rib slices are selected from the lamb's rib area, blanched in water to remove blood, then stewed or braised with葱姜蒜 and cooking wine until tender, preserving the original flavor of the lamb.
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  Fresh Duck Blood

  Fresh duck blood is a dish primarily made with fresh duck blood as the main ingredient. The duck blood is carefully processed to maintain its tender texture and is typically cooked simply with seasonings such as chili, scallions, ginger, and garlic to highlight the natural freshness of the duck blood.
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  Sichuan Pepper Beef

  A spicy Sichuan dish featuring tender beef slices stir-fried with Sichuan peppercorns, garlic, and ginger for a numbing, aromatic flavor.

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