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Old Private Kitchen Hot Pot (Shangjiang Street Head Office)

Hot pot · ⭐ 4.6

No. 19-3 Shangjiang Street

Dishes

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  One-Meter Duck Intestines

  A cold dish made from fresh duck intestines, blanched and tossed with garlic, chili, and cilantro for a crisp, spicy flavor.
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  Ice Yangmei

  A refreshing dessert made with fresh bayberries, washed and pitted, then boiled with granulated sugar and water until sugar dissolves. Cooked for 1 more minute, strained and dried. Add the syrup in stages, letting each portion be absorbed before adding more. After 4 hours of marinating with rock sugar, refrigerate overnight. Strain the juice, reserve the dry berries. Freeze the juice in ice cube trays, then mix with berries and fresh mint leaves.
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  Cold Noodles

  Cold noodles made primarily with noodles, vegetables, and meat. After cooking and rinsing with cold water, seasonings are added and mixed well. The noodles are smooth and silky, paired with fresh vegetables and savory meat for a rich and satisfying taste.
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  千丝土豆丝

  千丝土豆丝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，通常搭配葱、姜、蒜等辅料，用油快速翻炒而成。成品色泽清亮，口感爽脆。
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  Cross-layered Tripe with Thick Beef Tripe

  A classic Sichuan hot pot dish featuring tender cross-layered tripe and chewy thick beef tripe, blanched in spicy broth for a bold, numbing flavor.
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  Thick Tripe

  Thick tripe is a classic ingredient in hot pot, made from beef stomach, sliced and boiled in spicy broth for a crisp, flavorful bite.
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  Thick Tripe and Beef Tripe Platter

  A dish featuring thick pork tripe and beef tripe, braised and sliced, offering a crisp texture and rich flavor.
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  Cold Noodle Stir-Fry

  A refreshing dish of noodles quickly blanched and mixed with vegetables and sauce, served chilled.
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  Premium Bull's Tripe

  Premium bull's tripe made from high-quality beef tripe, carefully processed through braising and stewing, with a firm yet elastic texture and rich braised aroma.
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  Special Dipping Sauce

  The special dipping sauce is made by mixing various seasonings, with main ingredients including soy sauce, vinegar, garlic paste, ginger paste, chili oil, cilantro, green onions, and sesame seeds. Sugar, monosodium glutamate, or Sichuan pepper powder can be added according to taste preferences. To prepare, mix the above ingredients in proportion and stir well to create a flavorful sauce with layered tastes.
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  White Layered Cake

  Bai Qian Ceng is a dish made primarily with pork and tofu skin. The tofu skin is filled with seasoned pork, rolled layer by layer, then steamed to create a rich, layered texture.
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  Sheep Intestine Meat

  A traditional Chinese dish made by stuffing seasoned lamb into sheep intestines, then steamed or boiled and sliced for serving.
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  Stuffed Pork Belly

  Doubao meat is a traditional dish primarily made with pig's stomach and pork. The preparation involves cutting the pork into small pieces, seasoning it, stuffing it into the pig's stomach, sewing the stomach closed, and then simmering until fully cooked.
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  Chongqing Small Sausage

  Chongqing small sausage is a traditional cured meat made from pork leg, salt, Sichuan pepper, and chili, air-dried or smoked for a savory, slightly spicy flavor. It's often used in stir-fries or steamed dishes.
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  Black Tiger Shrimp Dumplings

  Black tiger shrimp balls are made from fresh black tiger shrimp, which are deveined and washed before being minced into a shrimp paste. A suitable amount of starch and egg white is added and mixed until smooth. During cooking, the shrimp paste is squeezed into boiling water to set its shape, then cooked through and removed. It is served with clear soup or seasonings, offering a鲜嫩口感 and rich shrimp flavor.

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