Chengdu Spicy Hotpot - Shuxiang Shangshangqian
Hot pot · ⭐ 4.7
No. 97, Guangkai Simalu, Guangkai Subdistrict
Dragon Mate tips
If you are traveling in China to visit Tianjin, this restaurant is worth a stop for great food. This restaurant is located at No. 97, Guangkai Simalu, Guangkai Subdistrict. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Mixed Platter Yinyang Hot Pot, Ice-Cool Osmanthus Tofu Pudding, Cumin Chicken Tenderloins.
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: Tianjin
- Category: Hot pot
- Rating: 4.7
- Address: No. 97, Guangkai Simalu, Guangkai Subdistrict
- Popular dishes: Mixed Platter Yinyang Hot Pot, Ice-Cool Osmanthus Tofu Pudding, Cumin Chicken Tenderloins, Sichuan Pepper Beef, Beef with Cilantro
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Dishes
Mixed Platter Yinyang Hot PotA fusion hot pot with two flavors—one spicy red broth and one clear or mushroom broth—served with assorted ingredients like beef, tripe, vegetables, and tofu for shared dining.
Ice-Cool Osmanthus Tofu PuddingA refreshing dessert made with silky tofu pudding, chilled syrup, and dried osmanthus flowers for a delicate sweet aroma.
Cumin Chicken TenderloinsCumin chicken tenders are made from pig trotters, blanched and sliced, then stir-fried with葱姜蒜, cumin powder, chili powder, and quickly mixed with the tenders for full flavor.
Sichuan Pepper BeefSichuan-style pickled chili beef is a dish made primarily with beef, combined with辅料 such as pickled chili peppers, garlic, and ginger. The beef is sliced and marinated with seasonings, then stir-fried together with the pickled chilies to allow the beef to absorb the spicy and sour flavors. The result is tender, juicy meat with a rich and intense taste.
Beef with CilantroBeef and coriander is a dish made primarily with beef and coriander. Beef is sliced or shredded, marinated, then stir-fried with chopped, cleaned coriander. Scallions, ginger, garlic, soy sauce, cooking wine, and salt are commonly added for flavor.
Special Xiaojun GanSpecial small intestines are a dish made primarily from pig or cow's small intestinal lymph nodes, typically stir-fried with chili, Sichuan pepper, garlic, and ginger. Cooking requires precise heat control to maintain a crisp and tender texture.
Sweet Garlic BeefSweet garlic beef is a dish primarily made with beef and sweet garlic. The beef is sliced or shredded and marinated with seasonings, then stir-fried together with sweet garlic. During preparation, soy sauce, cooking wine, and starch are typically added to make the beef tender and the sweet garlic pleasantly sour and sweet, creating a unique flavor combination.
Classic Beef Tallow Red PotA classic Sichuan-style hot pot made with beef tallow, chili, and Sichuan peppercorns, served with fresh ingredients like beef tripe, duck gizzard, and beef intestine.
Viral Crispy RollsThe popular '响铃卷' is made by wrapping pork filling and vegetable strips in tofu skin, then frying it into a golden, crispy cylinder. The tofu skin is laid flat, filled with seasoned meat and ingredients like carrot丝 and coriander, tightly rolled, sliced, and deep-fried.
Fennel BeefFennel beef is a dish made primarily with beef and fennel. Beef slices or chunks are stir-fried or stewed with fennel, enhanced by seasonings. Scallions, ginger, and garlic are commonly used to add aroma during cooking.