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Chuan Xia Xiang Zi (Capital Airport Branch)

Hot pot · ⭐ 4.3

Room 108, Floor 1, Building 17, Tianzhu Home Garden, Tianzhu Town

Dishes

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  Chilled Goose Intestines

  Ice bucket fresh goose intestine is a cold dish made from fresh goose intestines, which are blanched and cooled in an ice bucket to maintain their crisp and tender texture. It's typically mixed with a dressing or sauce to highlight its refreshing crunch and clean flavor.
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  Original Cut Tendon Meat

  Original cut tendon meat uses the tendon part of pork or beef, hand-cut to preserve fiber structure, marinated in secret sauce and slowly stewed for a firm, chewy texture with rich aroma.
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  Sichuan Tender Beef

  Bashu tender beef is a dish made primarily from tender beef, seasoned with chili peppers, Sichuan peppercorns, and other spices. In the preparation process, the beef is sliced thinly, marinated with seasonings to absorb flavor, then quickly stir-fried at high heat to maintain its tender texture.
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  Alley Yangzhou Pot

  A hot pot dish featuring two distinct broths: one spicy red broth and the other a clear or mushroom broth. Main ingredients include beef, tripe, duck blood, vegetables, and tofu, all cooked in the two different broths.
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  Spicy Beef in Alley Style

  Xiangzi Spicy Beef is a dish featuring beef shank as the main ingredient, seasoned with dried chilies, Sichuan peppercorns, ginger, garlic, and green onions. The beef is blanched to remove odor, then stir-fried with spices and seasonings like doubanjiang, soy sauce, and cooking wine, finally stewed until flavorful. It has a bright red color, tender beef, and rich aroma.
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  Australian Wagyu Beef

  Australian beef is a dish made primarily with high-quality Australian beef slices. The beef slices are briefly marinated and quickly stir-fried in a hot pan until they change color, then served with a specially prepared sauce and vegetables, resulting in a tender and juicy texture.
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  Crispy Fried Pork

  Crispy fried pork is a dish made primarily from fatty pork belly, which is marinated and then deep-fried until golden and crunchy. The pork belly is sliced thinly, marinated with a special seasoning to absorb flavor, and then quickly fried in hot oil until the slices turn golden and crispy.
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  Brown Sugar Glutinous Rice Cake

  Red sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
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  Custom Condiments

  A self-selected seasoning blend tailored to individual taste, typically including scallions, ginger, garlic, cilantro, chili oil, soy sauce, vinegar, and sesame oil, adjustable by preference for mixing, dipping, or flavoring dishes.
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  Fresh Tibetan Tripe

  Tibetan fresh tripe is a dish made primarily from fresh beef tripe, quickly cooked by blanching or boiling. Often served with dipping sauce or as hot pot ingredients, it retains a crisp and tender texture.
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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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