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Shua Chuan Chuan · Hot Pot (1912 Store)

Hot pot · ⭐ 4.4

200 meters north of the intersection of Huangshan Road and Yuexi Road, east side of the road

Dishes

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  Ice Jelly

  Ice jelly is a traditional dessert made from ice jelly seeds, processed into transparent gel-like blocks. To prepare it, the blocks are cut into细条 or small pieces and mixed with ingredients such as brown sugar syrup, sesame seeds, crushed peanuts, and fruit pieces. It has a smooth, refreshing texture that cools and refreshes the body.
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  Stewed Duck with Tripe

  A spicy Sichuan dish made with duck meat and beef tripe, stir-fried with chili and Sichuan peppercorns for a bold, numbing flavor.
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  Signature Double-Flavor Hot Pot Base

  Signature鸳鸯锅底 features two flavors: one side is spicy Sichuan-style red oil broth, the other a clear or mushroom broth. The spicy side uses beef tallow, doubanjiang, Sichuan peppercorns, chili, ginger, garlic, and scallions; the clear side is made from chicken bones, pork bones, dried scallops, and mushrooms.
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  Oil Dip Condiment

  Sichuan-style oil dip is a common condiment made from sesame paste, garlic paste, green onions, cilantro, chili oil, soy sauce, vinegar, and Sichuan pepper powder, used for dipping hot pot or Maoxuewang dishes, offering rich and layered flavors.
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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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  Classic Tripe

  Classic tripe is made from fresh beef tripe, carefully processed and marinated with spicy seasonings. It is quickly stir-fried to preserve its tender texture and deliver a unique flavor.
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  Old Chengdu Crispy Pork Strips

  A traditional Sichuan dish made with pork belly strips coated in batter and deep-fried until crispy, seasoned with chili and Sichuan pepper for a spicy, crunchy flavor.
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  Junba

  Junba is a dish primarily made with pork, typically using pork tenderloin or belly meat sliced thin, marinated, then coated with starch or flour before frying or pan-frying to achieve a crispy exterior and tender interior. The preparation often includes aromatics such as green onions, ginger, and garlic, and some recipes add soy sauce and cooking wine for flavor.
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  Cilantro Beef

  Cilantro beef is a dish primarily made with tender beef and fresh cilantro. To prepare it, first slice the beef thinly and marinate it with seasonings to infuse flavor. Next, quickly stir-fry the beef in hot oil until it changes color, then add cilantro pieces and gently stir until evenly mixed.
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  Spicy Chicken Gizzard

  Spicy Chicken Cartilage is a dish primarily made with chicken cartilage, stir-fried with chili peppers, Sichuan peppercorns, and other seasonings. The preparation involves marinating the chicken cartilage, then quickly stir-frying it at high heat with spices until it becomes golden and crispy.
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  Spicy Beef

  Spicy beef is a dish made primarily from beef, seasoned with various spices and chili peppers. First, the beef is sliced and marinated, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, while fully absorbing the flavors of the spicy seasoning.

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