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Coucou Hotpot & Tea Break (Beiguo Xian Tian Di)

Hot pot · ⭐ 4.8

No. 326 Zhongshan East Road, Beiguo Xiantianxia, 6th Floor

Dishes

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  Smoothie

  A smoothie is a frozen dessert made primarily from fresh fruit, ice cubes, and syrup. The preparation is simple: cut the fruit into pieces, then blend it with ice and syrup in a blender until it reaches a smooth, sandy texture. It has a refreshing taste with a rich fruit aroma.
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  Taiwanese Spicy Hot Pot

  Taiwanese spicy hot pot is based on beef bone broth, with a sauce made by stir-frying various spices and chili peppers, then cooked with beef, pork, seafood, tofu, and vegetables.
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  Da Hong Pao Milk Tea

  Da Hong Pao Milk Tea is a beverage that combines traditional Chinese tea culture with modern beverage-making techniques. Made from high-quality Da Hong Pao tea leaves, it brews a rich and aromatic tea infusion, which is then blended with fresh dairy to create a smooth and delicate texture. The interplay of tea fragrance and milk aroma offers an unforgettable aftertaste.
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  Da Hong Pao Pearl Milk Tea

  Dahongpao Pearl Milk Tea is an innovative beverage, based on premium Dahongpao tea infusion mixed with fresh milk and a specially crafted syrup, then topped with chewy brown sugar pearls. To prepare, first steep the Dahongpao tea until its aroma fills the air, then mix it with fresh milk and syrup in precise proportions, and finally add pre-cooked brown sugar pearls, stirring well to combine.
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  Handmade Shrimp Paste

  Handmade shrimp paste is made from fresh shrimp meat, which is carefully processed to remove shells and veins, then finely chopped into smooth shrimp paste. Through stirring and pounding, the shrimp becomes more elastic. Finally, the shrimp paste is shaped into balls and boiled to achieve a delicate, tender texture.
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  Tripe

  Tripe, primarily made from the rumen of cattle, is finely processed to achieve a tender texture. It is typically sliced and served with spicy hot pot or cold dressing, offering a crisp and refreshing taste—making it a popular choice in hot pot dishes.
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  Coo Coo Beef Rib

  Zou Zou Beef is a dish featuring beef as the main ingredient, typically using beef rolls or slices with vegetables like cabbage, enoki mushrooms, and potatoes, cooked via hot pot or stir-frying. The beef is marinated first, then heated with vegetables to achieve tender, flavorful results.
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  Red颜 Flower Gelatin Chicken Pot

  Red颜 Flower Gelatin Chicken Pot features chicken and fish maw (gelatinous fish swim bladder) slow-cooked together. Fresh chicken thigh or whole chicken pieces are simmered with soaked fish maw, ginger slices, and scallions for a rich, flavorful broth.
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  Jasmine Milk Green

  Mojia Milk Green is a beverage made by blending jasmine tea with fresh milk. First, steep the jasmine tea to its optimal state, then mix it with fresh milk and stir thoroughly to perfectly blend the tea aroma with the milk fragrance, resulting in a refreshing green color.
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  Seasoned Duck Blood

  Seasoned duck blood is made from fresh duck blood, blanched and mixed with scallions, ginger, garlic, soy sauce, salt, and sesame oil. It has a smooth texture and rich, savory flavor, commonly served as a cold dish in Sichuan cuisine.
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  Flying Fish Roe Squid Balls

  Flying fish roe squid balls are made by processing squid into a tender texture, enhanced with flying fish roe for texture and umami. Squid is minced or blended into paste, mixed with seasonings and starch, then combined with roe and steamed or pan-fried.
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  Fish Skin

  Fish skin is a dish made primarily from fish皮, typically using the skins of carp, crucian carp, or shark. After cleaning and deodorizing, it can be served cold, stir-fried, or in soup. Common seasonings include ginger, scallions, garlic, soy sauce, vinegar, and chili; some recipes add cucumber strips or cilantro.
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  Endless Duck Blood and Tofu

  A dish made primarily with duck blood and tofu. Duck blood is cut into pieces and cooked together with tofu in a pot, seasoned appropriately and simmered until flavorful. Typically prepared with chicken stock or water as the broth, enhanced with scallions, ginger, and other aromatics.

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