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Shan City Spicy Girl Chongqing Hot Pot (Jianwai SOHO Store)

Hot pot · ⭐ 4.6

Room 1334, 3rd Floor, Building 13, West Zone, Jianwai SOHO, No. 39 East Third Ring Middle Road (near Guomao Metro Station)

Dishes

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  Nine-foot Goose Intestine

  Nine-foot goose intestine is a dish featuring fresh goose intestines, quickly blanched or stir-fried to retain crispness. Often seasoned with garlic, chili, and Sichuan pepper to highlight its unique crunch and rich aroma.
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  Small Fried Flatbread

  A small flatbread made from flour, water, and a pinch of salt, kneaded into dough, rolled thin, and baked in an oven or on a griddle. Add sesame seeds, scallions, or oil paste for a crispy texture and rich aroma.
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  Red Bean Tapioca Jelly

  A refreshing dessert made from mung bean starch and red beans, served chilled with sweet syrup.
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  Lamb

  Lamb is made from tender lamb meat, carefully prepared to perfection. Its texture is delicate and its flavor is delicious. It is usually grilled or stewed with spices and seasonings, preserving the original taste of lamb while adding rich layers of flavor.
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  Glutinous Rice Balls in Fermented Rice Wine

  Glutinous rice balls cooked in sweet fermented rice wine, a traditional dessert. Made by shaping glutinous rice flour into small balls, boiling until they float, then adding sweet rice wine and sugar for flavor.
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  Fresh Tripe

  Fresh tripe is a dish made primarily from fresh beef tripe. The tripe is carefully processed to maintain its tender texture and is typically cooked simply with spicy or sour seasonings, highlighting the tripe's unique crispiness and the rich aroma of the seasoning.
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  Fresh Tofu Skin

  Fresh tofu skin is a dish made primarily with fresh tofu skin, which is soaked and blanched, then stir-fried with green peppers, carrots, and seasonings for a balanced flavor. Simple to prepare, it retains the chewy texture of tofu skin and the crispness of vegetables.
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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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  Yin-Yang Beef

  Yangtze beef is a dish featuring beef as the main ingredient, typically sliced thin or into strips and cooked with different seasonings. Commonly, the beef is divided into two parts: one stir-fried with red oil and chili, the other simmered in clear broth or sauce, creating a striking 'yin-yang' effect in color and flavor.
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  Yuan Yang Old Hot Pot

  Yangcheng Old Hot Pot is a divided hot pot with one side red broth made from beef tallow, chili, and Sichuan pepper, and the other side clear broth from chicken or pork bones and vegetables. Main ingredients include beef, lamb, tripe, duck blood, tofu skin, and greens, cooked in both broths.
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  Glutinous Rice Ball

  Zongzi is a traditional Chinese dessert made primarily from glutinous rice flour, sesame seeds, and sugar. The preparation involves mixing glutinous rice flour with an appropriate amount of water to form a paste, then wrapping it around a filling of sesame and sugar, shaping it into round balls. Finally, the zongzi is deep-fried in hot oil until golden and crispy, then removed from the oil and drained before serving.
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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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