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Shu Que Main Course Hot Pot (Shuangjing Branch)

Hot pot · ⭐ 4.5

No. 6, Baokeyang North Street, Shoucheng International Commercial Plaza, 1st Floor

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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  Braised Chicken Feet

  Braised chicken feet is a dish made primarily with chicken feet, blanched and then slowly stewed with spices and seasonings until tender and flavorful. Common ingredients include star anise, cassia bark, Sichuan pepper, and ginger to infuse the chicken feet with rich broth flavor.
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  Braised Pork Intestines

  Stewed pork intestines is a traditional dish primarily made with pork intestines. The preparation involves thoroughly cleaning the intestines, then simmering them in a seasoned braising liquid made from soy sauce, cooking wine, and spices until fully flavored, and finally slicing them for serving.
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  Dried Gongcai

  Dry贡菜 is a traditional dish primarily made with贡菜. To prepare it, first wash and dry the贡菜, then cut it into bite-sized pieces. Next, use a unique drying process to remove excess moisture from the贡菜 while preserving its crisp and tender texture. Finally, it can be mixed with seasonings for direct consumption or used as a side dish in cooking, delivering a distinctive taste and flavor.
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  Shaking Crispy Pork

  Shaking crispy pork is a dish made primarily with pork. Lean meat is cut into pieces, marinated, coated in starch or flour batter, then deep-fried until golden and crunchy. Quick stirring ensures even heating, creating a crispy exterior and tender interior.
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  Master's Fresh Shrimp Dumplings

  Jiao Zhu's hand-pounded fresh shrimp paste is made from fresh large shrimp. After deveining, the shrimp is minced and mixed with salt, egg white, starch, and a little scallion-ginger water. It's kneaded by hand into balls and boiled in hot water until translucent and tender.
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  Sichuan Pepper Beef

  Sichuan-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.
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  Tender Beef with Milk

  Milk嫩 beef is a dish made by marinating beef in milk and a small amount of starch before stir-frying. The beef slices are soaked in milk to make them tender, then quickly stir-fried to retain their fresh, tender texture.
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  Fresh Duck Blood in Bowl

  Wanwan Xian Ya Xue is a dish featuring duck blood as the main ingredient, typically sliced and simmered in soup with vegetables, tofu, or vermicelli, seasoned with salt and pepper. Duck blood is blanched first to remove odor, then stewed with broth or water to maintain its tender texture.
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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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