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Hua Feng Hot Pot (Taigu Li Branch)

Hot pot · ⭐ 4.3

No. 128, Zidonglou Section, Dongda Street

Dishes

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  Well Water Old Tofu

  A traditional Chinese dish made with aged tofu soaked in well water, offering a smooth and delicate texture, gently seasoned with scallions, ginger, garlic, and soy sauce.
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  Layered Tripe

  Qian Ceng Du is a traditional dish primarily made from pork stomach. During preparation, the pork stomach is carefully processed and sliced into thin pieces, then cooked using a unique technique that creates a layered appearance. It is seasoned with appropriate spices and finally prepared to perfection.
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  Huafeng Special Skewer Pig Liver

  Huafeng Special Skewer Pig Liver is a dish made with pig liver marinated with seasonings and grilled on bamboo skewers. It has a fresh and tender texture with a unique aroma.
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  Huafeng Blood Sausage

  A traditional Sichuan dish made with pig blood, intestines, and liver, steamed into a smooth and savory delicacy.
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  Big Knife Ox Tongue

  A dish made from ox tongue, sliced and stir-fried with aromatics like ginger, garlic, and chili, known for its crisp texture and rich flavor.
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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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  Special Skewered Pig Stomach

  A Sichuan-style dish made with skewered pig stomach, stir-fried with chili, Sichuan pepper, and garlic for a spicy and aromatic flavor.
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  Spicy Oil Base

  The spicy oil base is made by stir-frying plant oil with chili, Sichuan pepper, doubanjiang, ginger, garlic, and green onions. Key ingredients include dried chilies, Sichuan pepper, doubanjiang, and various seasonings. The spices are slowly fried in oil to fully blend the flavors into a rich, aromatic red oil broth.
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  Glutinous Rice Dumpling

  A traditional Chinese sweet dessert made from glutinous rice filled with red bean paste or nuts, steamed to a soft and chewy texture.
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  Braised Pig Intestine

  Braised Pig Intestine is a Chinese dish made with pig intestines, seasoned with chili, ginger, garlic, and other ingredients. It is cleaned, blanched, and stewed to achieve a soft and fragrant texture.
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  Pork腰片

  Tripe is sliced thin from pig or lamb kidneys, marinated with wine, ginger, then quickly blanched or briefly fried, and stir-fried with葱姜蒜、辣椒 for a flavorful dish.
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  Premium Fresh Tripe

  Premium fresh tripe marinated in a secret spice blend, served chilled with garlic, cilantro, and chili oil for a bold, spicy flavor.
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  Fresh-cut Wagyu Strip

  Freshly sliced sirloin is a dish made primarily from fresh beef from the sirloin cut. The sirloin portion has tender meat with clear muscle fibers. During preparation, the sirloin is sliced thinly and marinated briefly with a specially prepared seasoning. It is then cooked quickly by stir-frying or in hot pot style, preserving the natural flavor of the meat.
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  Spicy Chicken Feet

  Spicy chicken feet is a dish made primarily from chicken feet, seasoned with chili peppers, Sichuan peppercorns, and other spices. The chicken feet are marinated, then deep-fried until golden and crispy, before being stir-fried with spicy and numbing seasonings to fully absorb the rich麻辣 flavor.

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