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Lubei Charcoal Hot Pot (Donghu College Store)

Hot pot · ⭐ 3.9

No. 1096, Wuchang Avenue (Kuaichong Xiaoju Charging Station)

Dishes

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  Traditional Hand-Cut Tender Meat Slices

  Traditional Hand-Cut Tender Meat Slices use high-quality pork tenderloin or beef tenderloin as the main ingredient. After the whole tenderloin is frozen for shaping, the chef manually slices it into uniform thin pieces, typically 1-2 mm thick. The meat slices have clear grain and bright color. Before serving, they are usually quickly blanched in clear broth or a special soup base for a few seconds until cooked, resulting in a tender and smooth texture. This dish emphasizes the natural flavor of the ingredients and knife skills, without relying on complex seasoning.
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  Single's Mini Sausages

  Single's Mini Sausages are a Sichuan-style snack made primarily from pork. Pork leg meat and fat are mixed in proportion, seasoned with salt, sugar, baijiu (Chinese liquor), Sichuan pepper powder, and chili powder, then stuffed into natural casings. The sausages are air-dried or smoked, resulting in a bright red color, firm texture, and a savory, slightly spicy flavor with distinct numbing and smoky notes. They are typically steamed or fried before serving and can be eaten as a side dish or snack.
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  Large Cut Wagyu Beef

  High-quality beef with marbled texture, stir-fried quickly to retain tenderness and flavor.
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  Hand-Beaten Fresh Shrimp Dumplings

  Hand-pounded fresh shrimp paste is a dish made primarily from fresh shrimp meat. The shrimp meat is carefully processed to remove shells and veins, then hand-beaten into a smooth paste, preserving the tender texture of the shrimp. During preparation, the shrimp paste is shaped into a slippery form and cooked with clear soup or hot pot base. The shrimp is tender, melts in your mouth, and fills the air with fresh, aromatic flavors.
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  Freshly Sliced Wagyu Oxtail

  Freshly sliced beef short loin from the back of the cow, hand-cut and ready for hot pot or stir-fry. Tender with clear muscle fibers, preserving the natural flavor of beef.
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  Tomato Beef Bone Yinyang Hot Pot

  A hot pot featuring beef bone broth and fresh tomatoes, divided into spicy Sichuan and sweet tomato sides for a dual-flavor experience.
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  Mixed Wild Greens Platter

  Wild Vegetable Platter is a dish primarily made with various fresh wild vegetables. The preparation is simple: wash the wild vegetables, arrange them neatly on a plate, and add an appropriate amount of seasoning to enjoy the original fragrance of the wild vegetables.
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  Rainbow Feather Tripe

  Rainbow Feather Tripe is a traditional Sichuan cold dish featuring beef tripe as the main ingredient. The tripe is meticulously processed and sliced thinly to resemble feather layers. It is first braised with spices like Sichuan pepper, star anise, scallion, and ginger until tender and flavorful, then cooled and sliced for plating. It is typically served with a spicy and numbing sauce made from chili oil, ground Sichuan pepper, garlic paste, soy sauce, and vinegar, offering a crispy texture, rich braised aroma, and appetizing mala flavor.
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  Bull Crab Stick

  Fresh crab sticks marinated in a special sauce and pan-fried to golden perfection, offering a crispy exterior and tender, flavorful interior.
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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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