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Shudaixia Hot Pot (Tianyi Square Branch)

Hot pot · ⭐ 4.1

No. 72–92 Hualou Lane, Tianyi Square (Rear Entrance of Xin Shipu Hotel)

Dishes

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  Glacier Goose Intestines

  Glacier goose intestine is a dish featuring fresh goose intestines, quickly blanched or stir-fried to retain crispness. Typically cooked with garlic, chili, and scallions to highlight the tenderness of the intestine and the aroma of seasonings.
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  Double Pepper Crispy Pork

  A dish made with pork slices marinated and deep-fried until crispy, then stir-fried with green and red bell peppers for a spicy, crunchy texture.
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  Hero's Water Buffalo Tripe

  Big Hero Water Buffalo Tripe is a dish featuring water buffalo tripe, cleaned and cooked by blanching or stir-frying with chili, Sichuan pepper, garlic, and ginger to maintain its crisp tenderness.
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  Big Knife Liver Slices

  Dan Tao Gan Pian is a dish featuring pork liver as the main ingredient. Sliced liver is marinated with rice wine and soy sauce, then quickly stir-fried. It's commonly cooked with green peppers and onions to maintain a tender texture.
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  Tai Chi Double Slides

  Taiji Double Slips is a dish featuring pork and fish meat. Pork and fish are minced separately, seasoned, and mixed to form meat and fish balls. When cooked together in boiling water, the two balls create a distinct black-and-white visual effect resembling the Taiji symbol.
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  Butter Pork Bone Yinyang Hot Pot

  Butter Pork Bone Yinyang Hot Pot is a hot pot dish featuring a pot divided into two compartments in a yin-yang (taiji) shape. Main ingredients include butter, pork bones, various spices, and seasonings. The preparation involves simmering pork bones for a long time to create a rich white broth, and stir-frying butter with spices to make a red broth. The white broth is mellow and savory, while the red broth is spicy and aromatic. Diners can cook meat, vegetables, bean products, and other ingredients in either compartment according to preference.
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  Beef Tallow Broth Base

  Beef tallow base made with beef tallow, fermented broad bean paste, chili, Sichuan peppercorns, ginger, garlic, and scallions, commonly used in hot pot. Heated to blend spices and tallow for a rich flavor foundation.
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  Beef and Lamb Hoop

  A dish made by rolling thin slices of beef and lamb into rings, then grilling or pan-frying until crispy outside and tender inside, seasoned with spices like chili and cumin.
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  Premium Fresh Tripe

  Premium fresh tripe made from fresh beef tripe, quickly blanched in boiling water to retain its crisp texture. Main ingredient: beef tripe. Method: blanch and serve directly or with dipping sauce.
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  Freshly Sliced Sirloin Beef

  Freshly sliced sirloin beef from the tenderloin, known for its delicate texture and rich flavor, ideal for hot pot or quick stir-frying.
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  Brown Sugar Glutinous Rice Cake

  Red sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
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  Sichuan Delicacy - Tongue on the Tip

  A spicy and flavorful dish featuring pork tongue stir-fried with Sichuan peppercorns, chili, and fermented bean paste, delivering a bold, numbing heat.
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  Empress Beef

  Empress beef is a dish made with beef tenderloin and vegetables like green and red peppers. The beef is sliced, marinated, then stir-fried with the vegetables to keep it tender and the veggies crisp.

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