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Shan City Spicy Little Sisters Chongqing Hot Pot (Ding Fu Zhuang Branch)

Hot pot · ⭐ 4.5

No. 611, Sanjianfang, Chaoyang Road

Dishes

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  Tender Blood Curd

  Tender blood pudding is a dish made primarily from pig or duck blood, seasoned with garlic chives, chili peppers, and doubanjiang. The blood blocks are blanched and stir-fried with vegetables to maintain a soft texture.
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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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  White Wide Vermicelli

  Bai Kuan Fen is a dish made primarily with wide rice noodles, typically made from sweet potato or potato starch and steamed before being sliced. The noodles are blanched or boiled and then stir-fried or mixed with vegetables and meats like green peppers, carrots, and shredded meat. It has a smooth, elastic texture.
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  Bamboo Mushroom Shrimp Balls

  Bamboo fungus shrimp paste is a dish featuring fresh shrimp paste made from minced shrimp as the main ingredient, paired with dried bamboo fungus. The shrimp paste is prepared by chopping fresh shrimp and mixing in seasonings until it becomes firm and elastic. The bamboo fungus must be soaked beforehand to remove impurities. Both ingredients are then steamed or boiled together, resulting in tender, chewy shrimp paste and crisp, sweet bamboo fungus, creating a rich and layered texture.
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  Premium Lamb

  This dish is made with high-quality lamb, carefully selected and processed to ensure tender meat. During cooking, the lamb is stewed to fully absorb the aroma of the seasonings, resulting in a rich flavor and delicate 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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  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 Intestines

  Fresh duck intestine is a dish primarily made with fresh duck intestines, typically cleaned and quickly blanched or stir-fried in boiling water to maintain its crisp and tender texture. It can be seasoned with garlic, chili, scallions, and ginger, or combined with other ingredients such as bean sprouts and green peppers during cooking.
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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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  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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