Close

Qi Hot Pot (Zhongliang Town Store)

Hot pot · ⭐ 3.6

No. 52, Annex 1, Xinfafa Road, Zhongliang Town (50 meters north of the rear gate of Xinfa Mende Primary School)

Dishes

• 

  Oil Dip

  Sichuan cuisine commonly uses oil dip as a dipping sauce, primarily made from sesame oil, chili oil, garlic paste, green onions, crushed peanuts, soy sauce, and vinegar. To prepare it, mix sesame oil and chili oil in proportion, then add finely chopped garlic and green onions. Adjust the taste by adding appropriate amounts of soy sauce and vinegar, and finally sprinkle crushed peanuts to enhance aroma and texture.
• 

  Special Beef

  Our specialty beef uses premium beef shank, carefully marinated and then slow-cooked with a blend of spices and a secret sauce until the meat becomes tender and fully infused with flavor. The dish presents an enticing reddish-brown color, with clear beef grain, melting in your mouth, and a rich, lingering broth.
• 

  Snakehead Fish

  Before cooking, snakehead fish needs to be marinated with seasonings such as garlic, ginger, and chili peppers to infuse flavor. During cooking, adding doubanjiang (fermented broad bean paste) enhances the taste, and reducing the sauce makes the flavor more concentrated.
• 

  Shrimp paste

  Shrimp paste is a dish primarily made from fresh shrimp. The preparation method mainly involves removing the shells from the shrimp, mashing them into shrimp paste, and then mixing in an appropriate amount of starch, egg white, and other seasonings until well combined. Through specific techniques, it forms a smooth and tender shrimp paste. During cooking, shrimp paste is commonly used as an ingredient in hot pot, soups, or stir-fries, offering a delicious taste and rich nutrition.
• 

  Egg-fried glutinous rice cake

  Egg-fried glutinous rice cake is a traditional delicacy made primarily from glutinous rice cakes and eggs. The preparation involves slicing the glutinous rice cakes, coating them in egg mixture, and frying until golden brown, resulting in a crispy exterior and soft interior.
• 

  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.
• 

  Yin-Yang Hot Pot Base

  鸳鸯锅底 is a classic choice for hot pot, consisting of two different flavored broths—typically one spicy and numbing, and the other mild. The spicy broth is made by simmering chili peppers, Sichuan peppercorns, and other spices, resulting in a rich, stimulating flavor that awakens the appetite. The mild broth is based on clear soup or bone broth, offering a refreshing taste ideal for cooking a variety of ingredients.
• 

  Spicy Duck Intestines

  Spicy duck intestine is a dish primarily made with duck intestines. After cleaning, the duck intestines are stir-fried with chili peppers, Sichuan peppercorns, and other seasonings. Garlic, ginger, and green onions are typically added during preparation to enhance aroma while preserving the crisp and tender texture of the duck intestines.
• 

  Black Sugar Rice Wine Glutinous Balls

  Black sugar rice wine glutinous balls are small glutinous rice balls made with glutinous rice flour and flavored with black sugar and rice wine. They have a soft texture, sweet with a slight sour taste, and a unique fermented flavor.

Reviews