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He Shifu's Frog and Fish Head (Guanggu Tian Di Store)

Hot pot · ⭐ 4.5

No. 519 Guanshan Avenue, Guanggu Tian Di Phase I, F3-1F Rear Street (Underground Parking Lot Zone C; take Safety Passage No. 20 to ascend; unit is on the left immediately upon exiting)

Dishes

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  Knife-Pounded Cucumber

  Knife-pounded cucumber is a cold dish primarily made with cucumber. The cucumber is smashed with the back of a knife and then cut into segments, followed by mixing with seasonings. The preparation typically involves no heating, preserving the crisp texture of the cucumber.
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  Baby bok choy

  Baby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
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  Crispy Pork Strips

  Succulent pork slices, made from fatty pork belly, are marinated and then deep-fried until golden and crispy. To prepare, the pork belly is sliced thinly, seasoned with salt, cooking wine, and five-spice powder, then fried in hot oil until perfectly crisp.
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  Pickled Radish

  Pickled radish is a cold dish made primarily from white radish, seasoned and fermented with salt, sugar, vinegar, and chili, then sealed and soaked for several hours to days to absorb flavors.
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  Secret Spicy Oil Base

  A secret red oil broth base made with various spices and chili peppers, cooked with beef tallow or vegetable oil. Key ingredients include dried chilies, Sichuan peppercorns, doubanjiang, ginger, garlic, scallions, star anise, and cinnamon. Slow-cooked to blend flavors and oils into a rich, aromatic red oil soup base.
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  Premium Beef Tenderloin

  Premium beef is a dish made primarily with high-quality beef slices, paired with various vegetables and seasonings. The beef slices are carefully selected for their tender and juicy texture, complemented by an array of vegetables and rich seasonings. Quickly stir-fried to preserve the tenderness of the meat and the crispness of the vegetables.
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  Spicy Oil Pot

  A spicy hot pot dish using chili oil as the main seasoning, featuring beef, pork, chicken, vegetables, and tofu. Ingredients are sliced or diced and cooked in a boiling chili oil broth made from chili, Sichuan peppercorns, doubanjiang, scallions, ginger, garlic, and stock.
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  Bighead Carp Head

  Fresh bighead carp head is stewed or braised with ginger, scallion, and garlic. Rich in protein and collagen, it offers a delicate texture and rich broth.
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  Buckwheat Crackers

  Sour buckwheat crackers are made from sour buckwheat flour mixed with water and a little salt, then fried in a flat pan. Golden in color and crispy in texture, they can be eaten alone or paired with other dishes.
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  Mustard greens

  Gongcai, also known as Tai Gan, is a dried vegetable made from the fleshy stems of lettuce-family plants through processes such as sun-drying and pickling. It has a bright green color and a crisp texture. To prepare, soak it in water first, then mix with seasonings.
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  Golden Steamed Bun

  Golden buns are a traditional Chinese pastry made from flour, eggs, milk, and a small amount of sugar. After fermentation, they are steamed to achieve a golden color and soft, sweet taste, commonly eaten for breakfast or as a snack.
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  Fish Head and Frog Stir-fry

  Fish head and frog stir-fried with spicy sauce, a bold Sichuan-style dish combining tender fish head and succulent frog meat in a rich, numbingly spicy broth.

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