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Southern Garden Duck Intestine King (Keyuan Fourth Road Store)

Hot pot · ⭐ 4.5

Nos. 118–21 Keyuan 4th Road

Dishes

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  Layered Tripe

  Qian Ceng Du is a traditional dish primarily made from pork stomach. During preparation, the pork stomach is carefully processed and sliced into thin pieces, then cooked using a unique technique that creates a layered appearance. It is seasoned with appropriate spices and finally prepared to perfection.
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  Doughy Beef

  Duo Duo Beef is a dish featuring large chunks of beef stewed with seasonings after blanching, resulting in tender, flavorful meat. Typically seasoned with doubanjiang, ginger, garlic, and chili, slow-cooked until the sauce thickens.
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  Blanched Duck Blood

  A dish made by quickly blanching duck blood in boiling water, resulting in a tender and clean-tasting texture, commonly used in hot pots or cold dishes.
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  Freshly Made Glutinous Rice Cake

  Freshly made glutinous rice cake is a traditional Chinese snack, prepared by pounding steamed glutinous rice into a soft, chewy dough and shaping it into small cakes. Often served with sweet toppings like brown sugar or sesame powder.
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  Old Hot Pot

  Old-style hot pot features a base of beef tallow and various spices, with ingredients like beef, lamb, tripe, beef intestine, and vegetables cooked in the pot. It's a traditional Sichuan dish involving base preparation, ingredient prep, and cooking.
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  Old Meat Slice

  A classic Chinese home-style dish made with pork tenderloin slices, deep-fried and stir-fried with vegetables like bell peppers and onions for a crispy exterior and tender interior.
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  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.
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  Brain tissue

  Brains are the brain tissue of animals, typically pork brains. The preparation methods are mostly stewing or grilling, combined with spices and seasonings to make the texture tender and the aroma rich.
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  Lotus Root Slices

  Lotus root slices are made from fresh lotus roots, washed and sliced, then combined with seasonings such as garlic and chili peppers, and cooked by stir-frying or served cold. The dish showcases the natural white color of the lotus root slices, offering a crisp and tender texture—making it a refreshing home-style delicacy.
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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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  Cilantro Beef Meatballs

  A Chinese dish made of minced beef mixed with cilantro and seasonings, shaped into balls and cooked by boiling or pan-frying.
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  Duck Intestine King

  Duck Intestine King is a dish featuring duck intestines as the main ingredient. Fresh duck intestines are cleaned, briefly blanched in boiling water, then stir-fried with chili, garlic, ginger, and other seasonings. Some recipes add doubanjiang or Sichuan peppercorns for extra flavor while keeping the duck intestines crisp and tender.

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