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Zhaixiangzi Old Hot Pot (Liangping Store)

Hot pot · ⭐ 4.3

No. 17 Liangqing Avenue, Vanke Parkli

Dishes

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  Full Red Oil Pot

  A Sichuan dish made with abundant chili oil, typically stir-fried with beef, bean sprouts, and wood ear mushrooms, delivering a bold spicy and numbing flavor.
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  Cold Pot Duck Blood

  Cold pot duck blood is a dish made primarily with duck blood, sliced and stir-fried in a cold pan with scallions, ginger, garlic, and doubanjiang to absorb the flavors while maintaining its tender texture without high heat.
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  Spam

  Spam is a canned food product made primarily from pork, processed through grinding, seasoning, and steaming. It has a fine texture and delicious taste, commonly used as an ingredient in hot pot, barbecue dishes, or eaten directly sliced.
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  Base Seasoning

  A base seasoning used in cooking, primarily made by stir-frying a blend of spices, chili peppers, Sichuan peppercorns, doubanjiang (fermented broad bean paste), ginger, garlic, and scallions. It serves as the foundational flavoring for hot pot, spicy boiled noodles, and other similar dishes. Through simmering or stir-frying, the various spices and seasonings meld together to create a rich and aromatic taste.
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  Hand-Made Beef Meatballs

  Handcrafted beef balls are made from fresh beef, pounded by hand into a meat paste, then shaped into small balls. The制作 process emphasizes手工 craftsmanship, preserving the original flavor and texture of the beef. The meat is firm and chewy with a satisfying bite.
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  Fried Tofu Skin

  Fried tofu skin is a dish made primarily from tofu skin. First, the tofu skin is soaked until soft, then drained and cut into suitable lengths. Next, it is deep-fried in hot oil until golden and crispy, and finally seasoned with salt or other seasonings as desired.
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  Frog Legs

  Frogs legs, known for their tender texture and delicious flavor, are the main ingredient in this dish. Typically stir-fried with chili peppers, scallions, ginger, and garlic, the frogs' legs are carefully cooked to achieve a tender and richly flavored result—making it a nutritious and delightful delicacy.
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  Tender Beef Special

  Tender beef slices marinated with rice wine, soy sauce, and starch, then quickly stir-fried. Main ingredient is beef, seasoned with scallions, ginger, and garlic. Tender texture and bright color.
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  秘制卤肥肠

  秘制卤肥肠以猪大肠为主要食材，经过清洗处理后，与多种香料和调味料一同放入卤水中慢火炖煮，使其充分吸收卤汁风味。成品肥肠软糯有嚼劲，色泽红亮。
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  Premium Layered Tripe

  Premium thousand-layer tripe is a dish made primarily from beef tripe. After cleaning and blanching, it is cut into appropriate sizes and stir-fried with辅料 such as chili peppers, Sichuan peppercorns, garlic slices, and ginger slices. The finished dish has distinct layers and a crisp, refreshing texture.
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  Premium Crispy Tripe

  Premium crispy beef tripe made from fresh ox tripe, cleaned and blanched, then sliced and stir-fried quickly with葱段、姜片、蒜片 for a crisp, elastic texture.
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  Taro Ball Ice Tofu Pudding

  A refreshing dessert made with chewy taro balls, silky tofu pudding, and chilled sweet syrup, often served with red beans or coconut milk.
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  Fresh Duck Intestines (Limited Supply)

  Fresh duck intestines, quickly blanched to retain crispness, served with a secret sauce or spicy dressing for a refreshing and spicy taste.
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  Fresh-cut Wagyu Strip

  Freshly sliced sirloin is a dish made primarily from fresh beef from the sirloin cut. The sirloin portion has tender meat with clear muscle fibers. During preparation, the sirloin is sliced thinly and marinated briefly with a specially prepared seasoning. It is then cooked quickly by stir-frying or in hot pot style, preserving the natural flavor of the meat.
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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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