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Drunk in Dream Jianghu Old Hot Pot (Hengda Future City Branch)

Hot pot · ⭐ 4.8

No. 666 Zhenghe Road, Section 2 Wenquan Avenue

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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  Thick-cut Potato

  A dish made from thick slices of potatoes, fried or pan-seared until crispy outside and tender inside, often seasoned with salt, pepper, or garlic.
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  Tender Beef Sirloin

  Hanglong beef is tender meat taken from the back of the cow, with fine texture and evenly distributed fat. Typically, the beef is sliced and marinated with soy sauce, cooking wine, and starch, then quickly stir-fried or blanched to maintain its fresh and tender taste.
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  Signature Fresh Duck Intestines

  Fresh duck intestines marinated in secret seasoning and quickly blanched, offering a crisp and tender texture with a distinctive flavor from the special dipping sauce.
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  Premium Catfish

  A Sichuan dish made with fresh catfish braised in a spicy and numbing sauce of fermented broad bean paste, chili, and Sichuan peppercorns, resulting in tender fish with bold flavors.
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  River and Mountain Sliding Meat

  Jianghu Huarou is a dish made with pork as the main ingredient, combined with starch and seasonings. Pork slices are mixed with starch, then fried until crispy, and finally stir-fried with a seasoning sauce for a crispy outside and tender inside.
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  River and Lake Beef

  A spicy stir-fried beef dish made with chili, Sichuan pepper, and fermented bean paste, known for its bold flavor and tender meat.
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  Australian Wagyu Beef

  Australian beef is a dish made primarily with high-quality Australian beef slices. The beef slices are briefly marinated and quickly stir-fried in a hot pan until they change color, then served with a specially prepared sauce and vegetables, resulting in a tender and juicy texture.
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  Ecological Pork Tripe

  A Sichuan dish made with fresh pork tripe, stir-fried with chili and Sichuan pepper for a spicy and numbing flavor.
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  Gongcai Meatballs

  Gongcai meatballs is a dish made by mixing minced pork with finely chopped gongcai (a dried stem mustard) and shaping it into round balls, which are then steamed. Gongcai must be soaked beforehand to rehydrate, then mixed with the meat filling and formed into spherical shapes before steaming in a bamboo steamer.
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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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  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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