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Baochuan Hot Pot (Fengxin Road Store)

Hot pot · ⭐ 3.8

Room 5, No. 400 Yuhang Road

Dishes

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  Dongpo Pork Trotter

  Dongpo pork knuckle is a dish made primarily with pork knuckles, simmered with soy sauce, cooking wine, rock sugar, star anise, and cinnamon until tender and glossy. Skillful heat control ensures rich flavor without greasiness.
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  Five-Spice Winter Melon

  Five-Spice Winter Melon is a traditional Chinese dish made primarily with winter melon. The melon is peeled, cut into pieces, and braised or stewed with five-spice powder (typically including star anise, cinnamon, Sichuan pepper, clove, and fennel) along with seasonings like soy sauce and sugar, allowing the melon to fully absorb the aromatic flavors. The finished dish features tender, flavorful melon with a rich, savory five-spice taste.
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  Cold Pot Fish

  Cold pot fish is a dish made with fresh fish and vegetables like bean sprouts, cabbage, and lotus root, marinated with special seasonings and cooked in a cold pot. Fish slices and vegetables are simmered together with chili, Sichuan peppercorns, and doubanjiang until flavorful while preserving the original taste.
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  Double Stinky

  A Hunan specialty dish made from stinky tofu and fermented amaranth, known for its strong aroma and spicy flavor.
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  Sichuan Pickled Mustard Greens Braised Pork

  A classic Sichuan dish made with pork belly and pickled mustard greens, slow-cooked until tender and flavorful.
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  Sichuan Sausage

  Sichuan sausage is made from pork, pig intestines, and various seasonings. Lean and fatty pork are diced in proportion, mixed with salt, Sichuan peppercorns, chili powder,白酒 (Chinese liquor), and soy sauce, then stuffed into casings and air-dried or smoked.
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  Spicy Pot Chicken and Intestines

  Dry Pot Pig Intestine Chicken is a dish made with pig intestines and chicken. After separate preparation and blanching, they are stir-fried with chili, Sichuan pepper, ginger, garlic, and other seasonings, then seasoned with doubanjiang and cooking wine, slowly stewed over low heat until fully flavored.
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  Dry Pot Duck

  A Sichuan dish featuring duck meat stir-fried in a dry pot with vegetables and spices, delivering rich, spicy flavor.
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  Stir-fried Pig Ear with Preserved Pork

  A Sichuan-style dish made by stir-frying pig ear with preserved pork, seasoned with garlic and chili for a spicy, savory flavor.
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  Dongting Lake Dried Small Fish

  Dongting Lake Dried Small Fish is made from fresh small fish caught in the Dongting Lake, such as whitebait, small crucian carp, and other small varieties. The fresh fish are cleaned, gutted, lightly salted, and then dehydrated through natural sun-drying or low-temperature baking. The finished product has a natural color, intact fish bodies, and a dry, hard texture suitable for storage. Before consumption, they are typically soaked to soften, and can be deep-fried, steamed, or stir-fried with ingredients like chili peppers and fermented black beans.
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  Pork Shank Stew

  A hearty stew made with pork shank, corn, and carrots, slowly simmered to create a rich, savory broth.
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  Sour Cabbage Fish Slices

  A Sichuan dish featuring tender black fish slices cooked with sour cabbage and chili, delivering a bold, tangy-spicy flavor.

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