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唇辣号重庆老火锅(翠微百货店)

Hot pot · ⭐ 4.5

5th Floor, Building A, Cuimicro Department Store, No. 33 Fuxing Road

Dishes

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  Five-Second Potato Chips

  Five-second potato slices are a cold dish made from potatoes. Thinly sliced potatoes are briefly blanched for about five seconds, then mixed with seasonings. This method preserves the crisp texture of the potatoes, typically served with garlic, scallions, soy sauce, vinegar, and chili oil.
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  Commander's Tripe

  Commander's tripe is a dish featuring beef tripe as the main ingredient, quickly cooked by blanching or stir-frying after cleaning. It's typically seasoned with chili, Sichuan pepper, garlic, and ginger to maintain its crisp tenderness.
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  Cumin Spicy Beef

  Cumin spicy beef is a Chinese dish made with beef as the main ingredient. Beef is sliced or shredded, marinated with wine and soy sauce, then stir-fried with cumin, chili, and Sichuan pepper. Garlic, ginger, and onion are added for aroma.
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  Fresh Duck Blood from the Slaughterhouse

  Fresh duck blood from the slaughterhouse is a dish primarily made with fresh duck blood. Typically, the duck blood is cut into pieces and quickly blanched in boiling water to solidify it, then simmered with seasonings such as green onions, ginger, garlic, and broth. Finally, vegetables like bok choy or cilantro can be added for garnish according to taste. The preparation emphasizes maintaining the tender and smooth texture of the duck blood.
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  Sichuan Tender Beef

  Bashu tender beef is a dish made primarily from tender beef, seasoned with chili peppers, Sichuan peppercorns, and other spices. In the preparation process, the beef is sliced thinly, marinated with seasonings to absorb flavor, then quickly stir-fried at high heat to maintain its tender texture.
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  Fresh Hand-Trimmed Sirloin

  Hand-cut fresh oxtail beef is made from the tenderloin portion of beef, hand-sliced and quickly blanched to maintain its tenderness. The main ingredient is fresh beef, prepared by slicing and cooking it fresh, ideal for hot pot or涮锅 (hot pot) dining.
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  Air-dried duck intestine

  Air-dried duck intestine is a dish featuring duck intestine as the main ingredient, washed and sun-dried to a semi-dry state to retain its crisp tenderness. It can be served cold with dressing or blanched before seasoning, and mixed with ingredients like garlic, chili, and cilantro for a unique flavor.
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  Beijing-style Hot Pot Tripe

  Old Beijing hot pot tripe is a火锅 dish mainly made from beef or lamb tripe, sliced thin and quickly blanched in boiling broth. Served with sesame sauce, garlic paste, and cilantro, it can also include vermicelli and vegetables.
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  Homemade Shrimp Paste

  Fresh shrimp paste is primarily made from fresh shrimp. After removing the shells and intestinal veins, the shrimp are chopped or ground into a paste. Add salt, egg white, starch, and a small amount of cooking wine, then mix thoroughly. After marinating, shape the mixture into small balls by hand or with tools, and cook until done.
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  Self-Service Condiments

  Self-service condiments are a combination of seasonings that customers can mix and match themselves, typically including basic ingredients such as soy sauce, vinegar, chili oil, garlic paste, green onions, cilantro, and sesame paste. These are used to accompany hot pot, barbecue, cold dishes, or noodle dishes, allowing individuals to freely choose and blend according to their personal taste.
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  High-Calcium Lamb

  High-calcium lamb is a dish primarily made with fresh lamb, distinguished by its rich calcium content. The lamb is carefully selected and prepared, then marinated with appropriate seasonings before being cooked through roasting or boiling. This dish retains the tender texture of the lamb while enhancing its nutritional value with calcium.

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