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Chengdu Lao Qian Spicy Hot Pot (Furui Yu Yi Cheng Branch)

Hot pot · ⭐ 4.3

Unit 05, 1st Floor, Building 12, No. 2 Courtyard, Huangchang Nanli, Daludian North Road (next to China Merchants Bank)

Dishes

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  Three-Flavor Yang-Yang Pot

  A three-flavor hot pot with a divided pot: one side for clear broth, the other for spicy or red oil broth. Main ingredients include fresh fish slices, shrimp, beef slices, tofu, mushrooms, and cabbage, to be dipped in different broths.
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  Tender Beef Sliced Thin

  Knife-tenderized beef is a dish made with beef slices, typically from tenderloin or shank, marinated in soy sauce, cooking wine, and starch, then quickly stir-fried. It's often cooked with vegetables like green peppers and onions to maintain a tender texture.
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  Chengdu Preserved Pork

  Chengdu preserved pork is a traditional Sichuan cured meat made from pork belly, seasoned with salt, Sichuan pepper, and chili, then air-dried or smoked for a rich, savory flavor.
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  Chengdu Sausage

  Chengdu sausage is a traditional cured meat made from pork seasoned with salt, Sichuan pepper, chili, and other spices, then stuffed into casings and air-dried or smoked.
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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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  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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  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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  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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  Fresh Duck Intestines

  Fresh duck intestine is a dish primarily made with fresh duck intestines, typically cleaned and quickly blanched or stir-fried in boiling water to maintain its crisp and tender texture. It can be seasoned with garlic, chili, scallions, and ginger, or combined with other ingredients such as bean sprouts and green peppers during cooking.
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  Duck Blood

  Duck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.
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  Whiting Fish

  Pomfret is a common sea fish with tender flesh and few bones. It is usually cooked by steaming, braising, or frying, and often paired with ingredients such as ginger threads, green onion segments, and soy sauce to preserve its original flavor.

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