Close

Chuan Shang串 (Formerly Chuan Chuan) (Zhongzheng Tianjie Branch)

Hot pot · ⭐ 4.1

Zhongzheng Tianjie, Bingshou East Street

Dishes

• 

  Spicy Hot Pot Skewers

  Sichuan-style skewered food is a delicacy where various ingredients are threaded onto bamboo skewers and cooked in a spicy and numbing broth. The ingredients are diverse, including meats, seafood, and vegetables, which absorb the rich, spicy flavor of the broth after cooking.
• 

  Cold Pot Skewers

  Cold pot skewers involve threading various ingredients onto bamboo sticks, marinating them in a special sauce, then cooking in a cold pot. Main ingredients include meats (beef, chicken, pork), vegetables (potato, lotus root, cabbage), and soy products (tofu, bean skin). After串ing, mix with secret sauce, then heat in a cold pot until cooked through while preserving original flavors.
• 

  Cold Pot Chicken Feet

  A spicy cold dish made with chicken feet marinated in chili, Sichuan pepper, garlic, and ginger, known for its crunchy texture and bold flavor.
• 

  Seasoning Mix

  Xiaoliao is a flavorful condiment made by finely mixing various spices and seasonings, primarily including minced garlic, minced ginger, chopped chili, and Sichuan pepper powder. It is prepared through simple stir-frying or marinating to enhance the depth and taste of dishes.
• 

  Mini Sausage

  Sausage is a processed meat product made primarily from pork, seasoned and stuffed into casings. It is typically prepared through curing, stuffing, and then either cooking or smoking.
• 

  Boiled Wide Rice Noodles

  Stewed wide rice noodles is a dish primarily made with wide rice noodles, typically made from sweet potato or potato starch. After cooking, the noodles have a smooth texture. They are boiled until soft, then mixed with vegetables, meat, or seasonings, or cooked in broth or sauce for different flavors.
• 

  Glass Noodles

  Glass noodles are thin, elongated food products primarily made from mung bean, sweet potato, or potato starch, and are produced by steaming and sun-drying. During preparation, the starch slurry is heated to solidify, then cut into fine strands and dried. Before eating, they must be soaked in warm water and can be stir-fried, boiled, mixed, or used in soups, often paired with meats, vegetables, and seafood.
• 

  Minced Meat Noodles

  Rice noodle with minced meat, made by stir-frying pork or beef into fine paste, then mixing with cooked noodles and seasonings.
• 

  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.

Reviews