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Yu Shan Mountain Wild Hotpot (Wang Xiangcheng Branch)

Hot pot · ⭐ 4.3

Level 1, Building C, MixC Chengdu, No. 98, Shuangcheng 2nd Road, Wannianchang Subdistrict (near intersection of Shuangfu 2nd Road and Shuangcheng 2nd Road)

Dishes

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  Nine-Second Fresh Beef

  A dish featuring fresh beef quickly blanched for nine seconds to retain tenderness, served with a savory sauce and aromatics.
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  Yunnan Seven-color Potatoes

  Yunnan seven-color potatoes is a dish featuring various colored potatoes as the main ingredient, typically red, yellow, purple, and white. After steaming or stir-frying with葱姜蒜, it retains the original flavor and vibrant colors of the potatoes.
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  Ginger Gourd

  Ginger gourd is a dish primarily made with ginger gourd as the main ingredient. Typically, the ginger gourd is sliced or cut into segments and stir-fried together with garlic, chili, and other seasonings. A small amount of soy sauce and salt may also be added for flavor. The cooking process emphasizes precise heat control to maintain the crisp and tender texture of the ginger gourd.
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  Fresh Beef Tripe from the Slaughterhouse

  Fresh beef tripe from the slaughterhouse, made from fresh cow tripe that has been carefully processed to maintain its tender texture. Stir-fried with a specially prepared chili sauce and spices, allowing the tripe to fully absorb the aromatic flavors of the seasonings and presenting an enticing color.
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  Handcrafted Braised Chicken Feet

  Handcrafted braised chicken feet made with slow-cooked tender claws and aromatic spices, a popular Sichuan-style appetizer.
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  Hand-Pressed Black Tiger Shrimp Balls

  Handcrafted black tiger shrimp balls are made from fresh black tiger shrimp. The shrimp are manually peeled and their meat finely chopped, then mixed with an appropriate amount of starch and egg white. Through repeated stirring and pounding, the shrimp meat becomes smooth and tender. For cooking, the shrimp mixture is shaped into small balls and blanched in hot water until cooked through, ready to be enjoyed with various soup bases or seasonings.
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  Blood-Clot Wild Vegetable

  A traditional dish made from wild vegetables and pig's blood, stir-fried to perfection for a unique texture and flavor.
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  Perilla Beef

  Perilla beef is a dish primarily made with fresh beef and perilla leaves. The preparation involves marinating sliced beef and quickly stir-frying it with perilla leaves to preserve the tenderness of the beef and the unique aroma of the perilla.
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  Enoki Mushroom

  Enoki mushroom is a dish primarily made with fresh enoki mushrooms. The preparation is simple, typically involving cleaning the enoki mushrooms and mixing them with seasonings such as minced garlic, light soy sauce, and sesame oil. The dish retains the original freshness of the enoki mushrooms and offers a refreshing taste.
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  Vegetable Platter

  A vegetable platter is a colorful dish made from a variety of fresh vegetables such as carrots, cucumbers, and tomatoes, carefully sliced and prepared to preserve their natural flavor and nutrients. With simple seasoning and elegant presentation, it offers a visually appealing and healthy culinary experience.
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  Golden Garlic Beef

  A dish of tender beef slices stir-fried with abundant garlic, resulting in a rich, savory flavor and aromatic finish.
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  Antler Mushroom

  Venison mushroom is a type of fungus used fresh or dried. It can be blanched and stir-fried with meat or vegetables, or used in soups or cold dishes. Main ingredient is venison mushroom, seasoned with scallions, ginger, and garlic.

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