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Lao Ya Offal Skewers (Sanjiefang Community Branch)

Hot pot · ⭐ 4.0

Entrance of Building 166, Sanjiefang Community, South Fourth Street, Shuangqiao Road, Shuangqiaozi Subdistrict (east side of Xinhua Hospital)

Dishes

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  Spicy Wide Rice Noodles

  Mao Kuanfen is a dish primarily made with wide rice noodles, typically cooked with accompaniments such as bean sprouts, cabbage, luncheon meat, and ham. It is prepared in a specially made spicy and numbing sauce or red oil broth, then garnished with green onions and cilantro. The wide noodles absorb the flavorful broth, resulting in a soft and chewy texture with rich taste.
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  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.
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  Layered Tripe

  Qian Ceng Du is a traditional dish primarily made from pork stomach. During preparation, the pork stomach is carefully processed and sliced into thin pieces, then cooked using a unique technique that creates a layered appearance. It is seasoned with appropriate spices and finally prepared to perfection.
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  Signature Beef Offal

  Signature beef offal dish made with牛肚,牛肠,牛肺,牛筋, cleaned and blanched, then stewed with spices. Seasoned with soy sauce, star anise, cinnamon, and ginger for rich flavor.
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  Oil Dip

  Sichuan cuisine commonly uses oil dip as a dipping sauce, primarily made from sesame oil, chili oil, garlic paste, green onions, crushed peanuts, soy sauce, and vinegar. To prepare it, mix sesame oil and chili oil in proportion, then add finely chopped garlic and green onions. Adjust the taste by adding appropriate amounts of soy sauce and vinegar, and finally sprinkle crushed peanuts to enhance aroma and texture.
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  Sweet Potato Noodles

  Sweet potato noodles made from cassava starch, known for their chewy texture. Commonly used in Sichuan cuisine, often stir-fried or served cold with spicy sauce.
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  Brain tissue

  Brains are the brain tissue of animals, typically pork brains. The preparation methods are mostly stewing or grilling, combined with spices and seasonings to make the texture tender and the aroma rich.
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  Meat and Vegetable Skewers

  Meat and vegetable skewers are made by alternating meat and vegetables on bamboo sticks, then marinated and grilled or pan-fried. Main ingredients include pork, chicken, or beef, along with peppers, onions, mushrooms, and potatoes. Ingredients are cut, threaded, marinated, and cooked.
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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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  Spicy Tender Beef

  Spicy tender beef is a dish made primarily with tender beef, seasoned with various spices and chili peppers. First, the tender beef is sliced and marinated, then quickly stir-fried with chili peppers, Sichuan peppercorns, and other seasonings to maintain its fresh and tender texture.

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