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Li Qingchuan Spicy Hot Pot (Wuhou Temple Branch)

Hot pot · ⭐ 4.3

No. 180, Wuhouci Street, Annex No. 26 (opposite Wuhou Temple, right side of Jinli)

Dishes

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  Nine Grid

  Nine-grid is a dish featuring various ingredients arranged in separate compartments, typically including meat, vegetables, and staple foods. Each compartment holds a distinct ingredient, commonly chicken, beef, pork, tofu, greens, and rice. The dish is prepared by steaming, boiling, or stir-frying to preserve the original flavors of each ingredient.
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  Tender Beef

  A dish made with tender beef slices, quickly stir-fried to retain its soft texture and rich flavor.
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  Duck Intestine from the Slaughterhouse

  A cold dish made with fresh duck intestines quickly blanched and tossed in garlic, chili oil, and cilantro for a crisp, spicy flavor.
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  Hand-Beaten Fresh Shrimp Dumplings

  Hand-pounded fresh shrimp paste is a dish made primarily from fresh shrimp meat. The shrimp meat is carefully processed to remove shells and veins, then hand-beaten into a smooth paste, preserving the tender texture of the shrimp. During preparation, the shrimp paste is shaped into a slippery form and cooked with clear soup or hot pot base. The shrimp is tender, melts in your mouth, and fills the air with fresh, aromatic flavors.
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  Qingchuan Tea Bowl Nine Grid

  A Sichuan-style dish featuring nine small tea bowls with diverse flavors like spicy beef, sour-spicy chicken, and steamed fish, served with special sauces for a layered taste experience.
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  Li Qingchuan Hot Pot Skewers

  A spicy Sichuan-style skewer dish featuring meat, vegetables, and tofu cooked in a rich, numbingly spicy broth.
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  Spicy Beef Bits

  Zha Zha Beef is a dish featuring beef as the main ingredient, typically using beef shank or brisket. After cutting into pieces, it's stir-fried with bean sprouts, onions, and green peppers. First, blanch the beef to remove odor, then sauté garlic, ginger, and chili in oil. Add the beef and stir-fry, followed by quick cooking with vegetables and seasoning.
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  Spicy Beef Hot Pot

  Zha Zha beef hot pot base is made from beef bones and beef, simmered with various spices and seasonings. First, blanch the beef bones to remove odor, then cook with beef to create a rich, fragrant broth. Finally, add chili and Sichuan pepper for a unique flavor.
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  现切吊龙牛肉

  现切吊龙牛肉选用牛脊背部位的吊龙肉，经手工现切后快速烹饪，保留肉质鲜嫩。主要食材为新鲜牛肉，制作方法包括切片、腌制和高温快炒或涮煮。
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  Freshly Sliced Vegetables

  A dish of fresh vegetables sliced and served immediately, highlighting natural flavors and crisp texture.
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  Crispy Tripe

  Tripe is quickly blanched in boiling water, drained, and mixed with chili, Sichuan pepper, garlic slices, and green onions. The finished tripe is crisp and elastic with a refreshing crunch.
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  Black Tripe Layered Dish

  Black thousand-layer tripe is a dish primarily made with fresh beef tripe. After careful processing, the tripe exhibits a unique black color with distinct layered textures. During cooking, it is typically marinated with spices and seasonings, then quickly stir-fried at high heat to preserve the tender texture of each tripe slice.

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