Close

Qishanmen Hot Pot (Huzhulu Branch)

Hot pot · ⭐ 4.3

No. 14, Jiefang West Street, Annex 2

Dishes

• 

  Knight's Wuyu Slice

  A Sichuan dish featuring tender slices of wuchu fish stir-fried with vegetables and spicy seasoning, known for its bold, numbing heat and fresh flavor.
• 

  Sliced Beef with Green and Red Peppers

  Double Pepper Beef is a dish made primarily with beef, paired with green and red peppers. The beef is sliced and marinated with seasonings, then stir-fried together with sliced green and red peppers to retain the freshness and texture of the ingredients.
• 

  Sliced Pork Kidney with Big Knife

  Big Knife腰片 is a dish primarily made with pig kidneys. During preparation, the pig kidneys are sliced into thin, uniform pieces using precise knife skills. Typically, the slices are marinated with a specially prepared seasoning before cooking to maintain their tender and fresh texture.
• 

  Crystal Tender Beef

  A dish made with tender beef steamed with vegetables like wood ear and carrot, resulting in a translucent, juicy texture.
• 

  Deep-sea Shrimp Paste

  Fresh deep-sea shrimp is peeled, deveined, and minced into a paste. Mixed with starch, egg white, and seasonings, it forms a smooth, tender shrimp paste. Typically cooked by boiling or steaming to preserve its fresh flavor.
• 

  Australian Wagyu Beef

  Australian beef is a dish made primarily with high-quality Australian beef slices. The beef slices are briefly marinated and quickly stir-fried in a hot pan until they change color, then served with a specially prepared sauce and vegetables, resulting in a tender and juicy texture.
• 

  Waterfall Duck Intestines

  A Sichuan dish featuring duck intestines stir-fried with chili and Sichuan peppercorns, known for its crisp texture and spicy flavor.
• 

  Crispy Beef Tripe Special

  Special crispy tripe made from beef stomach, cleaned, blanched, and quickly boiled to retain its crisp texture. Typically stir-fried or mixed with chili, Sichuan pepper, garlic slices, and green onion segments.
• 

  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.
• 

  Brown Sugar Glutinous Rice Cake

  Red sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
• 

  Fresh Mongolian Tripe

  Fresh Mongolian tripe is a dish primarily made with fresh beef tripe, which is cleaned and then cooked by blanching or quick stir-frying to maintain its crisp and tender texture. It is typically seasoned with葱姜蒜 (scallions, ginger, garlic) and chili for aroma, and some recipes may include fermented broad bean paste or Sichuan peppercorns for added flavor.
• 

  Mushroom Soup Yum-Yum Pot

  A dual-flavor hot pot, the Mushroom Soup Yang-Yang Pot features a rich mushroom broth on one side, made by slow-cooking a variety of rare mushrooms to create a deeply flavorful and aromatic soup. On the other side, diners can choose between spicy or clear broth to suit their taste preferences. The pot is filled with an abundant selection of ingredients including various meats, seafood, and vegetables—making it an ideal choice for group dining.
• 

  郡花

  郡花是一道以猪肚为主要食材的菜肴，辅以木耳、胡萝卜等配料，经过焯水、炒制后加入调味料炖煮而成。猪肚需清洗干净并处理后切片，与其他食材一同烹制。
• 

  Carp Blood Delicacy

  A cold dish made from fresh carp blood, marinated with special seasonings for a unique and savory taste.
• 

  Koi Duck Blood

  A dish featuring duck blood with koi-shaped garnish, prepared by steaming or spicy boiling for a unique texture and flavor.

Reviews