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Yan'er Lai Old Chengdu Hotpot (Kuanzhai Alley Branch)

Hot pot · ⭐ 4.4

No. 35, Fāngchí Street

Dishes

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  Three-in-One Fortune Beef (Single Steamer)

  Premium beef tendon slowly braised in seasoned broth, combined with tofu skin, bamboo shoots, and peanuts, offering rich flavor and tender texture with a slightly spicy, savory taste.
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  National Grade Antibiotic-Free Qingyuan Free-Range Chicken (Geographical Indication)

  Made from Qingyuan free-range chicken protected by geographical indication, slow-cooked using traditional methods. Tender meat with natural flavor, no antibiotics added, highlighting the authentic taste of ingredients.
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  Premium Pork Intestine

  Premium pig's esophagus is a dish made from the pig's esophageal tissue, which is cleaned and sliced. It is typically cooked by blanching or stir-frying to maintain its crisp and tender texture. It can be enhanced with seasonings such as chili peppers, garlic slices, and ginger threads for added flavor.
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  Premium Catfish

  A Sichuan dish made with fresh catfish braised in a spicy and numbing sauce of fermented broad bean paste, chili, and Sichuan peppercorns, resulting in tender fish with bold flavors.
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  Premium Fresh Goose Intestines

  Premium fresh duck intestine is a dish featuring freshly cleaned duck intestines, quickly blanched or stir-fried to retain its crisp tenderness. Enhanced with garlic, chili, and ginger for rich flavor.
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  特色卤肥肠

  特色卤肥肠以猪大肠为主要食材，经过清洗、焯水处理后，与多种香料和调味料一同放入锅中慢火卤制而成。成品肥肠软糯有嚼劲，充分吸收卤汁风味。
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  Braised Chicken Feet

  Bā Jī Jiǎo is a traditional dish primarily made with chicken feet. To prepare it, the chicken feet are first cleaned and marinated, then slowly stewed with various spices and seasonings until they become tender and fully flavored, with a rich and savory broth.
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  Crispy Tripe

  Crispy beef tripe is a dish made from fresh beef tripe, carefully processed and quickly stir-fried with specially prepared chili peppers and spices. The tripe is tender in texture and pleasantly crisp in mouthfeel.
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  Sichuan Pepper Beef Tongue

  Sichuan pepper beef tongue is a dish featuring beef tongue as the main ingredient, seasoned with unique Sichuan pepper. The beef tongue is carefully cooked to achieve a tender texture, then blended with the refreshing aroma and mild spiciness of Sichuan pepper, creating a distinctive flavor.
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  Golden Chestnut Chicken Soup + Old Chengdu Spicy Beef Tallow Hot Pot

  Golden chestnut chicken soup is slowly simmered with fresh chicken and chestnuts, yielding a golden broth with rich aroma. The old Chengdu beef tallow yin-yang hot pot is made using traditional recipes with beef tallow, doubanjiang, Sichuan peppercorns, divided into clear and spicy broth sides, delivering a bold, numbing, and fragrant flavor perfect for cooking various ingredients.
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  Fresh-cut Wagyu Strip

  Freshly sliced sirloin is a dish made primarily from fresh beef from the sirloin cut. The sirloin portion has tender meat with clear muscle fibers. During preparation, the sirloin is sliced thinly and marinated briefly with a specially prepared seasoning. It is then cooked quickly by stir-frying or in hot pot style, preserving the natural flavor of the meat.
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  Fresh Beef Liver

  A dish made from fresh beef liver, quickly stir-fried for a tender and aromatic flavor, often enhanced with garlic and green peppers.
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  Spicy Beef

  Spicy beef is a dish made primarily from beef, seasoned with various spices and chili peppers. First, the beef is sliced and marinated, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, while fully absorbing the flavors of the spicy seasoning.
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  Golden Six Li

  Golden Six Li is a dish made with pork belly. The meat is cut into pieces, blanched to remove odor, then slowly stewed with soy sauce, sugar, and cooking wine until tender. Finally, the sauce is reduced to create a golden crust on the meat. The finished dish has a golden color and is rich but not greasy.

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