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Yi Mi Duck Intestine Hot Pot (Lijiatuo Branch)

Hot pot · ⭐ 4.7

No. 36, Taixing Road, Fuqing Road Subdistrict, Annex No. 13 (470 meters on foot from Exit D of Lijiatuo Metro Station)

Dishes

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  Liangkou Road Clear Oil Beef Tripe

  Liangkou Road Clear Oil Beef Tripe is a Sichuan dish made with fresh beef tripe stir-fried with clear oil. It has a crisp texture and highlights the freshness of the tripe and the richness of the oil.
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  Lianglu Kou Yellow Throat

  Lianglu Kou Yellow Throat is a Sichuan dish made with beef yellow throat, which is cleaned, blanched, and quickly stir-fried with chili, Sichuan pepper, and other seasonings. It has a crisp texture and a spicy, fragrant flavor.
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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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  Dried Chili Beef Liver

  A Sichuan dish made with beef liver stir-fried with dried chili peppers, offering a spicy and aromatic flavor.
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  Dried Gongcai

  Dry贡菜 is a traditional dish primarily made with贡菜. To prepare it, first wash and dry the贡菜, then cut it into bite-sized pieces. Next, use a unique drying process to remove excess moisture from the贡菜 while preserving its crisp and tender texture. Finally, it can be mixed with seasonings for direct consumption or used as a side dish in cooking, delivering a distinctive taste and flavor.
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  Signature One-Meter Duck Intestine

  Fresh duck intestines marinated in secret spices and quickly blanched, served with a special sauce for a unique flavor.
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  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.
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  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.
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  Stewed Pork Intestines with Glutinous Rice

  A traditional Chinese dish made by stewing pork intestines with glutinous rice and seasonings until tender and flavorful.
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  Braised Pork Belly

  Braised pork belly is a classic Chinese dish made with pork belly as the main ingredient. After stir-frying and slow simmering, the meat becomes tender and juicy. During cooking, ingredients such as caramelized sugar and soy sauce are commonly added to give the dish a rich red color and deep flavor.
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  Braised Beef Tendon

  A Chinese dish made by slow-cooking beef tendon until tender, often seasoned with spicy and savory ingredients.
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  Fresh Duck Blood Slices

  A Sichuan dish made with fresh duck blood, stir-fried with vegetables and spices for a spicy, tender flavor.
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  Spicy Tripe Slices

  Spicy and numbing small intestines is a dish primarily made with pig or beef tripe. After cleaning and slicing, the tripe is marinated with rice wine and ginger slices, then stir-fried with chili peppers, Sichuan peppercorns, garlic, ginger, and doubanjiang (fermented broad bean paste).

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