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Wulong Banjiao Goat (Xianü Town Branch)

Hot pot · ⭐ 3.8

North side of Xiangzhang Road

Dishes

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  Potato

  Potatoes are peeled and cut into cubes or slices, then cooked by frying, boiling, steaming, or stir-frying. Common preparations include potato shreds, braised potatoes with meat, mashed potatoes, and french fries. The main ingredient is potatoes, with optional seasonings such as scallions, ginger, garlic, and chili peppers added according to taste.
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  Chunky Lamb Stew

  A traditional Sichuan dish made with lamb chunks stewed in a spicy, aromatic broth with chili and Sichuan peppercorns.
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  Wood Ear Mushroom

  Wood ear mushrooms, also known as black fungus, are a common edible mushroom. To prepare them, dried wood ear mushrooms are typically soaked in water until they soften, then they can be served cold or stir-fried. When served cold, they are often mixed with vinegar, garlic, and other seasonings for a refreshing and appetizing dish. When stir-fried, they pair well with various vegetables or meats, offering a smooth, tender texture and rich nutritional value.
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  Soaked Sheep Blood

  A dish made by soaking fresh sheep blood in seasoned broth, resulting in a tender and flavorful delicacy.
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  Special Bowl Lamb

  A dish featuring tender lamb slow-cooked with spices, served in individual bowls for a rich and satisfying experience.
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  Rice Tofu

  Rice tofu is a soft, tofu-like food made primarily from rice through soaking, grinding into pulp, cooking, and cooling processes. It has a white, smooth appearance and a delicate texture, commonly used as an ingredient for cold salads or hot stir-fries.
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  Red Soup

  Red broth made by simmering pork or chicken bones to create a rich stock, then adding tomatoes, chili peppers, onions, and other ingredients. Commonly served with tofu, meat, or seafood. The soup has a bright red color and a rich flavor.
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  Offal Soup

  Offal is a traditional dish made primarily from sheep organs, including sheep heart, liver, lungs, and stomach. These ingredients are carefully cleaned and prepared, then simmered with spices until fully cooked and infused with the broth, resulting in a rich and nutritious flavor.
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  Lamb Hot Pot

  A hearty lamb hot pot made with tender lamb and vegetables, simmered slowly in a large pot for rich flavor.
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  Konjac

  Konjac is a food made from the corm of the konjac plant, processed into a gel-like texture with a smooth and refreshing mouthfeel. The main ingredients are konjac powder and water, and an alkaline substance is added during processing to solidify the konjac. It can be sliced, shredded, or used whole, and is commonly used in cold dishes, stir-fries, or soups.
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  Fresh Lamb Soup Pot

  This small pot of fresh lamb soup is made with fresh lamb and ingredients like ginger and green onions, then slowly stewed. The broth is clear, the meat is tender, and the flavor is rich.

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