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Jiuding Dry Pot (Liyan Branch)

Sichuan cuisine · ⭐ 3.9

No. 369, Pingling Middle Road (3rd Floor, Shanghecheng Shopping Center)

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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  Spicy Frog Legs in Dry Pot

  Dry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
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  Dry Pot Frog and Shrimp

  A spicy Sichuan dish featuring frog and shrimp stir-fried in a dry pot with vegetables and aromatic spices.
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  Dry Pot Squid and Shrimp

  Dry-braised squid and shrimp is a dish featuring fresh squid and shrimp, stir-fried quickly at high heat. After initial preparation, they are cooked with vegetables like green pepper, red pepper, and onion, along with seasonings such as doubanjiang, garlic, ginger, and chili to absorb rich flavors, then reduced to a glossy sauce.
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  Spicy Pot Chicken

  Dry Pot Chicken is a dish made primarily with chicken, stir-fried with various spices and vegetables. The chicken is cut into pieces, marinated, then stir-fried together with chili peppers, garlic, ginger, and other seasonings. Finally, onions and green peppers are added and stir-fried evenly to create a flavorful, spicy dry pot style dish.
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  Signature Dry Pot Frog Legs

  Signature Dry Pot Frog Legs is made with frog legs as the main ingredient, combined with vegetables such as potatoes, lotus root slices, green peppers, and onions. After frying or stir-frying, it is seasoned with fermented broad bean paste, chili, Sichuan pepper, and other spices, then served heated in a dry pot.
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  Gouding Dry Pot Chicken Wings

  A spicy stir-fried dish featuring chicken wings and vegetables, cooked in a dry pot with special seasoning.
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  Wakame Knot

  Sea tangle knots are a dish made primarily from kelp, processed through steps such as cleaning, soaking, tying into knots, and cooking. The sea tangle knots appear deep green in color, with a smooth and tender texture and a distinctive fresh flavor characteristic of seafood.
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  Yú Flavor Dry Pot Chicken

  Yú Flavor Dry Pot Chicken is made with chicken and vegetables like potatoes, green peppers, and red peppers, stir-fried using the dry pot technique. The chicken is tender, paired with a rich, spicy sauce, offering a fragrant and flavorful dish.
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  Spicy Duck Blood in Chili Oil

  A dish made primarily with duck blood, sliced and blanched to remove odor, then mixed with chili oil, Sichuan peppercorns, garlic, and green onions. The finished dish has a bright red color, smooth and tender texture with elasticity.
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  Delicious Dry Pot Shrimp

  Delicious dry pot shrimp made with fresh shrimp and vegetables, stir-fried in a wok for a spicy and aromatic flavor.
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  Delicious Chicken Wings

  Chicken wings marinated and deep-fried to golden crispness, served with a secret sauce for rich flavor.
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  Sauce-Flavored Dry Pot Shrimp

  Fresh large shrimp are stir-fried with green and red peppers, onions, garlic, and other ingredients using the dry pot method. The shrimp are first cooked until slightly crispy, then seasoned and stir-fried with vegetables to absorb rich flavor and aroma, resulting in tender and juicy texture.

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