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Shu Da Xia Hot Pot (Tongzilin Branch)

Hot pot · ⭐ 4.5

No. 8 Tongzilin East Road, Wuhou District, Chengdu City, Sichuan Province, Floor 1

Dishes

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  Glacier Goose Intestines

  Glacier goose intestine is a dish featuring fresh goose intestines, quickly blanched or stir-fried to retain crispness. Typically cooked with garlic, chili, and scallions to highlight the tenderness of the intestine and the aroma of seasonings.
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  Grand Hero's Lucky Skewers

  A spicy and flavorful skewered dish featuring marinated chicken, wood ear mushrooms, and cucumber, grilled to perfection.
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  Tai Chi Double Slides

  Taiji Double Slips is a dish featuring pork and fish meat. Pork and fish are minced separately, seasoned, and mixed to form meat and fish balls. When cooked together in boiling water, the two balls create a distinct black-and-white visual effect resembling the Taiji symbol.
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  My Love Tripe

  A spicy Sichuan-style dish made with pork or beef tripe, stir-fried with chili, Sichuan pepper, garlic, and ginger for a bold, numbing flavor.
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  Milk Duck Blood

  Milk duck blood is a dish primarily made with duck blood, cooked together with milk. After cutting the duck blood into pieces, it is simmered with milk, allowing the duck blood to absorb the rich aroma of the milk and resulting in a smooth, tender texture. A small amount of seasonings such as salt and pepper is typically added during preparation to enhance the flavor.
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  Scholar's Corn Cake

  A sweet steamed cake made from fresh corn kernels and glutinous rice flour, popular as a traditional snack or festive dish in Chinese cuisine.
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  Spicy Oil Base

  The spicy oil base is made by stir-frying plant oil with chili, Sichuan pepper, doubanjiang, ginger, garlic, and green onions. Key ingredients include dried chilies, Sichuan pepper, doubanjiang, and various seasonings. The spices are slowly fried in oil to fully blend the flavors into a rich, aromatic red oil broth.
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  Collagen Beef

  Collagen beef is a dish featuring beef rolls as the main ingredient, often cooked with collagen-rich ingredients like pork skin or chicken feet to create a soft yet chewy texture.
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  Flower Thousand Bones

  Hua Qian Gu is a dish made with chicken and vegetables like carrots, green peas, and corn. Chicken cubes are marinated, then stir-fried with blanched veggies and thickened sauce for a tender, colorful meal.
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  Sichuan Pepper Beef Steak

  Peperrind steak is made from beef tenderloin, marinated and then pan-seared to perfection, served with a sauce sautéed with fresh Sichuan peppercorns and garlic slices. The steak is tender and juicy, while the Sichuan peppercorns impart a unique numbing aroma.
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  Empress Beef

  Empress beef is a dish made with beef tenderloin and vegetables like green and red peppers. The beef is sliced, marinated, then stir-fried with the vegetables to keep it tender and the veggies crisp.
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  Bàwáng Gǔn Gān

  A Sichuan dish made with pork or beef stomach stir-fried with chili and Sichuan peppercorns, known for its spicy and numbing flavor.

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