Xu Sangge Spicy Hot Pot
Sichuan cuisine · ⭐ 4.7
2nd Floor, No. 27 Yingchun Avenue (near Yantai University)
Dragon Mate tips
If you are traveling in China to visit Yantai, this restaurant is worth a stop for great food. This restaurant is located at 2nd Floor, No. 27 Yingchun Avenue (near Yantai University). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Third Brother Xu's Spicy Pot, Signature Sea Shrimp Pot, Refreshing Kelp Strips.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Yantai
- Category: Sichuan cuisine
- Rating: 4.7
- Address: 2nd Floor, No. 27 Yingchun Avenue (near Yantai University)
- Popular dishes: Third Brother Xu's Spicy Pot, Signature Sea Shrimp Pot, Refreshing Kelp Strips, Special Duck Head Hot Pot, 鱼卷
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Dishes
Third Brother Xu's Spicy PotThird Brother Xu's Spicy Pot is a dry pot dish originating from Sichuan. Main ingredients include various meats (such as beef, chicken, luncheon meat), seafood (such as shrimp, squid), and a variety of vegetables (such as potatoes, lotus root, wood ear mushrooms, broccoli, tofu skin). During preparation, ingredients are first blanched or pre-fried separately. Then, a large amount of cooking oil is used in a wok to stir-fry Sichuan peppercorns, dried chilies, ginger, garlic, and other spices until fragrant, followed by Pixian bean paste to create a red oil base. All pre-cooked ingredients are then added to the wok and quickly stir-fried until evenly coated with the spices and sauce. Sesame seeds and cilantro may be sprinkled on top before serving for added aroma.
Signature Sea Shrimp PotA signature dish featuring fresh sea shrimp simmered with vegetables and a special sauce, resulting in tender shrimp and rich, savory broth.
Refreshing Kelp StripsRefreshing seaweed strips is a cold dish primarily made with seaweed. After soaking, the seaweed is sliced into fine strands and seasoned with garlic, vinegar, soy sauce, sesame oil, and a small amount of sugar, then mixed well before serving.
Special Duck Head Hot PotA spicy hot pot featuring duck heads simmered in a rich, aromatic broth with Sichuan spices and chili.
鱼卷鱼卷是以鱼肉为主要食材，经过剁碎、调味后卷成卷状，再蒸熟或煮熟的菜肴。常见做法是将鱼肉剁成泥，加入蛋清、淀粉等辅料搅拌均匀，然后在盘中铺平，卷成圆柱形，蒸制而成。
Tender Pork Belly Hot PotA hearty dish featuring tender pork belly simmered with vegetables in a savory broth, perfect for warming up on chilly days.
Spicy CrawfishSpicy crayfish is made primarily from crayfish, cooked with a variety of spices including chili peppers and Sichuan peppercorns. It has a bright red color, rich aroma, tender shrimp meat, and a bold spicy and numbing flavor that is deeply loved by diners.