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Chengdu Guashuan (Shuwei 1368 Branch)

Hot pot · ⭐ 4.6

Buildings 168, Floors 1–3, Shuigui 1368 Cultural Block, Huanggang Gongyuan Yijie

Dishes

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  Spicy Hot Pot Noodles

  Spicy hot pot noodles is a delicacy made primarily with hot pot noodles, paired with vegetables such as bean sprouts and seaweed, and cooked using a specially prepared hot pot base. During preparation, the noodles are boiled until tender, then mixed with various ingredients and seasonings before being topped with a spicy, aromatic hot pot broth to fully absorb its rich flavors.
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  Spicy Brain Slices

  Brain flower is a dish primarily made with pig brain as the main ingredient. The preparation involves cleaning the brain thoroughly, boiling it in hot water until cooked, then simmering it in a spicy and fragrant broth with various seasonings. Finally, it is garnished with chopped green onions and cilantro.
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  Spicy Duck Intestines

  Spicy duck intestine is a dish featuring duck intestine as the main ingredient, typically blanched, then stir-fried or simmered with chili, Sichuan peppercorns, and doubanjiang, finished with hot oil to enhance aroma. The texture is crisp yet tender with rich flavor.
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  Spicy Duck Blood

  Spicy duck blood is a traditional Chinese dish, primarily made with fresh duck blood. The preparation involves slicing the duck blood, seasoning it with spices and seasonings, cooking it to absorb flavors, and finally stir-frying it with vegetables and other ingredients.
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  Ice Jelly

  Ice jelly is a traditional dessert made from ice jelly seeds, processed into transparent gel-like blocks. To prepare it, the blocks are cut into细条 or small pieces and mixed with ingredients such as brown sugar syrup, sesame seeds, crushed peanuts, and fruit pieces. It has a smooth, refreshing texture that cools and refreshes the body.
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  Cold Pot Skewers

  Cold pot skewers involve threading various ingredients onto bamboo sticks, marinating them in a special sauce, then cooking in a cold pot. Main ingredients include meats (beef, chicken, pork), vegetables (potato, lotus root, cabbage), and soy products (tofu, bean skin). After串ing, mix with secret sauce, then heat in a cold pot until cooked through while preserving original flavors.
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  Signature Skewers

  A popular Sichuan-style dish featuring assorted ingredients skewered and simmered in a spicy, numbing broth, served with a flavorful dipping sauce.
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  招牌冒菜

  招牌冒菜是一种以多种食材为主料，放入特制麻辣汤底中煮熟的菜肴。主要食材包括牛肉、午餐肉、豆腐皮、土豆、藕片、金针菇等，汤底由花椒、辣椒、豆瓣酱等香料熬制而成，食材在汤中煮熟后直接食用。
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  Oil Dip

  Sichuan cuisine commonly uses oil dip as a dipping sauce, primarily made from sesame oil, chili oil, garlic paste, green onions, crushed peanuts, soy sauce, and vinegar. To prepare it, mix sesame oil and chili oil in proportion, then add finely chopped garlic and green onions. Adjust the taste by adding appropriate amounts of soy sauce and vinegar, and finally sprinkle crushed peanuts to enhance aroma and texture.
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  Special Palm-sized Beef

  A specialty beef dish made with tender beef slices, slow-cooked in a secret sauce and served with peppers and onions for a rich, spicy flavor.

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