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Gu Jiu Xiao Pu, Zui Chu Chu • Mao Kao Ya

Hot pot · ⭐ 4.6

Gujiu Xiaopu, National Defense Art Zone, Xusong Road

Dishes

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  Sichuan Cold Noodles

  Sichuan-style cold noodles are made with boiled noodles as the main ingredient, combined with shredded cucumbers, shredded carrots, and other vegetables. They are dressed with a sauce made from soy sauce, vinegar, chili oil, Sichuan pepper powder, minced garlic, and sesame paste, then mixed well before serving.
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  Spicy Drained Tripe Noodles

  Dry-mixed ox tripe is a cold dish made primarily from beef tripe. After cleaning and blanching, it's mixed with seasonings like chili oil, garlic, green onions, soy sauce, vinegar, and Sichuan pepper powder for a crisp texture and rich flavor.
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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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  Hot Pot Noodles

  Hot pot rice noodles are made primarily from rice noodles, softened with hot water and cooked in a hot pot. Common ingredients include beef, pork, vegetables, bean sprouts, and tofu, simmered in a special hot pot base or clear broth.
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  Crispy Roasted Baby Potatoes

  Crispy roasted baby potatoes is a dish primarily made with baby potatoes. The baby potatoes are washed, boiled until half-cooked, drained, and then pan-fried in hot oil until the surface turns golden and crispy, giving it a delicious smoky aroma. A small amount of salt, minced garlic, or chopped green onions can be added for seasoning.
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  Special Brown Sugar Glutinous Rice Cake

  Special brown sugar glutinous rice cakes made from soaked and steamed glutinous rice, fried until crispy, then drizzled with thick, sweet brown sugar syrup.
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  Special Duck Intestines

  Special duck intestine is a dish featuring duck intestines as the main ingredient, quickly blanched or stir-fried to retain its crisp texture. Seasoned with garlic, chili, scallions, ginger, and optional sauces like doubanjiang or soy sauce.
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  Brown Sugar Ice Jelly

  Red sugar ice jelly is a dessert made primarily from ice jelly and brown sugar. The preparation is simple: place the ice jelly in a bowl, pour the boiled brown sugar syrup over it, and mix well. The ice jelly has a smooth texture, and when combined with the sweetness of brown sugar, it provides a refreshing and cooling effect.
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  Celery Beef

  Celery beef is a home-style dish made with fresh celery and tender beef. The preparation typically involves slicing the beef thinly, marinating it with seasonings, and quickly stir-frying it with celery to preserve the natural flavors of the ingredients.
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  Sour Spicy Soup Dumplings

  Dumplings filled with pork and vegetables, served in a tangy spicy broth for a flavorful and refreshing dish.
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  Extra Spicy Mǎoxiè Wàng

  Spicy Maoxuewang is a Sichuan-style hot pot dish primarily made with duck blood, beef tripe, mung bean sprouts, tofu skin, and canned meat. After frying or blanching, these ingredients are stir-fried with chili peppers, Sichuan peppercorns, and doubanjiang (fermented broad bean paste), then simmered in a rich broth.
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  Spicy Beef

  Spicy beef is a dish made primarily from beef, seasoned with various spices and chili peppers. First, the beef is sliced and marinated, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, while fully absorbing the flavors of the spicy seasoning.

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