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玖爷江湖菜川菜·玖斤油鹅肠火锅

Sichuan cuisine · ⭐ 4.2

No. 129, Heguozhuang Village, Shunbai Road

Dishes

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  Seventeen Stir-Fried Kidneys

  Seventeen Stir-Fried Kidneys is a Chinese dish made primarily with pig kidneys, which are sliced, marinated, and quickly stir-fried. It has a fresh and tender texture, with a salty and aromatic flavor.
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  Double Happiness Beef

  Double Happiness Beef is a dish featuring beef as the main ingredient, typically using brisket or shank. After blanching, it's stewed with scallions, ginger, star anise, and other spices until tender and flavorful. Some recipes add soy sauce, sugar, and cooking wine for seasoning, then reduce the sauce to finish.
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  Xiao Jun Gan

  Xiao Jun Gan is a traditional dish made primarily from chicken gizzards or duck gizzards, carefully marinated and threaded onto bamboo skewers. It is cooked by grilling or frying until the outside turns golden and crispy while the inside remains tender and juicy. Finally, it can be sprinkled with seasonings to enhance its aroma.
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  Sichuan Tender Beef

  Bashu tender beef is a dish made primarily from tender beef, seasoned with chili peppers, Sichuan peppercorns, and other spices. In the preparation process, the beef is sliced thinly, marinated with seasonings to absorb flavor, then quickly stir-fried at high heat to maintain its tender texture.
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  Premium Fresh Tripe

  Premium fresh beef tripe is a dish made primarily with fresh beef tripe, which is cleaned and then quickly blanched or briefly boiled to maintain its crisp and tender texture. It is typically seasoned with chili peppers, Sichuan peppercorns, garlic slices, and green onion segments, and may also include additional ingredients such as cilantro or mung bean sprouts based on taste preferences.
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  Tripe

  Tripe, primarily made from the rumen of cattle, is finely processed to achieve a tender texture. It is typically sliced and served with spicy hot pot or cold dressing, offering a crisp and refreshing taste—making it a popular choice in hot pot dishes.
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  Australian Premium Wagyu Beef

  Premium Australian beef selected from imported优质 beef, with fine texture and even fat distribution. Typically served as thin slices, cooked quickly by grilling or boiling to preserve its natural flavor.
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  Jiu Ye Boiling Fish

  Jiu Ye Boiling Fish is a Sichuan dish made with fresh fish and various seasonings and side dishes, cooked by first stir-frying with hot oil and then boiling in broth. It is characterized by its spicy and fragrant flavor with rich texture.
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  Air-Freighted 9-Foot Goose Intestines

  Air-freighted nine-foot goose intestine is a dish featuring fresh goose intestine, quickly blanched or stir-fried to retain its crisp tenderness. Typically cooked with garlic slices, chili peppers, and green onions to highlight its freshness and crunch.
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  Spicy Chicken with Soul-Calling Chili

  Zhuihun La Zi Ji is a dish made with chicken,大量 dried chilies and Sichuan peppercorns. Chicken pieces are marinated, then stir-fried with chilies and peppercorns to absorb their aroma, resulting in a crispy, spicy, and numbing flavor.
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  Snowflake Beef Brisket

  Snowflake beef brisket is made from premium beef chest meat, tender with delicate fat marbling. After marinating, it's grilled or stewed to achieve a soft, flavorful texture while preserving the original beef aroma.
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  Fresh Pig Brain

  Fresh pig brain is a dish made primarily from pig brains, cleaned and cooked by boiling or steaming, then seasoned with salt, ginger, and scallions. Some recipes use broth or clear soup for enhanced flavor, and a touch of starch to create a smoother texture.
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  Chicken Noodle Salad

  Chicken丝凉面 is a cold noodle dish made primarily with noodles and chicken breast, supplemented by various vegetables and seasonings. The chicken breast is shredded into strands, mixed with boiled noodles that have been rinsed under cold water, then combined with a sauce and garnished with cucumber ribbons and carrot ribbons. Mix thoroughly to serve.

Reviews

• Linden_10
  The goose intestine here is seriously the highlight — they fly it in from Jiu Chi (九尺) and it's super thick and long, and after a quick dip in the hotpot it gets all crunchy and bouncy, kinda chewy in the best way, really unique texture. The broth is beef tallow based (牛油), rich and just a little spicy, and when you pair it with their secret dipping sauce it hits on so many levels. The vibe is full-on Chinese style with lots of greenery and koi fish swimming around, super chill and cozy atmosphere. Staff were really warm and actually helped us figure out how long to cook everything, which was clutch. The shrimp chips came out freshly fried, super crispy and tasty. Overall we left pretty happy, gonna be thinking about that goose intestine for a while honestly.