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Shu Er Lang Fresh Beef Skewers (Gaocheng Store)

Hot pot · ⭐ 4.0

Room 204, 2nd Floor, Ziyu Xinjie, Liandong Street

Dishes

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  First-Class Red Oil Yinyang Pot

  A first-class red oil yin-yang pot features a dual base of spicy red oil and clear broth, blending numbing-spicy and mild flavors. Main ingredients include beef slices, tripe, yellow throat, luncheon meat, tofu skin, and assorted vegetables. Made with beef bone broth as base and seasoned with chili and Sichuan pepper to create the red oil, served in separate heated zones for layered taste.
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  Full Red Beef Oil Hot Pot

  A spicy Sichuan-style hot pot made with beef oil, chili, and Sichuan peppercorns, served with beef and offal for a bold, numbing flavor.
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  Wide Rice Noodles

  Wide rice noodles, a broad ribbon-shaped vermicelli made from sweet potato starch. Typically, the wide rice noodles are soaked in warm water to soften them before being stir-fried or added to soups with meats and vegetables. They have a smooth, tender texture that absorbs broth well, enhancing the overall flavor.
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  Instant Noodles

  Instant noodles are a type of quick-cooking noodle product primarily made from wheat flour noodles and seasoning packets. The noodles are processed by frying or hot-air drying to allow for long-term storage. To prepare, simply pour hot water over the noodles or cook them for a few minutes until softened, then mix in the seasoning packet and enjoy.
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  Crystal Rice Noodles

  Crystal noodles are transparent, vermicelli-like foods made primarily from mung bean or sweet potato starch. They are steamed or boiled after mixing with water and become clear, firm strands when cooled. Soak in warm water before eating; suitable for salads, stir-fries, or soups. Enjoy a smooth, chewy texture.
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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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  Yaochi Mushroom Soup Nourishing Pot

  Made with a variety of fresh mushrooms, supplemented with nourishing ingredients like goji berries and red dates, slowly simmered to create a clear broth with rich mushroom aroma and a refreshing taste. Known for its ability to nourish yin, moisten lungs, and boost immunity.
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  Pure Beef Tallow Full Red Hot Pot

  A classic Sichuan hot pot made with pure beef tallow and spicy ingredients, delivering intense heat and rich flavor.
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  Classic Beef Tallow Red Pot

  A classic Sichuan-style hot pot made with beef tallow, chili, and Sichuan peppercorns, served with fresh ingredients like beef tripe, duck gizzard, and beef intestine.
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  Mixed Skewers

  A Sichuan-style dish featuring meat and vegetables skewered and boiled in a spicy, numbing broth, perfect for sharing.
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  Mixed Meat and Vegetable Skewers

  A Chinese snack made by grilling or frying skewers of meat and vegetables, seasoned with soy sauce, wine, and cumin for a rich, spicy flavor.
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  Shrimp paste

  Shrimp paste is a dish primarily made from fresh shrimp. The preparation method mainly involves removing the shells from the shrimp, mashing them into shrimp paste, and then mixing in an appropriate amount of starch, egg white, and other seasonings until well combined. Through specific techniques, it forms a smooth and tender shrimp paste. During cooking, shrimp paste is commonly used as an ingredient in hot pot, soups, or stir-fries, offering a delicious taste and rich nutrition.

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