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Sichuan Flavors Spicy Hot Pot

Sichuan cuisine · ⭐ 3.6

No. 2, Lane 4, Rongyang Street, Beigang Village, Xiaoguwei Street

Dishes

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  Spicy Pork Intestines Stir-fry

  Dry Pot Pig Intestines is a dish primarily made with pig intestines, stir-fried with various spices and vegetables. First, the intestines are thoroughly cleaned and cut into segments, then stir-fried together with seasonings until golden and crispy. Finally, seasoning ingredients are added and stirred evenly to create a dish that is fragrant and rich in texture.
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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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  Thin seaweed strips

  Seaweed threads are a refreshing seaweed dish made primarily from kelp. To prepare, kelp is sliced into fine strands and can be mixed with seasonings such as garlic, vinegar, and soy sauce for a cold dish, or stir-fried with a touch of chili and ginger for added flavor. The texture of seaweed threads is smooth and slippery, making it one of the common cold dishes in summer.
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  Soup-filled Fish Balls

  Steamed fish balls are made from fresh fish meat, minced and mixed with egg white and starch to form a paste, then shaped into balls. When cooked, the inside becomes juicy. Proper heat control ensures a firm exterior while keeping the center full of broth.
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  Pig Blood Dumplings

  A Hunan specialty made from pig blood, pork mince, and sweet potato starch, shaped into dumplings and steamed. Has a soft, chewy texture with a unique flavor.
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  Stuffed Pig's Trotter Rolls

  Baiye Bao Rou is a traditional dish made primarily from thin tofu sheets and minced pork. The pork filling is wrapped inside the tofu sheets and then steamed, resulting in a shape similar to spring rolls with a rich and flavorful texture.
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  Glutinous Rice Blood Sausage

  A traditional Chinese dish made by stuffing glutinous rice into pig intestines and steaming it. It has a soft, sticky texture with rich meaty and rice flavors, often served during festivals or banquets.
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  Vegetarian Tripe

  Vegetarian tripe is a plant-based dish that mimics the texture of traditional tripe, primarily made from soy protein products and processed through special cooking techniques to achieve a similar mouthfeel. During preparation, it is seasoned with appropriate spices and vegetables to enhance both flavor and texture.
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  Spicy Hot Pot Base

  Spicy hot pot base is primarily made from beef tallow, chili peppers, and Sichuan peppercorns, stir-fried with fermented broad bean paste, ginger, garlic, scallions, and other spices. It typically includes a variety of aromatic spices such as star anise, cassia bark, and cardamom to enhance flavor. The ingredients are simmered to create a rich, flavorful broth, ideal for dipping various ingredients for cooking.

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