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Xiba Shu Jin Qian Niu Du Chuan Chuan (Shizhu Store)

Hot pot · ⭐ 3.8

No. 62 Binhe Zhong Street, Nanbin Subdistrict

Dishes

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  Thousand-layer Tripe

  A Sichuan dish made from beef tripe, sliced thin and stir-fried with chili and Sichuan peppercorns for a spicy, numbing flavor.
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  Braised Beef Tripe in Money Shape

  Beef tripe sliced and braised in a savory sauce, shaped like coins for presentation.
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  Glutinous Rice Dumplings

  Glutinous rice balls are a traditional snack made primarily from glutinous rice. The rice is soaked, ground into flour, mixed with water to form a dough, divided into small portions, shaped into balls, and deep-fried until golden and crispy. They can also be steamed and eaten directly, offering a soft, chewy texture.
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  Fresh Beef Tripe from the Slaughterhouse

  Fresh beef tripe from the slaughterhouse, made from fresh cow tripe that has been carefully processed to maintain its tender texture. Stir-fried with a specially prepared chili sauce and spices, allowing the tripe to fully absorb the aromatic flavors of the seasonings and presenting an enticing color.
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  Beaten Lemon Tea

  Bursting Lemon Tea is a beverage made primarily from fresh lemons and premium tea leaves. The lemons are sliced and thoroughly squeezed to release their vibrant acidity and aroma, then mixed with brewed tea and served chilled with ice cubes.
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  Beaten Shrimp Paste with Fish Roe

  A creative dish featuring fresh shrimp paste and fish roe, quickly beaten to enhance texture and paired with the burst of fish roe for a unique taste.
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  Cherry Blossom Snow Mountain Ice

  A creative dessert made of frozen cream and milk with cherry blossom syrup, shaped like a snow mountain and decorated with edible cherry blossoms.
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  Oil Stick Glutinous Rice Cake

  A Chinese snack combining crispy fried dough sticks with soft, sweet glutinous rice cakes, often drizzled with honey or syrup for a delightful contrast in texture and flavor.
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  Juicy Glutinous Rice Cake

  Stuffed glutinous rice balls are a traditional dessert made from soaked and steamed glutinous rice, mashed into a paste and shaped into small round cakes. The filling, often red bean paste or black sesame paste, becomes liquid when heated, creating a burst effect.
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  Spicy Dry Sauce

  A fiery dry sauce made from chili, Sichuan pepper, garlic, and scallions, commonly used as a dipping sauce for hot pot or cold dishes in Sichuan cuisine.
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  Mango Snow Mountain Ice

  Mango Snow Mountain Ice is a dessert made primarily with fresh mango and ice cream. Mango slices are mixed with ice cream, topped with a thin layer of coconut flakes, and then scooped with a small spoon.
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  Peanuts

  Peanut M is a simple and popular snack made primarily from peanuts. The preparation typically involves washing and drying the peanuts, then slowly frying them in hot oil over low heat until golden and crispy. Finally, salt or other seasonings can be sprinkled on for added flavor.
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  Jasmine Ice Tofu Pudding

  Jasmine ice tofu pudding is a cold dessert made from soybeans. After soaking, grinding, filtering, and cooking, it solidifies into tofu, then flavored with jasmine tea or petals and chilled to set. It has a smooth, delicate texture with a fragrant jasmine aroma.
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  Strawberry Snow Mountain Ice

  A creative dessert made with fresh strawberries, ice cream, and crushed ice stacked like a snow mountain. Enjoy by scooping with a small shovel for a cool and sweet treat.
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  Cilantro Beef

  Cilantro beef is a dish primarily made with tender beef and fresh cilantro. To prepare it, first slice the beef thinly and marinate it with seasonings to infuse flavor. Next, quickly stir-fry the beef in hot oil until it changes color, then add cilantro pieces and gently stir until evenly mixed.
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  Fresh-cut Wagyu Strip

  Freshly sliced sirloin is a dish made primarily from fresh beef from the sirloin cut. The sirloin portion has tender meat with clear muscle fibers. During preparation, the sirloin is sliced thinly and marinated briefly with a specially prepared seasoning. It is then cooked quickly by stir-frying or in hot pot style, preserving the natural flavor of the meat.

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