Lao Qian Qian Er Spicy Hot Pot
小吃快餐 · ⭐ 3.9
No. 120, Baojia Lane
Dragon Mate tips
If you are traveling in China to visit Chengdu, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 120, Baojia Lane. It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Boiling Blood Hot Pot, Original Beef, Fatal Layered Tripe.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Chengdu
- Category: 小吃快餐
- Rating: 3.9
- Address: No. 120, Baojia Lane
- Popular dishes: Boiling Blood Hot Pot, Original Beef, Fatal Layered Tripe, Crispy Pork Strips, Oil Dip
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Dishes
Boiling Blood Hot PotBoiling Blood Hot Pot is a specialty dish made with fresh animal blood as the main ingredient, cooked in a hot pot with seasonings. It has a tender texture and rich flavor.
Original BeefOriginal flavor beef is made from high-quality beef, carefully sliced to preserve the natural tenderness of the meat. During cooking, only basic seasonings are added, and it is slowly stewed at low temperature to bring out the most authentic taste and flavor of the beef.
Fatal Layered TripeFatal Layered Tripe is a Sichuan dish made with beef tripe, which is cleaned, sliced, and stir-fried with chili, Sichuan pepper, and other seasonings. It has a crisp texture and a spicy, fragrant flavor.
Crispy Pork StripsSucculent pork slices, made from fatty pork belly, are marinated and then deep-fried until golden and crispy. To prepare, the pork belly is sliced thinly, seasoned with salt, cooking wine, and five-spice powder, then fried in hot oil until perfectly crisp.
Oil DipSichuan 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.
Pork Collagen NoodlesPig's aorta is made by cleaning the pig's aorta and slicing it into thin pieces, commonly used in hot pot or stir-frying. It is usually quickly blanched in boiling water or stir-fried with chili peppers, Sichuan peppercorns, and other seasonings to maintain its crisp and tender texture.
Spicy Oil BaseThe spicy oil base is made by stir-frying plant oil with chili, Sichuan pepper, doubanjiang, ginger, garlic, and green onions. Key ingredients include dried chilies, Sichuan pepper, doubanjiang, and various seasonings. The spices are slowly fried in oil to fully blend the flavors into a rich, aromatic red oil broth.
Glutinous Rice Flour with Fermented Rice WineA sweet dessert made from glutinous rice flour and fermented rice wine, often served warm with brown sugar.
Cilantro BeefCilantro 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.
Spicy Tripe SlicesSpicy and numbing small intestines is a dish primarily made with pig or beef tripe. After cleaning and slicing, the tripe is marinated with rice wine and ginger slices, then stir-fried with chili peppers, Sichuan peppercorns, garlic, ginger, and doubanjiang (fermented broad bean paste).