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Qing Zhanggui Toilet Skewers (Kuan Zhai Alley Main Store)

Hot pot · ⭐ 4.0

No. 7 Xisheng Street, Annex No. 11, Qingzhanggui Toilet Skewer Headquarter (100 meters inside Narrow Alley, adjacent to Shaocheng Primary School, Kuanzhai Alley Scenic Area)

Dishes

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  Spicy Hot Pot Skewers

  Sichuan-style skewered food is a delicacy where various ingredients are threaded onto bamboo skewers and cooked in a spicy and numbing broth. The ingredients are diverse, including meats, seafood, and vegetables, which absorb the rich, spicy flavor of the broth after cooking.
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  Spicy Tripe

  Mao Maodou is a Sichuan dish featuring beef tripe as the main ingredient. Fresh tripe is sliced and quickly blanched in a spicy, numbing broth to retain its crisp tenderness. Typically served with garlic paste, cilantro, scallions, chili oil, and Sichuan pepper powder for enhanced flavor.
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  Spicy Hot Pot Noodles

  Spicy hot pot noodles is a delicacy made primarily with hot pot noodles, paired with vegetables such as bean sprouts and seaweed, and cooked using a specially prepared hot pot base. During preparation, the noodles are boiled until tender, then mixed with various ingredients and seasonings before being topped with a spicy, aromatic hot pot broth to fully absorb its rich flavors.
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  Cold Pot

  A cold dish made with marinated beef and vegetables, served chilled for a refreshing taste.
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  Sichuan Red Sugar Rice Cake

  A traditional Sichuan snack made from glutinous rice, deep-fried until crispy outside and soft inside, then drizzled with molasses-like red sugar syrup.
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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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  Beef

  Beef dishes are primarily made with high-quality beef and prepared using cooking methods such as stewing, boiling, and stir-frying. During the cooking process, seasonings like scallions, ginger, garlic, chili peppers, and Sichuan peppercorns can be added according to taste, allowing the beef to fully absorb the aromas of the seasonings for a tender and juicy texture.
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  Special Spicy Brain Slices

  Special spicy brain dish made with pig brain, seasoned with chili, Sichuan pepper, and doubanjiang, then simmered using a steaming method. Pig brain is cleaned, stir-fried in hot oil with seasonings, then slowly cooked in broth to absorb flavors.
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  Special Boiled Blood Slices

  A spicy Sichuan dish made with duck blood, tripe, and offal, simmered in a fiery broth of chili and Sichuan peppercorns.
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  Spicy Duck Intestine Hot Pot

  A spicy Sichuan dish featuring duck intestines quickly cooked in a rich, numbingly hot broth, served with garlic and cilantro for bold flavor.

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