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Liupo Spicy Skewers (Fuzhou Flagship Store)

Hot pot · ⭐ 4.3

No. 130 Daming Road

Dishes

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  100 Skewers

  The dish '100 Skewers' consists of various ingredients skewered on bamboo sticks and cooked. Main ingredients typically include beef, lamb, chicken, pork, various seafood (such as shrimp, fish balls), and vegetables (like green peppers, mushrooms, potatoes, tofu skin). During preparation, ingredients are cut into bite-sized pieces, skewered onto bamboo sticks, and then cooked by boiling in a specially prepared broth, or through grilling or deep-frying. The broth is often made from beef or chicken bones and seasoned with spices like Sichuan pepper, chili, star anise, and cinnamon. It is commonly served with dry dipping mixes (a blend of chili powder, Sichuan pepper powder, crushed peanuts, etc.) or oil-based dips (made with sesame oil, minced garlic, cilantro, etc.).
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  Sichuan Skewers

  Sichuan skewers are a dish where various ingredients are threaded onto bamboo skewers and cooked in a spicy and numbing broth. Main ingredients include beef, lamb, chicken, tofu, vegetables, and mushrooms, chosen according to personal preference. To prepare, cut the ingredients into pieces, thread them onto skewers, then boil them in a spicy and numbing broth. Dipping sauce can be added when eating.
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  Ice Cream

  Ice cream is a frozen dessert primarily made from cream, sugar, and milk. The ingredients are mixed and thoroughly stirred, then frozen at low temperatures to create a soft and smooth texture.
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  Chengdu Pork Slices

  A classic Sichuan dish made of pork slices coated in starch and deep-fried until crispy, often served with spicy sauce or as a hot pot ingredient.
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  Seafood Mushroom

  Seafood mushroom is a dish primarily made with seafood mushrooms, stir-fried with适量 garlic and green and red peppers. First, clean and cut the seafood mushrooms into segments, and slice the green and red peppers. Then, heat oil in a pan, sauté the garlic until fragrant, add the seafood mushrooms and stir-fry until soft, followed by adding the sliced green and red peppers. Finally, season with salt and chicken essence to taste.
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  Beef Tripe

  Beef tripe is made from fresh beef tripe, which is cleaned, sliced, and quickly stir-fried with seasonings such as garlic and ginger. The dish features distinct tripe slices with a tender yet slightly chewy texture.
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  Premium Tripe Slices

  Premium tripe slices made from fresh beef tripe, quickly blanched in spicy Sichuan-style broth for a crisp and flavorful dish.
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  Tofu Skin

  Tofu skin is a thin sheet-like food made from soybeans. It is typically produced by heating soy milk until a film forms on the surface, which is then removed and dried either by air or sun. It can be prepared by stir-frying, braising, or used as an outer layer to wrap fillings such as minced meat or vegetables. The texture is chewy and elastic.
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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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  Chicken Feet

  Chicken feet are carefully prepared to achieve a tender skin and chewy, elastic texture. Typically marinated to absorb flavor, then finished by boiling, braising, or roasting, preserving the natural essence of the chicken feet while enhancing their delicious taste.
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  Yin-Yang Hot Pot Base

  鸳鸯锅底 is a classic choice for hot pot, consisting of two different flavored broths—typically one spicy and numbing, and the other mild. The spicy broth is made by simmering chili peppers, Sichuan peppercorns, and other spices, resulting in a rich, stimulating flavor that awakens the appetite. The mild broth is based on clear soup or bone broth, offering a refreshing taste ideal for cooking a variety of ingredients.
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  Spicy Duck Blood

  Spicy duck blood is a dish made primarily with duck blood, which is blanched to remove odor, then stir-fried or stewed with chili, Sichuan pepper, and doubanjiang to absorb the spicy flavor. It pairs well with bean sprouts or greens for added texture.

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