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Yuan Er Xiao Spicy Hot Pot

小吃快餐 · ⭐ 3.8

30 meters east from the southeast corner of the intersection of Haozhuang Zhengjie and Yongzuo Temple Road

Dishes

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  Er Xiao Mao Cai

  A spicy Sichuan-style dish made by boiling vegetables and meat in a rich, numbing chili broth.
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  Two-School Steamed Noodles

  A traditional snack made from thin wheat noodles steamed and tossed with chili oil, vinegar, garlic, and cilantro, offering a refreshing and spicy flavor.
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  Er Xiao Spicy Hot Pot

  A spicy hot pot dish made with vegetables, tofu, and meat in a rich, numbingly spicy broth. Popular as a quick meal in Chinese cuisine.
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  Egg Pancake

  A savory egg-based pancake made by frying eggs with seasonings like scallions and salt, commonly served as a breakfast or home-style dish.
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  Stir-Fried Glass Noodles

  Stir-fried凉粉 is a traditional dish made primarily with凉粉. The preparation involves cutting the凉粉 into块状, then quickly stir-frying it in hot oil with seasonings such as green onions, ginger, and garlic until the surface of the凉粉 turns slightly golden. Finally, soy sauce and salt are added, and the dish is stir-fried evenly to complete.
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  Stir-fried Sausage

  A Chinese dish made by stir-frying stuffed sausage with onions and peppers, known for its savory and slightly spicy flavor.
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  Sizzling Dan Dan Noodles

  A spicy and savory noodle dish from Sichuan, featuring hand-pulled noodles tossed in a rich sauce of peanut butter, chili oil, and fermented black beans.
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  Beef Meatball Hot Pot

  Beef meatballs simmered in a clay pot with vegetables and broth, creating a rich, savory dish.
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  Lean Meat Pie

  A savory pie made with lean meat and seasoned filling, wrapped in dough and pan-fried to golden perfection.
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  Spicy Rice Noodles

  Spicy rice noodles are made with rice noodles as the main ingredient, combined with辅料 such as bean sprouts, tofu skin, and cilantro, then cooked in a special spicy chili sauce and broth. First, the rice noodles are blanched, then mixed with stir-fried chili peppers, Sichuan peppercorns, doubanjiang (fermented broad bean paste), and other seasonings, finally served with hot soup or tossed directly for consumption.

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