Yu Wei Xiang Hot Pot (Fengdu Branch)
火锅 · ⭐ 4.0
No. 345 Longcheng Avenue, Yufeng, Longcheng Huafu
Dishes
Shredded Duck Blood Stir-fryA dish made by stir-frying shredded duck blood with vegetables like wood ear mushrooms and carrots, resulting in a tender and flavorful texture.
Braised Beef Tripe StemsA Sichuan dish made by braising beef tripe stems in a spiced sauce, resulting in a flavorful and chewy texture.
Braised BeefA Chinese dish featuring beef slow-cooked in a savory sauce until tender, often served with rice or noodles.
Braised Chicken FeetA dish made by slow-cooking chicken feet with spices and seasonings until tender and flavorful.
Braised Pork IntestinesStewed pork intestines is a traditional dish primarily made with pork intestines. The preparation involves thoroughly cleaning the intestines, then simmering them in a seasoned braising liquid made from soy sauce, cooking wine, and spices until fully flavored, and finally slicing them for serving.
Stir-fried SquidFried squid is a dish made by soaking dried squid, then blanching or stir-frying it. Main ingredient is dried squid, with scallions and ginger as seasonings. Soak dried squid in water until soft, clean, slice or cut into strips, then cook.
Tender Pork LiverA dish made with fresh pork liver, marinated and quickly stir-fried to achieve a tender texture, often seasoned with ginger, garlic, and scallions.
Camellia Lemon TeaCamellia lemon tea is made primarily from fresh camellia flowers and lemons. After blanching the camellia flowers, they are combined with lemon slices and soaked in cold water, then sweetened with an appropriate amount of honey or sugar to create a refreshing beverage. No additional complex ingredients are added during preparation, preserving the natural flavors of the original ingredients.
Premium Goose IntestinesPremium goose intestine is a dish made from fresh goose intestines, cleaned and blanched, then stir-fried with garlic, chili, scallions, and ginger. The texture is crisp and tender, with a smooth mouthfeel—commonly used in hot pot or stir-fries.
Wulong Tiao FenWulong sweet potato noodles are made from sweet potato starch. The starch is soaked in water, cooked, then mixed with seasonings and toppings like bean sprouts, carrots, greens, minced meat or cured pork. Common seasonings include chili oil, Sichuan pepper, soy sauce, vinegar, and garlic.
Freshly Sliced Three-Layer PorkFreshly sliced pork from the belly with three layers of fat and lean, typically steamed or braised to preserve its natural flavor—rich yet tender.
Freshly Killed EelFreshly killed eel is a delicacy made by frying the live eel until golden, then simmering it with ginger, garlic, and chili for a rich, savory flavor.
Premium Layered TripePremium thousand-layer tripe is a dish made primarily from beef tripe. After cleaning and blanching, it is cut into appropriate sizes and stir-fried with辅料 such as chili peppers, Sichuan peppercorns, garlic slices, and ginger slices. The finished dish has distinct layers and a crisp, refreshing texture.
Premium Crab StickPremium crab stick is mainly made from crab meat products, typically mixed with eggs, starch, and a small amount of seasonings, then steamed or pan-fried. It has a slender shape, flexible texture, and delicate taste.
Sichuan Pepper ChickenTeng椒滑鸡 is a dish featuring tender chicken breast or thigh meat, marinated and quickly stir-fried with Sichuan pepper, ginger slices, and green onions, resulting in delicate chicken with a unique numbing aroma.
Blanched Pork SlicesA Chinese home-style dish made by quickly blanching pork slices and stir-frying them with minimal seasoning for a tender, fresh taste.