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Liu Yi Shou Chongqing Hot Pot (Yaohai Wanda Branch)

火锅 · ⭐ 4.4

Floor 3, Yaohai Wanda Plaza, Linquan East Road

Dishes

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  No.1 Beef Rib

  Number One Beef is a dish featuring beef rolls as the main ingredient, typically stir-fried or boiled with onions, green peppers, and other vegetables. The marinated beef rolls are tender and blend well with the vegetables.
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  Freshly Sliced

  A dish featuring freshly sliced ingredients, typically meat or seafood, prepared on the spot for immediate cooking and optimal flavor.
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  One Meter Australian Wagyu Beef

  Premium Australian wagyu beef slices stir-fried with fresh vegetables and special sauce, resulting in tender and juicy meat with rich flavor.
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  Round Duck Blood Dish

  A dish made with duck blood, tofu, and greens, simmered to create a rich, savory flavor—ideal for family gatherings.
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  Basa Fish Slices

  Basa fish slices are made from basa fish, marinated and sliced, then cooked by frying, stir-frying, or boiling. Ingredients like ginger, scallions, and garlic may be added to enhance flavor.
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  Signature Liu's Tripe

  Fresh beef tripe simmered in a secret spice broth and stir-fried with chili and Sichuan pepper for a bold, numbingly spicy flavor.
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  Signature Layered Tripe

  Signature thousand-layer tripe, made from fresh pork stomach that has been meticulously processed. The tripe is sliced extremely thin, like a cicada's wing, with precise knife skills. After being marinated in a specially crafted seasoning, the slices are stacked layer by layer to create a thousand-layer effect. During cooking, the tripe absorbs the broth, resulting in a tender, juicy, and smooth texture.
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  Bawang Hot Pot

  A spicy Sichuan-style hot pot featuring beef, tripe, and beef tendons in a rich, numbing broth, perfect for sharing.
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  Sichuan Pepper Beef

  Sichuan pepper beef is a dish made primarily with beef, seasoned with Sichuan pepper, scallions, ginger, garlic, and other spices. The beef is sliced and marinated, then stir-fried with sautéed Sichuan pepper, chili peppers, scallions, ginger, and garlic to allow the beef to absorb the unique numbing aroma and spiciness of the Sichuan pepper.
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  Mustard greens

  Gongcai, also known as Tai Gan, is a dried vegetable made from the fleshy stems of lettuce-family plants through processes such as sun-drying and pickling. It has a bright green color and a crisp texture. To prepare, soak it in water first, then mix with seasonings.

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