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Huluwa Wa Yi Jia Ren Huo Guo (Wudao Gu Di Dian)

火锅 · ⭐ 4.6

4th Floor, Wudaokou Shopping Center, No. 28 Chengfu Road

Dishes

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  Sichuan Pickled Mustard Greens

  Sichuan贡菜 is a dried vegetable made primarily from mustard greens or pickled mustard, processed through salting and sun-drying. Fresh vegetables are sliced, salted, then air-dried to create a crisp, uniquely flavored product.
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  Chef-Handmade Green Shrimp Paste

  Chef-made green shrimp paste is made from fresh green shrimp, which are deveined and finely chopped. Salt, egg white, and starch are added and mixed until the mixture becomes firm and elastic. The paste is then manually kneaded repeatedly until it becomes smooth, tender, and cohesive. It can be cooked directly and eaten, or paired with soup bases or stir-fried.
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  Signature Fresh Duck Intestine

  Signature nine-foot fresh duck intestine is made from freshly selected duck intestines, which are cleaned and quickly blanched in boiling water to maintain a crisp and tender texture. It is typically served with a secret-style sauce or dipping sauce, and can be enhanced with辅料 such as minced garlic, cilantro, and chili peppers.
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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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  Signature Fresh Beef Tripe from Grassland

  Fresh grassland tripe is sliced into large pieces and quickly blanched to maintain its crisp and tender texture. Serve with a secret-recipe sauce or dipping condiment to highlight the natural flavor of the ingredient.
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  Signature Tender Beef Floating in Soup

  Thinly sliced tender beef is simmered with vegetables in a clear broth. The beef is delicate and tender, paired with greens and bean sprouts, resulting in a clear, fragrant soup with fresh ingredients.
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  Signature Spicy Tender Beef

  Thinly sliced tender beef is marinated with a special seasoning and quickly stir-fried, enhanced with spices such as chili peppers and Sichuan peppercorns for a tender texture and rich flavor.
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  Signature Fragrant Spicy Hot Pot Base

  The signature fragrant spicy hot pot base is primarily made from beef tallow, chili peppers, and Sichuan peppercorns, stir-fried with fermented broad bean paste, ginger, garlic, scallions, and other spices, enhanced with a blend of Chinese herbs and aromatic ingredients. During preparation, high-temperature simmering allows the flavors to fully integrate, creating a rich and numbing spicy taste.
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  特选西冷雪花

  特选西冷雪花是一道以高品质雪花西冷牛排为主料的精致菜品。选用大理石花纹丰富的澳洲和牛西冷部位，经简单海盐与黑胡椒腌制，高温煎烤至外焦里嫩的五成熟度，锁住内部丰盈肉汁。成品肉质细腻柔嫩，带有浓郁牛肉原香与淡淡奶香，入口即化，搭配少许黑胡椒酱或海盐更能凸显其天然风味。
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  Crispy Fried Pork

  Crispy fried pork is a dish made primarily from fatty pork belly, which is marinated and then deep-fried until golden and crunchy. The pork belly is sliced thinly, marinated with a special seasoning to absorb flavor, and then quickly fried in hot oil until the slices turn golden and crispy.
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  Seasonal Vegetables

  Vegetable medley is a dish made primarily from fresh vegetables such as greens, carrots, potatoes, corn, and green beans. The vegetables are washed, cut into pieces, and prepared by stir-frying or blanching and mixing to retain their natural flavors.
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  Premium Beef Tenderloin

  Premium beef slices is a dish featuring high-quality beef slices as the main ingredient. The beef slices are carefully selected for their tender and juicy texture. During cooking, they are stir-fried with适量 vegetables such as onions and green peppers to preserve the tenderness of the beef while allowing the freshness of the vegetables to blend perfectly with the rich flavor of the beef.
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  Brown Sugar Glutinous Rice Cake

  Old brown sugar glutinous rice balls are a traditional dessert made from glutinous rice. The rice is steamed, mashed, and shaped into glutinous rice balls. Finally, it is drizzled with a thickened old brown sugar syrup, evenly coating the surface with a sweet, sticky glaze.

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