Diao Zui Old Chengdu Handheld Skewers & Lamb Hotpot (First Block Store)
火锅 · ⭐ 3.5
Block 1, Honggu Kaixuan, Jiang Bao Road (100 meters from Exit 4 of Hongguzhong Avenue Metro Station, Line 2; 200 meters from Exit 1 of Lüyin Road Metro Station)
Dishes
Spicy Triple Layer TripeSpicy beef tripe is a Sichuan dish where sliced tripe is blanched in a special spicy and numbing broth made with fermented broad bean paste, Sichuan peppercorns, chili, ginger, and garlic. Served with red oil and scallions, it's crisp and tender.
Spicy Brain SlicesBrain flower is a dish primarily made with pig brain as the main ingredient. The preparation involves cleaning the brain thoroughly, boiling it in hot water until cooked, then simmering it in a spicy and fragrant broth with various seasonings. Finally, it is garnished with chopped green onions and cilantro.
Spicy Duck IntestinesSpicy duck intestine is a dish featuring duck intestine as the main ingredient, typically blanched, then stir-fried or simmered with chili, Sichuan peppercorns, and doubanjiang, finished with hot oil to enhance aroma. The texture is crisp yet tender with rich flavor.
Paper-Wrapped Frog with BeefA Sichuan dish featuring tender frog meat wrapped in paper and deep-fried, seasoned with spicy and numbing spices.
Wushan Paper-Wrapped FishWushan paper-wrapped fish is a dish made by marinating fresh fish with special seasonings, then steaming it in oil paper. Main ingredients include grass carp or sea bass, scallions, ginger, garlic, chili, and doubanjiang. The fish is sliced or whole, mixed with seasoning, wrapped tightly in oil paper, and steamed until cooked.
Pork Tetra掌中宝 is a refined Chinese dish primarily made from chicken cartilage. During preparation, the chicken cartilage is marinated to absorb flavor, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, resulting in a rich and layered texture.
BeefBeef dishes are primarily made with high-quality beef and prepared using cooking methods such as stewing, boiling, and stir-frying. During the cooking process, seasonings like scallions, ginger, garlic, chili peppers, and Sichuan peppercorns can be added according to taste, allowing the beef to fully absorb the aromas of the seasonings for a tender and juicy texture.
Paper-包裹牛蛙Paper-wrapped frog legs is a dish made by marinating frog legs with scallions, ginger, garlic, chili, and other seasonings, then sealing them in paper and steaming until tender and flavorful.
Paper-包裹鱼Paper-wrapped fish is a dish made by steaming fresh fish wrapped in lotus leaves or aluminum foil. Main ingredients include fresh fish (like grass carp or sea bass), ginger slices, green onions, garlic, doubanjiang, soy sauce, and cooking wine. The fish is cleaned, marinated, then sealed in paper with seasonings and steamed until tender and flavorful.- Lao Diao's ClamsFresh clams stir-fried with garlic, chili, and fermented bean paste, delivering a savory and slightly spicy flavor.
Old Dia's Crab LegsA specialty dish featuring fresh crab legs simmered in a secret sauce and spices, resulting in tender meat and rich flavor.
花甲花甲是一种以蛤蜊为主要食材的菜品，通常将新鲜花甲清洗后与蒜末、姜片、辣椒等调料一同炒制，或加入汤汁煮熟。制作过程中常使用料酒、酱油和少许糖调味，使味道鲜美。
Rice Cake in Wine Lees SoupA traditional Chinese dessert made with glutinous rice balls served in a sweet, wine-lees-infused broth, offering a soft, chewy texture and subtle fermented aroma.