Yu Sandao Old Hot Pot (Bishan Branch)
火锅 · ⭐ 4.3
1st Floor, Yingjia Neighborhood Hub, Xianshan Road

Dishes
Traditional Handmade Shrimp PasteFresh shrimp meat is hand-pounded into a gel-like consistency and mixed with salt, egg white, and starch to create a smooth, elastic dish. Ideal for soups, hot pot, or steaming.
Chilled Pig's TripeA chilled dish made from fresh pig's tripe, blanched and quickly cooled, then seasoned for a crisp, refreshing bite.
Stir-Fried Tender Beef with Bell PeppersDouble Pepper Tender Beef is a dish featuring beef with green and red peppers. Thinly sliced beef is marinated, then quickly stir-fried with chopped peppers to retain tenderness and crispness.
Imperial Clear Oil Crisp TripeFresh beef tripe is stir-fried in clear oil to achieve a crisp texture, delivering a bold spicy and numbing flavor typical of Sichuan cuisine.
Handmade Pork Bun with SauceHandmade sauce meat buns are made with premium flour for the wrapper, filled with a savory pork sauce filling crafted from select pork. Carefully wrapped and steamed, they offer an enticing appearance and unique taste.
Hand-Torn Premium TripeA classic Sichuan dish made by hand-tearing fresh beef tripe and stir-frying it quickly with garlic, chili, and Sichuan peppercorns for a crisp, spicy, and numbing flavor.
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 Sliced Pork Kidney with Big KnifeA Sichuan dish made from freshly sliced pork kidneys, stir-fried with aromatics for a tender and flavorful experience.
Steamed Pork Intestines with Rice FlourSteamed pork intestine with rice flour is a dish made by cleaning pork intestines, marinating them with seasonings, coating them in rice flour, and then steaming them in a steamer. Main ingredients include pork intestine, rice, scallions, ginger, garlic, and doubanjiang (fermented broad bean paste). The preparation method involves marinating, coating with flour, and steaming.
Braised Chicken Feet with Tiger SkinHǔpí Jīzhǎo is made primarily from chicken feet. The chicken feet are deep-fried until the skin becomes crispy and bubbled, then marinated with seasonings to absorb flavor. Finally, they are steamed to allow the taste to penetrate into the inner parts, creating a texture resembling tiger skin.
Fresh Junghua Stir-fryA dish made with fresh Junghua mushrooms stir-fried with green peppers and garlic, offering a crisp and refreshing taste.