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Yu Sandao Old Hot Pot (Bishan Branch)

火锅 · ⭐ 4.3

1st Floor, Yingjia Neighborhood Hub, Xianshan Road

Dishes

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  Traditional Handmade Shrimp Paste

  Fresh 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.
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  Chilled Pig's Tripe

  A chilled dish made from fresh pig's tripe, blanched and quickly cooled, then seasoned for a crisp, refreshing bite.
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  Stir-Fried Tender Beef with Bell Peppers

  Double 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.
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  Imperial Clear Oil Crisp Tripe

  Fresh beef tripe is stir-fried in clear oil to achieve a crisp texture, delivering a bold spicy and numbing flavor typical of Sichuan cuisine.
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  Handmade Pork Bun with Sauce

  Handmade 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.
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  Hand-Torn Premium Tripe

  A 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.
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  Freshly Sliced Three-Layer Pork

  Freshly sliced pork from the belly with three layers of fat and lean, typically steamed or braised to preserve its natural flavor—rich yet tender.
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  Freshly Sliced Pork Kidney with Big Knife

  A Sichuan dish made from freshly sliced pork kidneys, stir-fried with aromatics for a tender and flavorful experience.
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  Steamed Pork Intestines with Rice Flour

  Steamed 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.
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  Braised Chicken Feet with Tiger Skin

  Hǔpí 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.
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  Fresh Junghua Stir-fry

  A dish made with fresh Junghua mushrooms stir-fried with green peppers and garlic, offering a crisp and refreshing taste.

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