Gutou Xiao Hot Pot (Wangpai Road Branch)
火锅 · ⭐ 3.7
No. 151 Wangpai Road
Dishes
Braised Duck HeadsBraised duck heads is a traditional dish featuring duck heads as the main ingredient. The duck heads are first cleaned and prepared, then slowly simmered in a specially prepared braising sauce until fully flavored. The braising sauce is made by simmering a blend of spices and seasonings, giving the duck heads a unique taste.
Spicy Potatoes in Dry PotDry Pot Potato Slices is a dish primarily made with potatoes. The potatoes are sliced thinly and deep-fried until golden and crispy. Then, they are stir-fried in a dry pot with chili peppers, scallions, ginger, garlic, and other seasonings, resulting in an appealing color and aroma.
Spicy Pot Beef with SkinDry pot beef with skin is a dish made from beef shank. After blanching to remove odor, the beef is sliced and stir-fried with onions, green peppers, and red peppers in a dry pot. Seasoned with doubanjiang, ginger, garlic, Sichuan peppercorns, and dried chilies, it's simmered until flavorful.
Dry Pot EelA spicy Sichuan dish made with eels stir-fried in a dry pot with chili, garlic, ginger, and fermented bean paste, delivering rich, numbing heat and savory depth.
Spicy Frog Legs in Dry PotDry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
Spicy Pot Beef TendonDry Pot Beef Tendon is a dish primarily made with beef tendon as the main ingredient. The preparation involves first stewing the beef tendon until tender, then stir-frying it with various spices and vegetables until the ingredients are fully blended, resulting in an appealing color and aroma.
Dry Pot Frog LegsA spicy Sichuan dish featuring fresh frog legs stir-fried with vegetables in a dry pot, known for its rich aroma and tender texture.
Spicy Lamb Shank Dry PotA spicy Sichuan-style dish made with lamb shanks stir-fried in a dry pot with chili, Sichuan pepper, and aromatic spices, resulting in tender meat and bold flavors.
Angry Jumping Beef FrogFresh frog legs stir-fried with spicy chili and Sichuan pepper, delivering a bold, numbingly hot flavor that captures the spirit of authentic Sichuan cuisine.
Sweet and Sour Spicy Water DropwortSweet and sour spicy water dropwort is a Sichuan dish made with water dropwort and seasonings such as sugar, vinegar, and chili. It has a crisp texture and a sweet, sour, spicy, and fresh taste, with a unique flavor.
Fatty Intestine Lao Ge Hot PotA spicy hot pot featuring pork intestines and traditional seasonings, slow-cooked in a small pot for rich flavor.
Steamed DumplingsSteamed dumplings are a traditional delicacy made with wheat flour wrappers filled with various ingredients and steamed to perfection. The dumpling skins are thin yet generous in filling, offering a rich, satisfying taste and abundant nutrition.
Sour Cabbage Pork Intestine Hot PotA spicy and sour hot pot featuring pork intestines and fermented cabbage, simmered with chili and Sichuan peppercorns for a bold, warming flavor.