Xu Ji Minjiang · Yu Fu
火锅 · ⭐ 4.8
No. 311, North Section, Qingcheng Shuijie
Dishes
Triangle PeakA traditional Chinese dish made with pork spine and spices, slow-cooked to tender perfection, resembling a mountain peak in shape.
干锅鲜虾干锅鲜虾是一道以新鲜大虾为主要食材的菜肴，配以青椒、洋葱、蒜、姜等辅料，通过高温快炒后加入特制酱料翻炒而成。成品色泽红亮，虾肉紧实，香气浓郁。
Spicy Stir-Fried Shrimp in Dry PotA spicy stir-fried shrimp dish made with dried chili peppers, Sichuan peppercorns, and aromatics, served in a dry pot for intense flavor.
Mixed Cold Tapioca NoodlesDanlingfen is a cold dish primarily made with凉粉, typically cut into strips or cubes, mixed with shredded cucumber and carrot, then dressed with a sauce made from soy sauce, vinegar, garlic, chili oil, and sesame oil.
Spicy Catfish Red SoupA spicy and flavorful soup made with fresh catfish, red chili, and Sichuan peppercorns, typical of Sichuan cuisine.
Spicy Chicken with Bamboo Shoots and TaroA spicy Sichuan-style dish featuring chicken, bamboo shoots, and taro, stir-fried in red chili oil and simmered until tender.
Spicy Pig Intestine and Chicken in Red SauceA spicy Sichuan dish featuring pork intestines and chicken stir-fried in a fiery red sauce with chili and Sichuan peppercorns.
Spicy Rabbit with Taro in Red SauceA spicy Sichuan-style dish featuring rabbit and taro, stir-fried in a rich red sauce with chili and Sichuan peppercorns.
Spicy Frog and Fish HeadA dish featuring bullfrog and bighead carp head, stir-fried then simmered with fermented broad bean paste, ginger, garlic, and chili for a rich, flavorful broth.
Sichuan Taro NoodlesSweet potato starch noodles are a type of vermicelli made from sweet potato starch. Soak and cook before eating. Commonly stir-fried with vegetables, meat, or seasonings, or used as an ingredient in soups. Soak soft, blanch, then stir-fry or simmer with other ingredients.
Sour Cabbage and Green Pepper ChickenA home-style dish made with chicken, sour cabbage, and green peppers, offering a tangy and spicy flavor profile.