Chuan You Pai (Shu Xiang Li Yi Xiang 19 Hao Yuan Branch)
火锅 · ⭐ 3.7
No. 29, Jianshe South 1st Road
Dishes
冒节子冒节子是一道以猪肚为主要食材的菜肴，将猪肚清洗后切片，与辣椒、花椒、豆瓣酱等调料一同炒制，加入适量水炖煮至软烂。成品色泽红亮，口感丰富。
Big Tripe Stir-fryA spicy Sichuan dish made with beef tripe, stir-fried with chili and Sichuan peppercorns for a numbing, fiery flavor.
Small TaroA dish made from small taro tubers, steamed or simmered until tender, often served with minced meat or sauce for enhanced flavor.
Xiao Jun GanXiao Jun Gan is a traditional dish made primarily from chicken gizzards or duck gizzards, carefully marinated and threaded onto bamboo skewers. It is cooked by grilling or frying until the outside turns golden and crispy while the inside remains tender and juicy. Finally, it can be sprinkled with seasonings to enhance its aroma.
Oil DipSichuan cuisine commonly uses oil dip as a dipping sauce, primarily made from sesame oil, chili oil, garlic paste, green onions, crushed peanuts, soy sauce, and vinegar. To prepare it, mix sesame oil and chili oil in proportion, then add finely chopped garlic and green onions. Adjust the taste by adding appropriate amounts of soy sauce and vinegar, and finally sprinkle crushed peanuts to enhance aroma and texture.
Spicy Hot Pot NoodlesA spicy noodle dish made with rice noodles and a fiery hot pot broth, often served with meats and vegetables.
Special Wolf Tooth PotatoesA spicy Sichuan-style snack made by frying potato strips cut into a wolf-tooth shape, then stir-frying with chili, Sichuan pepper, and garlic for a crispy, flavorful bite.
JunbaJunba is a dish primarily made with pork, typically using pork tenderloin or belly meat sliced thin, marinated, then coated with starch or flour before frying or pan-frying to achieve a crispy exterior and tender interior. The preparation often includes aromatics such as green onions, ginger, and garlic, and some recipes add soy sauce and cooking wine for flavor.