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Liu Bu Xian Clay Pot (Sauce Pot)

火锅 · ⭐ 3.7

Approx. 90 meters north of Longsheng Jiayuan, Shenying Avenue

Dishes

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  Bok Choy Meatball Soup

  A comforting soup made with bok choy and pork meatballs, simmered in a light broth for a fresh and savory taste.
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  Spicy Sliced Blood Curd with Oil Pouring

  Dan Dan Blood Sauté is a dish primarily made with duck blood, beef tripe, mung bean sprouts, and canned meat. The ingredients are first cooked, then hot oil is poured over the seasonings to enhance the aroma, and finally mixed well before serving.
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  Spicy Oil-Poured Boiled Pork

  A dish featuring sliced pork with bean sprouts and greens. Pork is blanched, then cooked with vegetables, finished with hot oil and seasoned with chili powder and Sichuan pepper.
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  Spicy Oil-Poured Pork Shank

  A classic Chinese dish featuring tender pork shank simmered until soft, then topped with hot oil and spices like chili powder and garlic for a rich, aromatic flavor.
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  Braised Eggplant with Fish-Flavored Sauce

  Stewed eggplant with fish-flavored sauce, made by frying sliced eggplant until soft, then simmering in a clay pot with a sauce of garlic, ginger, scallions, doubanjiang, vinegar, sugar, soy sauce, and cornstarch slurry.
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  Old Chengdu Ice Tofu Pudding

  A traditional Sichuan dessert made with silky tofu, chilled sweet syrup, and toppings like red beans and peanuts, offering a refreshing and cool taste.
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  Garlic Shrimp with Rice Noodles

  Shrimp with garlic and vermicelli is a dish made by steaming fresh shrimp together with vermicelli and garlic. To prepare, the shrimp are split open, topped with garlic and soaked vermicelli, then steamed until the shrimp meat becomes tender, the garlic aroma fills the air, and the vermicelli absorbs the flavorful broth, resulting in a smooth and satisfying texture.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

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