New Practical Beef and Offal Hot Pot (Sixian Branch)
火锅 · ⭐ 4.0
No. 45-2 Sixian Road
Dishes
凉拌牛杂凉拌牛杂是一道以牛杂（包括牛肚、牛肠、牛肺等内脏）为主要食材的冷菜。牛杂经过焯水处理后，放入调料中腌制，再加入葱姜蒜、辣椒油、酱油、醋、香菜等调味料拌匀，冷藏入味后即可食用。
Tendon MeatAnglo is a dish made primarily from long strips of beef taken from the back of the cow, sliced thinly using precise knife skills, and then cooked with specially prepared seasonings. Its meat is tender and flavorful, making it a popular choice for hot pot or barbecue.
Spicy Sour Beef Offal SaladA refreshing salad made with beef offal such as tripe and intestines, marinated in a spicy-sour dressing of chili oil, vinegar, garlic, and cilantro.
Fresh OffalFresh offal made from beef stomach, intestines, and lungs is cleaned and simmered with ginger slices and scallions to achieve a soft, flavorful texture.
Mixed Greens Stir-fryA simple and healthy dish made by stir-frying a mix of leafy greens like bok choy, spinach, and lettuce, seasoned with light salt and garlic.
Beef Offal Hot PotBeef offal hot pot is made primarily with beef tripe, beef intestines, beef lungs, beef heart, and other offal, combined with vegetables and seasonings. First, the offal is cleaned and blanched to remove odor, then simmered in a pot with ingredients such as ginger slices, green onions, star anise, and other spices. Finally, high-quality broth or water is added to continue stewing until the offal becomes tender. When serving, diners can dip the food into their preferred sauce according to personal taste.
Red Beef Stir-fryA stir-fried dish made with beef and red peppers, known for its savory flavor and vibrant color.
Raw Beef Offal DishA cold dish made from raw beef offal such as tripe, intestines, and lungs, seasoned and served chilled for a crisp texture and rich flavor.
Beef RibBeef brisket is made from high-quality beef, finely sliced to show a marbled texture of fat and lean meat. It is commonly used in hot pot, barbecue, or stir-frying, offering a tender and juicy taste, making it an excellent choice among meat dishes.- Snail Duck Feet Hot Pot BaseA spicy and sour broth made with duck feet, snail powder, and aromatic spices, ideal for hot pot cooking.
Sour-spicy Dipping SauceA tangy and spicy dipping sauce made from chili, vinegar, garlic, and ginger, commonly used in Sichuan cuisine to enhance the flavor of dishes like hot pot or cold appetizers.
Spicy and Sour BrothThe spicy and sour broth is based on a high-quality stock made from pork or chicken bones, seasoned with chili peppers, Sichuan peppercorns, ginger slices, garlic cloves, onions, and other spices, brought to a boil. White vinegar, lemon juice, or pickled chilies are added to enhance the sour flavor, followed by vegetables such as bean sprouts, wood ear mushrooms, and enoki mushrooms. The cooking process emphasizes precise control of heat to ensure a rich, layered flavor in the broth.
Yin-Yang Hot Pot Base鸳鸯锅底 is a classic choice for hot pot, consisting of two different flavored broths—typically one spicy and numbing, and the other mild. The spicy broth is made by simmering chili peppers, Sichuan peppercorns, and other spices, resulting in a rich, stimulating flavor that awakens the appetite. The mild broth is based on clear soup or bone broth, offering a refreshing taste ideal for cooking a variety of ingredients.