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Xiang Xiang'er Antimony Pot Skewers (Dongda Road Store)

火锅 · ⭐ 4.2

No. 318 Dongda Road

Dishes

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  Spicy Brain Slices

  Brain flower is a dish primarily made with pig brain as the main ingredient. The preparation involves cleaning the brain thoroughly, boiling it in hot water until cooked, then simmering it in a spicy and fragrant broth with various seasonings. Finally, it is garnished with chopped green onions and cilantro.
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  Oil Dip

  Sichuan 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.
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  Wakame Sprouts

  Sea lettuce sprouts are a dish made primarily from fresh sea lettuce buds, typically blanched or mixed cold after washing, and seasoned with garlic, vinegar, soy sauce, chili oil, or other vegetables and meats.
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  Short Skewer Hot Pot

  Short skewer hot pot is a dish made by threading various ingredients such as meat and vegetables onto short bamboo skewers, then marinating and grilling or boiling them. Main ingredients include beef, lamb, chicken, tofu, potatoes, and green peppers. Common seasonings are soy sauce, cooking wine, chili, Sichuan pepper, garlic, and ginger.
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  Old Chengdu Classic Spicy Hot Pot

  A traditional Sichuan hot pot featuring a spicy base of beef tallow, broad bean paste, and chili peppers, served with meats and vegetables for a bold, numbingly spicy experience.
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  Cilantro Beef

  Cilantro beef is a dish primarily made with tender beef and fresh cilantro. To prepare it, first slice the beef thinly and marinate it with seasonings to infuse flavor. Next, quickly stir-fry the beef in hot oil until it changes color, then add cilantro pieces and gently stir until evenly mixed.
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  Duck Blood

  Duck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.

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