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Xunjiale Guizhou Hot Pot

火锅 · ⭐ 3.9

Nan'an Building, No. 62, Xiuling Road

Dishes

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  Bijie Purple-Fleshed Potato

  Bijie purple-fleshed potato is a specialty potato from Bijie, Guizhou Province, characterized by dark brown skin and purplish flesh. Typically cooked by steaming, boiling, or roasting to preserve its natural flavor and nutrients, it has a soft texture with a mild sweetness.
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  Old Sour Cabbage

  A traditional Chinese dish made by fermenting cabbage for a long time, resulting in a tangy flavor often used in soups or stews.
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  Crispy Pork Cracklings with Potato

  A savory dish of crispy fried potato slices mixed with crunchy pork cracklings, popular in southwestern China.
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  Guizhou Ancient Method Red Sour Soup

  A traditional sour soup from Guizhou made with fermented wild tomatoes and Sichuan pepper, simmered with smoked meat and vegetables for a rich, tangy flavor.
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  Hei Douhua from Chishui

  A silky tofu made from black beans, originating from Chishui, known for its rich flavor and smooth texture.
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  Fresh Sliced Beef with Skin

  Fresh sliced beef with skin, marinated and gently cooked to retain tenderness and natural flavor.
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  Fresh Plum Meat

  A dish made with fresh plums and lean pork, marinated and stir-fried for a tangy, tender result.
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  Fresh Ribeye Steak

  Freshly cut beef short ribs from the rib section, directly cooked after fresh cutting. Main ingredient is beef short rib, typically prepared by pan-searing, grilling, or stewing to preserve the original flavor of the beef.
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  Freshly Sliced Beef Brisket

  Freshly sliced beef brisket stewed until tender, served with vegetables for a rich and savory dish.

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