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Wang Er Hotpot (Shuian Gelinn Store)

火锅 · ⭐ 4.1

No. 155 Ruinan Street

Dishes

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  Nine-grid Red Pot

  A Sichuan-style hot pot with nine small compartments of varying spiciness, served with beef, tripe, and other ingredients in a spicy red broth made from beef tallow, chili, and Sichuan peppercorns.
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  Big Knife Ox Tongue

  A dish made from ox tongue, sliced and stir-fried with aromatics like ginger, garlic, and chili, known for its crisp texture and rich flavor.
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  Sliced Pork Kidney with Big Knife

  Big Knife腰片 is a dish primarily made with pig kidneys. During preparation, the pig kidneys are sliced into thin, uniform pieces using precise knife skills. Typically, the slices are marinated with a specially prepared seasoning before cooking to maintain their tender and fresh texture.
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  Tender Beef

  Tender beef is a dish made primarily with fresh beef, carefully marinated and then quickly stir-fried or lightly seared. The beef is tender and smooth in texture, paired with适量 vegetables and seasonings to bring out the authentic, rich meat flavor.
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  Dried Gongcai

  Dry贡菜 is a traditional dish primarily made with贡菜. To prepare it, first wash and dry the贡菜, then cut it into bite-sized pieces. Next, use a unique drying process to remove excess moisture from the贡菜 while preserving its crisp and tender texture. Finally, it can be mixed with seasonings for direct consumption or used as a side dish in cooking, delivering a distinctive taste and flavor.
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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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  Clear Oil Tripe

  A classic Sichuan dish made with fresh beef tripe stir-fried in clear oil, offering a crisp texture and spicy flavor.
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  Clear Oil Dip

  A traditional Sichuan dipping sauce made with sesame oil, garlic, scallions, cilantro, chili oil, soy sauce, and vinegar, commonly used for hot pot or cold dishes.
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  Rice Noodles

  Rice noodles are a type of thin, elongated staple food made from rice. They are typically blanched with hot water and served with various broths and toppings. Main ingredients include rice noodles, meats (such as pork or chicken), vegetables (like bean sprouts or greens), and seasonings. The preparation involves first cooking the rice noodles, then adding a pre-made broth, and finally customizing with additional toppings and condiments according to personal preference.
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  Honeycomb Tofu

  Honeycomb tofu is a dish made by frying tofu slices until they form a honeycomb texture, then simmering in a savory sauce. It has a crispy exterior and tender interior with a rich, savory flavor.
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  Fresh Brain Tissue

  Fresh brain dish is a culinary specialty primarily made with pig or cow brain. After cleaning and processing, it is cooked in water or broth and seasoned with ingredients such as scallions, ginger, garlic, and cooking wine, resulting in a delicate and tender texture.

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