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Chengdu Biaobiao Four-He-Yuan Hot Pot (Wenshu Temple Branch)

火锅 · ⭐ 4.7

No. 4, Building A-102, Lengqian An Street

Dishes

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  9-Second Noodles with Fresh Duck Intestine

  A quick-cooked Chinese dish featuring fresh duck intestine and thin noodles, stir-fried rapidly to retain tenderness and flavor.
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  Five-Spice Puffed Tofu

  Five-spice puffed tofu is made from soybeans through soaking, grinding, boiling, coagulation, cutting, and frying. It has a crispy exterior and soft interior with a five-spice flavor.
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  Fresh Large Green Shrimp

  Fresh large green shrimp, carefully chilled to preserve freshness, typically steamed or blanched simply to highlight its natural flavor and tenderness.
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  Cold Pot Blood Dish

  A dish made with fresh pig's blood, slowly cooked at low temperature and served chilled, known for its smooth texture and spicy flavor.
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  Shredded Yellow Tripe

  Thousand-threaded yellow throat is a dish made from pig or beef yellow throat, sliced into fine threads after cleaning, then stir-fried with scallions, ginger, and garlic. It's blanched to remove odor, then cooked with seasonings for a crisp texture and rich aroma.
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  Braised Chicken Feet with Tiger Skin Texture

  Chicken feet are first blanched and deep-fried until the skin becomes wrinkled like tiger skin, then simmered in a savory sauce made of soy sauce, star anise, cinnamon, and other spices for rich flavor.
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  Fresh Beef Tripe from the Butcher

  A classic Sichuan dish made with fresh beef tripe, quickly blanched and tossed in a spicy dipping sauce for a crisp, flavorful bite.
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  Small Red Pot

  Xiao Hong Pot is a stewed dish primarily made with pork, cabbage, and vermicelli. Pork slices are cooked with cabbage and vermicelli in a pot with water or broth, simmered over medium-low heat until tender. Add ginger and scallions for enhanced flavor.
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  Fizzy Five-Spice Tofu Skin

  A dish made by frying marinated tofu skin until crispy, seasoned with five-spice powder and soy sauce for a savory, aromatic flavor.
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  Freshly Sliced Yak Sirloin

  Freshly sliced yak sirloin, a premium cut from high-altitude yak, known for its tender texture and rich flavor. Perfect for hot pot or quick stir-fry.
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  Yak Sashimi

  Fresh yak meat is sliced thin and served raw, offering a tender and savory experience typical of Tibetan cuisine.
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  Highland Yak Sashimi

  Highland Yak Sashimi is a raw dish made from the fresh meat of highland yak, sliced finely and eaten directly. It emphasizes the original flavor and freshness of the ingredients, with a delicate and elastic texture.
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  Highland Fresh Cut Yak Tonglong

  Highland fresh cut yak tongue is made from high-quality yak meat, freshly cut and cooked in traditional ways, with tender texture and unique highland flavor.
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  Highland Fresh Sliced Yaks Meat

  Freshly sliced yak meat from highlands, quickly blanched to retain tenderness and natural flavor.

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