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Zhong Bu Wen Xiao Chuanchuan (Baicao Road Store)

火锅 · ⭐ 3.9

No. 159, Tianmu Road

Dishes

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  Ice Tomato

  A refreshing cold dish made from chilled tomatoes, lightly seasoned with sugar, salt, and lemon juice for a sweet and tangy flavor.
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  Dry Mom's Potato

  A home-style dish made with potatoes stir-fried with dried chilies, garlic, and ginger, delivering a spicy and savory flavor.
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  Affectionate Hot Pot Noodles

  Qingyi Mianmian Hot Pot Noodles is a hot pot dish made with rice noodles, beef, bean sprouts, and greens. Cooked rice noodles are blanched in hot pot broth, then mixed with vegetables and seasonings, topped with green onions or cilantro.
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  Spicy Mussels in Sauce

  Laozhi Huajia is a seafood dish made with fresh clams as the main ingredient, seasoned with a specially prepared sauce. After being cleaned thoroughly, the clams are soaked in a sauce made from soy sauce, vinegar, chili oil, and other seasonings, along with garnishes such as cilantro and garlic. The clams absorb the flavorful broth, resulting in a tender and smooth texture that is delicious and refreshing.
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  Crushed Flower Beef

  Chuihua beef is a dish featuring beef as the main ingredient, typically using tenderloin or shank sliced or shredded, stir-fried with vegetables like green and red peppers. The beef is marinated first, then quickly cooked with vegetables to keep it tender and crisp.
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  Fresh Skewers

  Fresh skewers are made by threading fresh ingredients like beef, chicken, and vegetables onto bamboo sticks and boiling them in a spicy Sichuan-style broth.
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  Premium Brain on the Stick

  A premium dish made from pork brain, stir-fried with spicy chili and Sichuan peppercorns, offering a rich, numbingly spicy 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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  Old Braised Quail Eggs

  Old braised quail eggs are made by boiling quail eggs and then slowly simmering them in a special old brine sauce. The sauce is typically made from soy sauce, sugar, spices like star anise, cinnamon, and Sichuan pepper, allowing the eggs to absorb rich flavors.
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  Old Chengdu Layered Tripe

  Old Chengdu thousand-layer tripe is a Sichuan dish using beef tripe as the main ingredient. Thin slices are layered and blanched or boiled to maintain a crisp, tender texture. Typically seasoned with chili, Sichuan pepper, garlic, ginger, and dressed in red oil or numbing oil to highlight its spicy, numbing, and fragrant flavors.
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  Yellow Rice Cake

  Huangba is a traditional snack made primarily from glutinous rice and cornmeal, often filled with brown sugar or red bean paste, steamed in bamboo tubes or molds. It has a soft, sticky texture with a subtle sweet aroma.

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