Zhou's Spicy Hot Pot (Wulidun Branch)
火锅 · ⭐ 3.7
No. 72, Wulidun Dong Street
Dishes
Zhou's Spicy SkewersA spicy Sichuan-style skewer dish featuring various ingredients cooked in a fiery broth, known for its bold flavors and numbing heat.
Oil DipSichuan 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.
Hot Pot NoodlesHot pot rice noodles are made primarily from rice noodles, softened with hot water and cooked in a hot pot. Common ingredients include beef, pork, vegetables, bean sprouts, and tofu, simmered in a special hot pot base or clear broth.
Special Dry DipA spicy and aromatic condiment made from chili, Sichuan pepper, sesame, and peanuts, commonly used as a dipping sauce for hot pot or cold dishes in Sichuan cuisine.
Brain tissueBrains are the brain tissue of animals, typically pork brains. The preparation methods are mostly stewing or grilling, combined with spices and seasonings to make the texture tender and the aroma rich.
Duck BloodDuck 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.