Yu La Quan Mei Wa Xian Yu Hot Pot (Xindu Branch)
火锅 · ⭐ 4.7
No. 1050, Middle Section of Shulong Avenue
Dishes
Triangle PeakA traditional Chinese dish made with pork spine and spices, slow-cooked to tender perfection, resembling a mountain peak in shape.
Braised Pig IntestinesA Chinese dish made by slow-cooking pig intestines with spices and seasonings until tender and flavorful.
Signature CatfishA signature catfish dish made with fresh fish, stir-fried in a spicy Sichuan-style sauce, served with vegetables and aromatic spices.
Signature Spicy Hot Pot BaseA rich, spicy hot pot base made with beef tallow, fermented broad bean paste, Sichuan peppercorns, and chili peppers, enhanced with traditional Chinese herbs for a bold, aromatic flavor.
Hubei-style Braised PeanutsA traditional snack from Hubei made by slow-cooking fresh peanuts in a seasoned broth with aromatic spices, resulting in a rich, savory flavor.
Spicy Drinking BeansSpicy drinking beans made with fresh soybeans and aromatic spices, perfect as a snack with alcoholic beverages.
Premium Frog LegsPremium frog legs simmered in spicy Sichuan sauce with vegetables, offering a rich and numbing flavor.
Classic Hot PotA traditional Sichuan hot pot made with spicy broth and various meats, vegetables, and seafood, served in a communal pot.
Fried Rice with EggsFried rice with eggs is a home-style dish primarily made from rice, eggs, and green onions. The method involves breaking up leftover rice, mixing eggs with a pinch of salt, heating a wok with oil, pouring in the egg mixture to cook until set, then adding the rice and stir-frying. Finally, sprinkle with chopped green onions and适量 salt, and stir-fry evenly.