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Xiao Chuan's Chengdu Hot Pot (Shangbu Branch)

火锅 · ⭐ 4.6

Kaisheng International Plaza, Xicha Road

Dishes

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  One-Meter Lamb

  A dish made with fresh lamb, slowly stewed with spices to create a rich and savory flavor, often served with vermicelli or vegetables.
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  Three-color Tofu Skin

  Three-color tofu skin is a dish made primarily with tofu skin, paired with carrots, green peppers, and wood ear mushrooms. After soaking, the tofu skin is cut into pieces and stir-fried with the vegetables and seasonings until fully cooked and flavorful.
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  Layered Tripe

  Qian Ceng Du is a traditional dish primarily made from pork stomach. During preparation, the pork stomach is carefully processed and sliced into thin pieces, then cooked using a unique technique that creates a layered appearance. It is seasoned with appropriate spices and finally prepared to perfection.
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  Xiao Chuan's Duck Intestines

  A Sichuan-style dish made with fresh duck intestines stir-fried with garlic, chili, and Sichuan peppercorns, offering a crisp texture and spicy flavor.
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  Chengdu Classic Trio

  A classic Sichuan dish consisting of three popular cold dishes: Husband and Wife's Lung Slice, Cold Chicken Thread Salad, and Spicy Pork Dumplings, known for its bold, numbingly spicy flavor.
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  Signature Three-Flavor Hot Pot

  A hot pot featuring three distinct flavors—spicy, sour-spicy, and clear—served with beef, tripe, and vegetables, simmered to perfection.
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  Invincible Tripe

  A classic Sichuan dish made with fresh beef tripe, quickly blanched and tossed with garlic, cilantro, chili oil, and other seasonings for a crisp, spicy, and numbing flavor.
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  Australian Wagyu Beef

  Australian wagyu beef features premium imported beef with fine texture and even fat marbling. Sliced and quickly blanched or涮 cooked to retain tenderness, it pairs well with vegetables and mushrooms.
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  Striped Beef

  Striped beef uses cuts with marbled fat, such as sirloin or ribeye, sliced and cooked by pan-searing, grilling, or stir-frying to preserve tenderness and rich fat aroma.
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  Boneless Duck Feet

  Fresh duck feet are deboned and marinated in a secret sauce, then steamed until tender and flavorful—ideal for elegant cold dishes.
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  菌王鸳鸯锅

  菌王鸳鸯锅以多种新鲜菌类为主料，包括香菇、金针菇、杏鲍菇等，搭配牛油和清汤两种锅底，形成鸳鸯格局。食材先焯水或煮熟后，放入锅中涮煮食用，可配以肉类、豆制品及蔬菜。
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  Antler Mushroom

  Venison mushroom is a dish featuring venison mushrooms as the main ingredient. Fresh mushrooms are cleaned, sliced or used whole, and cooked by stir-frying, stewing, or pairing with meat. Aromatics like scallions, ginger, and garlic are commonly added to enhance flavor while preserving the tender texture.
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  Spicy Chicken Feet

  Spicy chicken feet is a dish made primarily from chicken claws, blanched and then simmered or marinated with chili, Sichuan pepper, ginger, garlic, and doubanjiang, resulting in a chewy texture and rich flavor.

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