Yaogupo Handheld Skewers (Nanhu Xianglu Branch)

Name: Yaogupo Handheld Skewers (Nanhu Xianglu Branch)
Rating: 3.5

火锅 · ⭐ 3.5

No. 153, Section 2, Meian Road

Dishes

Spicy Triple Layer Tripe
Spicy beef tripe is a Sichuan dish where sliced tripe is blanched in a special spicy and numbing broth made with fermented broad bean paste, Sichuan peppercorns, chili, ginger, and garlic. Served with red oil and scallions, it's crisp and tender.
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.
Hot Pot Noodles
Hot 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 Hot Pot Skewers
Spicy skewers are a dish where various ingredients like meat, seafood, vegetables, and tofu are threaded onto bamboo sticks and cooked by boiling or grilling. The broth is made from spices and chili peppers.
Secret-Recipe Brain
A Sichuan dish made with pig brain marinated in a secret spice blend and steamed to perfection, offering a rich, smooth texture and savory flavor.