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Wan Qian Qian Oil Marinated Skewers (Shan Shui Peninsula Branch)

火锅 · ⭐ 4.4

No. 30, Xinyi Road, Annex No. 6

Dishes

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  Sichuan Skewers

  Sichuan skewers are a dish where various ingredients are threaded onto bamboo skewers and cooked in a spicy and numbing broth. Main ingredients include beef, lamb, chicken, tofu, vegetables, and mushrooms, chosen according to personal preference. To prepare, cut the ingredients into pieces, thread them onto skewers, then boil them in a spicy and numbing broth. Dipping sauce can be added when eating.
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  Rabbit Kidney

  Rabbit kidney is a dish made by stir-frying or deep-frying sliced rabbit腰部 muscle, known for its tender and chewy texture.
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  Spicy Hot Pot Noodles

  Spicy hot pot noodles is a delicacy made primarily with hot pot noodles, paired with vegetables such as bean sprouts and seaweed, and cooked using a specially prepared hot pot base. During preparation, the noodles are boiled until tender, then mixed with various ingredients and seasonings before being topped with a spicy, aromatic hot pot broth to fully absorb its rich flavors.
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  Spicy Roast Duck

  Mao Kao Ya is a dish featuring roast duck as the main ingredient, paired with various vegetables and spices. The duck is carefully roasted to achieve tender meat and crispy skin. It is then sliced and cooked together with vegetables in a specially prepared spicy sauce, absorbing the rich, spicy flavor of the broth. Finally, it is garnished with chopped green onions and sesame seeds for added aroma and visual appeal.
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  Traditional Boiled Plum Syrup

  Traditional-style homemade hawthorn plum tea, made primarily with black plums and supplemented with hawthorn berries, licorice, and other medicinal herbs, slowly simmered for a long time. The tea has a bright red color, a balanced sweet-and-sour taste, and a subtle herbal aroma—ideal for cooling down in summer.
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  Small Bowl Brain Custard

  A Sichuan-style dish made with pig brain, seasoned with chili oil and fermented bean paste, served in small bowls for a rich, spicy flavor.
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  Signature Spicy Red Pot

  Signature spicy red broth is made with beef tallow, chili, and Sichuan peppercorns, along with various spices. Main ingredients include beef, tripe, duck blood, bean sprouts, and more, all cooked in the red broth.
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  Signature French Fries

  Signature fries made from fresh potatoes, sliced and deep-fried to a crispy exterior and soft interior. Served with salt or accompanied by ketchup, mayonnaise, or other dipping sauces.
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  Oil-Boiled Brain

  A Sichuan-style dish made by slow-cooking pig brain in a seasoned oil-based broth, resulting in a rich, tender texture and savory flavor.
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  Special Roasted Milk Tea

  A premium blend of black tea and fresh milk, sweetened and slowly roasted to develop a rich, smoky aroma and smooth, caramelized flavor.
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  Crispy Fried Pork

  Crispy fried pork is a dish made primarily from fatty pork belly, which is marinated and then deep-fried until golden and crunchy. The pork belly is sliced thinly, marinated with a special seasoning to absorb flavor, and then quickly fried in hot oil until the slices turn golden and crispy.
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  Egg Bao Cake

  A traditional Sichuan snack made by baking egg batter in a special iron pan, often filled with sweet or savory ingredients like red bean paste or meat floss.
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  Yin-Yang Hot Pot

  A double-boiled hot pot is a divided-style hot pot, typically split into two parts: one side with a clear or spicy broth, and the other with a different flavor (such as mushroom soup or tomato soup). Main ingredients include beef, lamb, seafood, vegetables, tofu products, and various meatballs, which are cooked in different broths.
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  Spicy Beef

  Spicy beef is a dish made primarily from beef, seasoned with various spices and chili peppers. First, the beef is sliced and marinated, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, while fully absorbing the flavors of the spicy seasoning.

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