Close

赵美丽重庆火锅(昆明吾悦广场店)

火锅 · ⭐ 4.4

Shop No. S7-7102A–7103B, 1st Floor, Flower Street, Wuyue Plaza

Dishes

• 

  7-Second Potato Noodles

  A quick and refreshing dish made by briefly blanching shredded potatoes for just 7 seconds, then tossing with garlic, vinegar, and chili oil for a crisp, tangy bite.
• 

  Shaved Assorted Vegetables Platter

  A cold dish featuring finely sliced vegetables such as carrots, cucumbers, and radishes, lightly dressed for a refreshing taste.
• 

  Cold Pot Blood

  A Sichuan dish made by stir-frying pig or beef blood with chili, Sichuan pepper, garlic, and ginger, resulting in a smooth, spicy, and savory flavor.
• 

  Braised Pork Intestines

  Stewed pork intestines is a traditional dish primarily made with pork intestines. The preparation involves thoroughly cleaning the intestines, then simmering them in a seasoned braising liquid made from soy sauce, cooking wine, and spices until fully flavored, and finally slicing them for serving.
• 

  Shredded Potatoes

  Potato threads is a dish made primarily from potatoes, sliced into细丝 and usually blanched or fried before being stir-fried with葱,姜,蒜 and seasonings like salt and soy sauce.
• 

  Sliced Pork Kidney with Big Knife

  Big Knife腰片 is a dish primarily made with pig kidneys. During preparation, the pig kidneys are sliced into thin, uniform pieces using precise knife skills. Typically, the slices are marinated with a specially prepared seasoning before cooking to maintain their tender and fresh texture.
• 

  Tender Beef

  Tender beef is a dish made by quickly stir-frying or blanching marinated beef. Tenderloin or shank cuts are sliced, marinated, then cooked with vegetables or other ingredients to retain tenderness.
• 

  Fresh Beef Tripe from the Slaughterhouse

  Fresh beef tripe from the slaughterhouse, made from fresh cow tripe that has been carefully processed to maintain its tender texture. Stir-fried with a specially prepared chili sauce and spices, allowing the tripe to fully absorb the aromatic flavors of the seasonings and presenting an enticing color.
• 

  7-Second Blanched Sea Moss

  A refreshing cold dish made by briefly blanching fresh sea moss for 7 seconds and dressing with garlic, vinegar, and soy sauce.
• 

  Fried Bean Curd with Bubbles

  A spicy Sichuan-style dish made by quickly blanching thin tofu slices and tossing them with chili oil, garlic, and herbs for a crisp, flavorful bite.
• 

  Butter Pot

  A牛油锅 is made by stir-frying beef tallow with fermented broad bean paste, chili, Sichuan peppercorns, and other seasonings, then boiling with broth or water to serve as a base for涮 (hot pot) dishes like beef, tripe, and beef gullet.
• 

  Ultimate Taro Mud Bucket

  Fresh taro is steamed, mashed, and mixed with milk, sugar, and butter to create smooth taro paste. Serve chilled in a container, topped with coconut flakes or nuts.

Reviews