You Wei Qing Nian Street Food Hot Pot (Jin Qin Road Branch)
火锅 · ⭐ 4.1
Ground-floor commercial unit, No. 2 Courtyard, South 2nd Lane, Jin Qin Road, Xi'an Road Subdistrict (near Exit D of Baiguolin Metro Station)
Dishes
Premium Brain DishA delicacy made from premium pork or beef brain, gently simmered in clear broth with ginger and scallions for a tender, rich flavor.
Half-pound Steamed Fresh Duck IntestineHalf-pound steamed fresh duck intestine is a Chinese dish made with fresh duck intestines, washed, seasoned, and steamed in a steamer. It has a crisp texture and a delicious taste.
Half-pound Fresh BeefFresh beef fillet, sliced and stir-fried quickly with soy sauce, garlic, and ginger for a tender and savory dish.
Tender BeefTender beef is a dish made primarily with fresh beef, carefully marinated and then quickly stir-fried or lightly seared. The beef is tender and smooth in texture, paired with适量 vegetables and seasonings to bring out the authentic, rich meat flavor.
Giant Big Plate Fresh BeefGiant Big Plate Fresh Beef is a Chinese dish made with fresh beef brisket, cooked with scallions, ginger, garlic and other seasonings. The meat is tender and flavorful.
Dried Flower VegetableDried cauliflower is a dehydrated vegetable made from fresh cauliflower. It's prepared by blanching and drying the florets to remove most moisture for storage. Rehydrate with warm water before stir-frying, stewing, or making soup.
Beef TendonBeef tendon is a dish made primarily from牛's tendons, typically prepared by blanching, stewing, or braising to achieve a soft yet chewy texture. Common seasonings include green onions, ginger, soy sauce, and cooking wine, slowly simmered until fully flavored.
White Layered CakeBai Qian Ceng is a dish made primarily with pork and tofu skin. The tofu skin is filled with seasoned pork, rolled layer by layer, then steamed to create a rich, layered texture.
Premium Crispy TripePremium crispy beef tripe made from fresh ox tripe, cleaned and blanched, then sliced and stir-fried quickly with葱段、姜片、蒜片 for a crisp, elastic texture.
Mustard greensGongcai, also known as Tai Gan, is a dried vegetable made from the fleshy stems of lettuce-family plants through processes such as sun-drying and pickling. It has a bright green color and a crisp texture. To prepare, soak it in water first, then mix with seasonings.
Gongcai Meat SlurryA Chinese dish made with gongcai and minced pork, shaped into tender meatballs or patties and steamed or pan-fried for a fresh, savory flavor.
Bawang Ice JellyA refreshing sweet dessert made from starch jelly, topped with red sugar syrup, peanuts, and fruits, popular in Sichuan during summer.
Spicy Red PotA spicy Sichuan-style hot pot dish made with beef, tripe, and blood sausage, simmered in a fiery red broth of chili and Sichuan peppercorns.
Duck BloodDuck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.