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Ye Shanjiao · Guizhou Street Food Hot Pot

火锅 · ⭐ 3.7

Lane 699, Fengfu Road

Dishes

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  Kaili Red Sour Soup Base

  The Kaili red sour soup base uses the local specialty red sour soup as its main foundation, with key ingredients including tomatoes, chili peppers, Sichuan pepper (Litsea cubeba), glutinous rice flour, and various wild mushrooms. The preparation involves stir-frying tomatoes and chili peppers until fragrant, then adding water to simmer. Next, Sichuan pepper and glutinous rice flour are added to adjust the texture, followed by the inclusion of wild mushrooms to stew into a rich, thick broth.
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  Dry Pot Beef Tendon

  A spicy Sichuan dish made with beef tendon and vegetables, stir-fried in a dry pot with chili and Sichuan peppercorns for a bold, aromatic flavor.
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  Freshly Sliced Beef

  Freshly sliced beef is a dish made with fresh beef, typically from tenderloin, shank, or flank. Sliced thin or in small pieces, it can be marinated and cooked by stir-frying, boiling, simmering, or grilling to retain its tender texture.
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  Crispy Pork Cracklings with Potato

  A savory dish of crispy fried potato slices mixed with crunchy pork cracklings, popular in southwestern China.
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  Sour Cabbage with Fish Mint

  Suancai Zhe'ergen is a cold dish primarily made with sour cabbage and Houttuynia cordata (Zhe'ergen). Wash and cut the Houttuynia cordata into segments, chop the sour cabbage finely, mix them together, and season with salt, chili oil, minced garlic, and sesame oil. Mix well and serve. The preparation is simple and does not require heating.
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  Wild Pepper Dry Pot Beef

  A spicy stir-fry dish featuring beef and wild peppers, cooked in a dry pot for intense flavor.
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  Mixed Wild Greens Platter

  Wild Vegetable Platter is a dish primarily made with various fresh wild vegetables. The preparation is simple: wash the wild vegetables, arrange them neatly on a plate, and add an appropriate amount of seasoning to enjoy the original fragrance of the wild vegetables.
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  Spicy Douban Sauce Hot Pot Base

  Spicy doubanjiang broth uses doubanjiang as the main seasoning, stir-fried with chili, garlic, ginger, and scallions. Key ingredients include doubanjiang, dried chilies, garlic, ginger, and scallion segments. After sautéing to release aroma, add water or stock and boil to create a rich base. Commonly used for hot pot or stewing dishes.
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  Freshly Sliced Beef for Hot Pot

  Freshly sliced beef is quickly cooked in a hot pot, offering tender and flavorful meat with minimal seasoning.

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