Xin Yucheng · Sichuan Cuisine · Hot Pot (Quzhuang Branch)
火锅 · ⭐ 4.4
No. 419, Huanshi East Road (240 meters from Qizhuang Overpass; right-hand side after exiting Metro Exit E)
Dishes
Spicy Chicken with Chili SauceSpicy chicken is a dish made primarily from chicken, seasoned with chili peppers, Sichuan peppercorns, scallions, ginger, garlic, and other spices. The chicken is boiled until tender, then shredded and drizzled with a specially prepared spicy and numbing sauce. Finally, it is garnished with crushed peanuts and cilantro.
Spicy Beef and Ox Tripe Slices夫妻肺片 is a traditional Sichuan dish made primarily from beef lungs and beef tongue, seasoned with chili oil, Sichuan pepper powder, and other spices. The ingredients are first braised, then sliced and mixed with the seasonings, finally garnished with chopped green onions and sesame seeds.
Dry-Fried Green BeansDry-fried green beans is a home-style dish primarily made with green beans and minced pork. The preparation involves stir-frying the green beans until slightly charred, then adding seasonings and minced pork to cook through. Finally, garlic flakes are sprinkled before serving to enhance the aroma.
Spicy Stir-Fried CabbageDry Pot Shredded Cabbage is a home-style dish primarily made with cabbage. The preparation involves tearing the cabbage into pieces, then quickly stir-frying it in a dry pot with garlic, chili, and other seasonings until cooked, preserving the cabbage's crisp texture.
Sichuan Boiled BeefSichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
Chongqing-style Boiled Wuchang FishA Sichuan dish featuring fresh Wuchang fish simmered in a spicy and numbing broth with vegetables and chili peppers.
Chongqing Glutinous Rice CakeChongqing glutinous rice cake is a traditional snack made from steamed glutinous rice pounded into a soft dough, then coated with soy powder or brown sugar for a sweet, chewy texture.
Braised Turtle with Red SauceRed-braised turtle is a traditional delicacy made primarily with turtle, combined with various seasonings and spices, and slowly stewed for a long time. The preparation method includes processing the turtle, stir-frying the seasonings, adding the turtle to simmer until the broth becomes rich and the meat is tender and fall-off-the-bone.
Old Jar Sichuan-Style Fish in Sour Vegetable SauceOld jar sour vegetable fish is made with fresh, tender fish meat and pickled sour vegetables, carefully cooked with various spices and seasonings. The fish meat is smooth and tender, the sour vegetables are crisp and tangy, and the broth is rich and flavorful, perfectly blending sour, fresh, and aromatic tastes.
Zigong Stir-Fried TripeZigong stir-fried tripe is a Sichuan dish made with tripe and quickly stir-fried with chili, Sichuan pepper, and other seasonings. It has a fresh and tender texture with a spicy and fragrant flavor, representing a classic of Sichuan cuisine.
Zigong Stir-fried Pork KidneyA Sichuan dish featuring stir-fried pork kidney with vegetables, known for its spicy and numbing flavor.
Gongjiao SquabA dish made with young squab pigeon marinated in Gongjiao chili and steamed to tender perfection, offering a spicy and aromatic flavor.
Bold MaoxuewangA bold Sichuan-style hot pot dish made with duck blood, beef tripe, fish balls, and vegetables, simmered in a spicy chili and Sichuan pepper broth.
Spicy ShrimpSpicy shrimp is a dish made primarily with fresh shrimp, stir-fried with spices such as chili peppers and Sichuan peppercorns. The shrimp meat is tender and succulent, paired with aromatic spicy seasonings that create an enticing color and fragrance.