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Wei Shu Wu · Chengdu Hot Pot (Muping Store)

火锅 · ⭐ 4.6

88 meters east of the intersection of Xincheng Street and Xiguan Road, south side of the road

Dishes

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  Linqu Small Goat

  Linqu small goat uses locally sourced high-quality young goats, slowly stewed using traditional methods to preserve natural flavor. Main ingredients include young goat meat, ginger slices, green onions, and cooking wine. The meat is tender with rich aroma.
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  Cold Pot Fresh Duck Blood

  Cold pot fresh duck blood is a unique dish whose main ingredient is fresh duck blood. The preparation involves gently blanching the duck blood and then soaking it in a specially prepared cold sauce to maintain its tender texture. The cold sauce is made by mixing garlic paste, ginger, soy sauce, vinegar, and other seasonings, adding rich layers of flavor to the duck blood.
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  Spicy Tender Beef with Sky Pepper

  A Sichuan dish featuring tender beef stir-fried with sky peppers, delivering a spicy and aromatic flavor.
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  Zhang Fei's Covered Tripe

  A Sichuan dish made with fresh tripe stir-fried with chili and Sichuan peppercorns, offering a crisp texture and numbing-spicy flavor.
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  Hand-Cut Lamb Thigh

  Hand-cut lamb flank is a dish primarily made with lamb flank meat. The lamb flank is hand-sliced into thin pieces, marinated with a specially prepared seasoning, and then cooked using techniques that preserve its tenderness. During cooking, additional spices and vegetables can be added according to personal taste.
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  Fresh Hand-Cut Lamb

  Hand-cut fresh mutton, made from freshly selected lamb and meticulously sliced by hand. The mutton slices are as thin as cicada wings, cooking instantly in the pot while preserving the meat's tenderness and nutritional value. With a simple hot pot method, you can savor the authentic flavor of the mutton.
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  Premium Snowflake Beef

  Premium Wagyu beef from the tenderloin, with fine texture and even marbling. Sliced and quickly seared or涮煮 to retain tenderness and juiciness.
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  Flame-Grilled Beef

  Flame beef is a dish made with beef and vegetables like onions and green peppers, stir-fried quickly at high heat. Seasonings such as soy sauce, cooking wine, and oyster sauce are added, then hot oil or alcohol is poured to create a flame effect that enhances the aroma.
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  Rose Tamarind Jelly

  A dessert made from桃胶, rose petals, and rock sugar, slowly simmered to create a smooth, fragrant treat known for its beauty-enhancing properties.
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  Linglong Fresh Beef

  Fresh beef cubes stir-fried with vegetables, tender and flavorful, a classic Chinese dish.
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  Premium Lamb Rolls

  Premium lamb rolls are made by slicing fresh lamb meat into thin pieces, rolling them into cylindrical shapes, and then steaming or quickly stir-frying with辅料 such as green onion segments and ginger slices. The meat is tender and flavorful.
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  Mustard greens

  Gongcai, 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.
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  Zhao Yun Noodles with Duck Intestines

  A spicy Sichuan-style dish featuring thin noodles and tender duck intestines stir-fried with chili, garlic, and fermented bean paste.
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  Fresh Sliced Wagyu Sirloin

  Freshly sliced Wagyu beef is a dish made from premium Wagyu beef. The Wagyu beef is finely cut to preserve its tender texture and cooked with simple seasonings to highlight the natural flavor and tenderness of the beef.
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  Golden Matsusaka Pork

  A dish made with Matsusaka pork belly, marinated and deep-fried until golden brown, resulting in a crispy exterior and tender interior.
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  Brown Sugar Tofu Pudding

  Black sugar tofu pudding is made with delicate tofu pudding as the main ingredient, seasoned with a unique black sugar syrup. The tofu pudding is carefully crafted for a smooth texture, then drizzled with sweet black sugar sauce to create a delightful dessert.
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  Black Tiger Shrimp Dumplings

  Black tiger shrimp balls are made from fresh black tiger shrimp, which are deveined and washed before being minced into a shrimp paste. A suitable amount of starch and egg white is added and mixed until smooth. During cooking, the shrimp paste is squeezed into boiling water to set its shape, then cooked through and removed. It is served with clear soup or seasonings, offering a鲜嫩口感 and rich shrimp flavor.

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