Secret Recipe Sour Cabbage Beef Biaoyuji (Anning University Town Branch)
火锅 · ⭐ 3.7
Unit 5-106, Jinhu Shengjing
Dishes
Beef and TripeA classic Sichuan hot pot dish featuring tender beef and crisp tripe, simmered in spicy red broth for a bold, flavorful experience.
PotatoA common root vegetable, often stir-fried, boiled, or roasted with other ingredients like peppers or meat.
Fried Pumpkin PancakesFried pumpkin cakes are made from pumpkin puree, glutinous rice flour, and a small amount of wheat flour. Mixed and kneaded into a dough, then divided and flattened before frying until golden and crispy. The outside is crunchy and the inside soft and chewy.
Fried Small Steamed BunsDeep-fried small steamed buns are a simple and popular snack, using small steamed buns as the main ingredient. To prepare, first steam the small buns until cooked, then coat them lightly with egg or batter, and finally fry in hot oil until golden and crispy. The finished product has an appealing color and a crunchy exterior with a tender interior.
Fried Stinky TofuFried stinky tofu is a snack made primarily from stinky tofu. The tofu is cut into suitable sizes and deep-fried until golden and crispy. The exterior is crunchy while the inside retains the delicate texture of the tofu.
Fried Beef IntestinesA dish made by frying cleaned beef intestines, resulting in a crispy exterior and tender interior, often seasoned with chili or cumin.
Secret Recipe BrothA secret-spice broth is simmered with beef tallow, doubanjiang, Sichuan peppercorns, dried chilies, ginger, scallions, garlic, star anise, cinnamon, and more for a rich, aromatic base.
Spicy and Numbing Broth without Pickled Mustard GreensMade with beef tallow, Sichuan peppercorns, dried chili peppers, and doubanjiang, stir-fried and then simmered in water. Reddish in color, rich in aroma, emphasizing spicy and numbing flavors, without pickled mustard greens, ideal for those who prefer bold tastes.