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Yuji Nanpai Spicy Hot Pot (Green City Store)

小吃快餐 · ⭐ 4.3

B1, Lida Shopping Center, No. 216, Tongchuan Road

Dishes

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  Base Seasoning

  A base seasoning used in cooking, primarily made by stir-frying a blend of spices, chili peppers, Sichuan peppercorns, doubanjiang (fermented broad bean paste), ginger, garlic, and scallions. It serves as the foundational flavoring for hot pot, spicy boiled noodles, and other similar dishes. Through simmering or stir-frying, the various spices and seasonings meld together to create a rich and aromatic taste.
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  Hand-Kneaded Noodles

  Hand-pulled noodles are a traditional noodle dish made primarily from flour, crafted by hand. The wide and thick noodles have a chewy texture and are commonly served with various soups or seasonings, making them a popular choice on family dinner tables.
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  Tripe

  Tripe, primarily made from the rumen of cattle, is finely processed to achieve a tender texture. It is typically sliced and served with spicy hot pot or cold dressing, offering a crisp and refreshing taste—making it a popular choice in hot pot dishes.
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  Tender Fish Meat

  Fresh fish meat is marinated and quickly stir-fried to achieve a tender, smooth texture, served with a savory sauce made from ginger, garlic, and scallions.
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  Tomato-flavored Broth

  Tomato-flavored broth uses fresh tomatoes as the main ingredient, stir-fried with chopped onions, garlic, and ginger, then simmered with water or stock to create a rich tomato base. A touch of sugar and salt enhances the sweet-sour flavor.
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  Premium Lamb

  Selected lamb is primarily made from high-quality lamb, cut into pieces and prepared by stewing or grilling. Basic seasonings such as green onions, ginger, and garlic may be added during cooking to eliminate膻味 (mutton odor) and enhance flavor.
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  老坛酸菜锅底

  老坛酸菜锅底以传统发酵的老坛酸菜为主要食材，搭配猪骨或鸡架熬制高汤，加入姜片、蒜瓣、辣椒等辅料煮制而成。酸菜经过长时间自然发酵，口感酸爽，与汤底融合后形成浓郁风味。
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  Old Chengdu Hot Pot Flavor

  A spicy and aromatic hot pot flavor from old Chengdu, made with beef, tripe, and other ingredients in a rich, numbing broth.
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  Old Chongqing Hot Pot

  A traditional Sichuan hot pot made with beef tallow and spices, served with fresh ingredients like tripe, duck gizzard, and intestine, known for its spicy and numbing flavor.
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  Fresh Chili Spicy

  A Sichuan dish featuring fresh green and red chilies and Sichuan peppercorns, stir-fried to deliver a bold, numbingly spicy flavor.
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  Duck Blood

  Duck 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.
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  Spicy and Tossed Flavor

  Spicy and numbing mixed flavor is a dish primarily made with various vegetables and meats, combined with a specially prepared spicy and numbing sauce. Ingredients include tofu skin, meat slices, and green vegetables. After cooking, they are thoroughly mixed with the spicy sauce, resulting in a rich, spicy, and aromatic taste.
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  Spicy Hot Pot

  Spicy hot pot is a Chinese fast food dish primarily made with various vegetables, meats, and soy products. Ingredients include tofu skin, greens, meat slices, fish balls, etc., which are quickly cooked at high temperature to preserve their original flavors. Finally, a specially prepared spicy and numbing sauce is poured over, and seasonings and sesame seeds are sprinkled on top to complete the dish.

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