Close

Yu Weizui Hot Pot (Qian Bai Hui Branch)

火锅 · ⭐ 4.1

No. 50-132, Daxuecheng North Road

Dishes

• 

  Sliced Pork Kidney with Big Knife

  Big Knife腰片 is a dish primarily made with pig kidneys. During preparation, the pig kidneys are sliced into thin, uniform pieces using precise knife skills. Typically, the slices are marinated with a specially prepared seasoning before cooking to maintain their tender and fresh texture.
• 

  Fresh Beef Tripe from the Slaughterhouse

  Fresh beef tripe from the slaughterhouse, made from fresh cow tripe that has been carefully processed to maintain its tender texture. Stir-fried with a specially prepared chili sauce and spices, allowing the tripe to fully absorb the aromatic flavors of the seasonings and presenting an enticing color.
• 

  Handmade Shrimp Paste

  Handmade shrimp paste is made from fresh shrimp meat, which is carefully processed to remove shells and veins, then finely chopped into smooth shrimp paste. Through stirring and pounding, the shrimp becomes more elastic. Finally, the shrimp paste is shaped into balls and boiled to achieve a delicate, tender texture.
• 

  Beef Skin Tofu

  Stir-fried tofu skin is a dish made primarily with tofu slices or cubes, pan-fried until golden and then stir-fried with soy sauce, sugar, scallions, ginger, garlic, and sometimes chili or doubanjiang for extra flavor and chewy texture.
• 

  Special Dry Oil Dip

  A spicy and aromatic condiment made from beef tallow, chili, Sichuan pepper, and fermented bean paste, commonly used in Sichuan hot pot or cold dishes.
• 

  Premium Fresh Duck Intestines

  Premium fresh duck intestine is a dish made primarily from fresh duck intestines, cleaned and quickly blanched or stir-fried to retain its crisp tenderness. Enhanced with garlic slices, chili, and green onions.
• 

  Homemade Old Tofu

  Homemade old tofu is made by soaking soybeans, grinding them into pulp, boiling the mixture, and adding a coagulant like gypsum or brine. Temperature and setting time must be carefully controlled to achieve a firm, elastic texture. It can be eaten as-is or used in frying, stir-frying, or stewing.
• 

  Imperial Lady Fish Slices

  A dish featuring tender fish slices cooked in clear broth with vegetables like mushrooms and carrots, known for its delicate flavor and elegant presentation.
• 

  Snowflake Wagyu Beef

  Snowflake beef is made from high-quality beef, carefully sliced to maintain a tender and juicy texture. When cooked with a specially prepared sauce and simply pan-seared, it offers a delicate texture and rich flavor.
• 

  Pork Meatballs with Cilantro

  A traditional Chinese dish made of minced pork and chopped cilantro, shaped into balls and cooked by boiling or frying.
• 

  Freshly Sliced Pork Shoulder

  Freshly sliced pork shoulder marinated in a secret sauce and braised until tender, offering a rich, savory flavor.
• 

  Fresh Tripe and Duck Intestine Combo

  A classic Sichuan hot pot dish featuring fresh tripe and duck intestine, quickly blanched for a crisp texture and served with spicy dipping sauce.
• 

  Flower Pepper Beef

  Flower pepper beef is a dish primarily made with fresh Sichuan peppercorns and tender beef. The preparation involves slicing the beef thinly, marinating it with seasonings, then quickly stir-frying it together with fresh flower peppers to retain the tenderness of the beef and the aromatic freshness of the peppercorns.
• 

  Fresh Junghua Stir-fry

  A dish made with fresh Junghua mushrooms stir-fried with green peppers and garlic, offering a crisp and refreshing taste.

Reviews