Shang Er Liang Liu Shuan Rou Guan (Shunyì Er Zhong Middle School Branch)
火锅 · ⭐ 4.4
No. 101D, Building Jia-27, Shimen Yuan, Qianjin Garden, Shimen North Street
Dishes
Second Floor Secret Tender BeefThin slices of tender beef marinated in a secret sauce and quickly stir-fried. Main ingredients are beef and vegetables, with careful heat control to maintain tenderness.
Second Floor Spicy PepperSecond Floor Spicy Pepper is a Sichuan dish mainly seasoned with Sichuan pepper. It is usually made with meat or vegetables. The main ingredients include Sichuan pepper, chili peppers, and various seasonings, cooked by stir-frying or boiling, with a spicy and numbing flavor.
Second Floor Sesame SauceNumber two floor sesame sauce is a cold dish primarily seasoned with sesame paste, typically made by mixing shredded cucumber, bean sprouts, and carrots with garlic, soy sauce, vinegar, and sugar.
Dingxi Wide Rice NoodlesDingxi wide rice noodles, made primarily from flat potato starch noodles, are cooked and then mixed with seasonings and toppings such as chili oil, Sichuan pepper powder, and green onions. The dish is characterized by the smooth, tender texture of the wide noodles combined with the spicy and fragrant seasonings, offering a unique taste experience.
Hand-held Oil Tofu SkinHand-held oil tofu skin is a dish made primarily with oil tofu skin, sliced and stir-fried with葱姜蒜、辣椒 and seasonings like soy sauce and salt until flavorful. Minimal additives highlight the tofu skin's texture and seasoning blend.
Niu Jie Lamb and MuttonNiu Jie lamb and mutton is a dish primarily made with fresh lamb, typically using meat from the leg or shoulder of the sheep. After being sliced or cut into pieces, the meat is marinated with seasonings such as scallions, ginger, garlic, and cooking wine, then cooked by stir-frying or stewing. Some recipes include vegetables like onions and carrots to enhance the flavor.
Fresh Sliced Lamb Leg from NiujieNiu Jie fresh-cut lamb hind leg is a dish made from fresh lamb hind leg meat, sliced thin and typically eaten raw or briefly blanched to preserve its natural flavor.
Fresh Lamb SkewersFresh lamb is cut into pieces and threaded onto bamboo skewers. Slowly grilled over charcoal, the meat becomes tender and juicy, with simple seasonings enhancing the original aroma of the lamb.
Vegetarian DumplingsVegetarian dumplings are a dish made from vegetables. Main ingredients include tofu, carrots, and mushrooms. After being chopped, they are mixed together with an appropriate amount of starch and seasonings, stirred evenly, then shaped into balls and deep-fried until golden and crispy.
Goat Spine Hot Pot羊蝎子 is a dish primarily made from lamb spine bones, named for its resemblance to a scorpion. The preparation typically involves blanching the lamb bones to remove any odor, then adding various spices and seasonings such as green onions, ginger, garlic, Sichuan peppercorns, star anise, and soy sauce, followed by slow stewing until the meat becomes tender and the marrow becomes richly fragrant.
Sweet and Sour PeanutsPeanuts in aged vinegar is a cold dish made by mixing shelled, boiled peanuts with vinegar, sugar, salt, garlic, and a touch of chili for flavor.
Duck BloodDuck 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.
Yin-Yang Hot Pot Base鸳鸯锅底 is a classic choice for hot pot, consisting of two different flavored broths—typically one spicy and numbing, and the other mild. The spicy broth is made by simmering chili peppers, Sichuan peppercorns, and other spices, resulting in a rich, stimulating flavor that awakens the appetite. The mild broth is based on clear soup or bone broth, offering a refreshing taste ideal for cooking a variety of ingredients.