Wei Qing Tian River Hot Pot (Wuhou Branch)
火锅 · ⭐ 4.4
No. 5, West Section 1, Second Ring Road, Building 5, Floors 1–2
Dragon Mate tips
这家饭店位于No. 5, West Section 1, Second Ring Road, Building 5, Floors 1–2，是火锅风味的饭店，这家饭店口味偏重口（浓郁/咸香，部分锅底会辣）。Dragon Mate 推荐你优先尝试：Fresh Beef and Duck Intestine Stir-fry、Ancient Method Intangible Cultural Heritage Sour Soup Yang-Yang Pot、Sliced Pork Kidney with Big Knife。
如果你不吃猪肉，一定要在点餐前用 Dragon Mate App 的语音发音跟服务员明确说明“不要猪肉/不含猪肉”。
Restaurant guide
- City: Chengdu
- Category: 火锅
- Rating: 4.4
- Address: No. 5, West Section 1, Second Ring Road, Building 5, Floors 1–2
- Popular dishes: Fresh Beef and Duck Intestine Stir-fry, Ancient Method Intangible Cultural Heritage Sour Soup Yang-Yang Pot, Sliced Pork Kidney with Big Knife, Butchery Direct Supply Hand-Torn Fresh Tripe, Fresh Beef from Slaughterhouse
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Dishes
Fresh Beef and Duck Intestine Stir-fryThis dish features fresh beef and duck intestines stir-fried quickly to retain their tender texture and natural flavor, ideal for those who enjoy a crisp bite.
Ancient Method Intangible Cultural Heritage Sour Soup Yang-Yang PotA traditional sour soup pot using fermented ingredients and dual broth—spicy and clear—crafted with ancient techniques.
Sliced Pork Kidney with Big KnifeBig 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.
Butchery Direct Supply Hand-Torn Fresh TripeFresh beef tripe sourced directly from the slaughterhouse, hand-teared into strips and quickly blanched before serving, retaining its natural flavor with a crisp, tender texture.
Fresh Beef from SlaughterhouseFresh beef sourced directly from the slaughterhouse, sliced and quickly cooked to preserve tenderness and natural flavor.
Fresh Tripe from the SlaughterhouseFresh tripe is a dish made primarily with fresh pig stomach, which is cleaned, blanched, and stir-fried with seasoning. It has a crisp and elastic texture.
Shredded Large Crispy TripePremium beef tripe, braised and hand-shredded into large pieces, with a crisp texture and rich braising aroma.
Glutinous Rice Layered TripeA delicacy made from beef tripe layered with glutinous rice and seasoned in a spicy sauce, offering a rich, chewy texture.
Classic Crispy TripeClassic crispy tripe made from beef tripe, quickly blanched in boiling water to retain its crisp texture. Tossed with garlic slices, cilantro, chili oil, and Sichuan pepper oil, it can also be enjoyed directly as a hot pot dish.
Braised Beef BrisketA Chinese dish made by slow-cooking beef brisket until tender, often with radish and spices for rich flavor.
Tiger Skin Stewed Chicken FeetA Sichuan dish featuring chicken feet fried until skin cracks and then braised in spices until tender, with a distinctive tiger-striped appearance.
Fresh-cut Wagyu StripFreshly sliced sirloin is a dish made primarily from fresh beef from the sirloin cut. The sirloin portion has tender meat with clear muscle fibers. During preparation, the sirloin is sliced thinly and marinated briefly with a specially prepared seasoning. It is then cooked quickly by stir-frying or in hot pot style, preserving the natural flavor of the meat.