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Yu Xi Old Hall Hot Pot

火锅 · ⭐ 4.0

No. 33, Yu Lin Xi Road

Dishes

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  Sichuan Skewers

  Sichuan skewers are a dish where various ingredients are threaded onto bamboo skewers and cooked in a spicy and numbing broth. Main ingredients include beef, lamb, chicken, tofu, vegetables, and mushrooms, chosen according to personal preference. To prepare, cut the ingredients into pieces, thread them onto skewers, then boil them in a spicy and numbing broth. Dipping sauce can be added when eating.
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  Childhood Hot Pot Noodles

  A nostalgic dish made with sweet potato noodles, spicy broth, and classic toppings like tofu skin and vegetables.
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  Cold Pot Skewers

  Cold pot skewers involve threading various ingredients onto bamboo sticks, marinating them in a special sauce, then cooking in a cold pot. Main ingredients include meats (beef, chicken, pork), vegetables (potato, lotus root, cabbage), and soy products (tofu, bean skin). After串ing, mix with secret sauce, then heat in a cold pot until cooked through while preserving original flavors.
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  Potato Cubes

  Potato cubes are a dish primarily made with potatoes. After cutting the potatoes into cube-shaped pieces, they are processed by frying or boiling, then seasoned and cooked with various spices. Common preparation methods include stir-frying, stewing, or steaming, often enhanced with辅料 such as green onions, ginger, and garlic to improve flavor.
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  Handmade Ice Jelly

  Handmade ice jelly is a traditional dessert made from ice jelly seeds, which are processed by hand through搓洗 (rubbing and washing). It is served with配料 such as brown sugar syrup, sesame, crushed peanuts, and fruit pieces, offering a smooth, refreshing texture that cools and refreshes the body.
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  Sazilao Hua

  Sazilao Hua is a Sichuan dish made with pig brain and tofu brain, cooked with chili, Sichuan pepper, and other seasonings. It has a smooth texture and a fragrant, spicy flavor.
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  Scattered Brain Flower

  A Sichuan dish made with pig brain flower, tofu skin, and vegetables simmered in broth, known for its smooth texture and rich flavor.
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  Oil Dip

  Sichuan cuisine commonly uses oil dip as a dipping sauce, primarily made from sesame oil, chili oil, garlic paste, green onions, crushed peanuts, soy sauce, and vinegar. To prepare it, mix sesame oil and chili oil in proportion, then add finely chopped garlic and green onions. Adjust the taste by adding appropriate amounts of soy sauce and vinegar, and finally sprinkle crushed peanuts to enhance aroma and texture.
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  Explosive Rabbit Kidney

  A spicy Sichuan dish made with fresh rabbit kidneys, stir-fried with chili and Sichuan peppercorns for a bold, numbing flavor.
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  Old Chengdu Rice Noodles Jelly

  A traditional Sichuan cold dish made from rice flour, served with spicy and sour dressing, known for its smooth texture and refreshing taste.
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  Lime Sparkling Water (Spice Relief)

  Fresh lime slices mixed with sparkling water for a refreshing, mildly tart drink that effectively cools the palate after spicy dishes.
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  Cilantro Beef

  Cilantro beef is a dish primarily made with tender beef and fresh cilantro. To prepare it, first slice the beef thinly and marinate it with seasonings to infuse flavor. Next, quickly stir-fry the beef in hot oil until it changes color, then add cilantro pieces and gently stir until evenly mixed.

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