Da Xian Old Hot Pot

Personal mini hot pot, including a rich selection of meat and vegetable ingredients. Served with unlimited rice. Choose your preferred broth flavor.

Rice noodles with tomato broth and meatballs. Sweet, sour, appetizing, and smooth.

Noodles with fresh sliced beef. Delicious broth, tender beef.

Rice noodles with fresh sliced beef. Smooth texture, rich beef flavor.

Authentic Chengdu noodle dish, with toppings of peas and 'za jiang' (minced meat sauce). Mix well before eating for a rich and delicious flavor.

Assorted fried rice with various ingredients, full of wok hei.

Steamed soup dumplings with a savory braised pork filling. Thin skin and juicy.

Authentic Chongqing flavor, using plenty of beef tallow and chili peppers, rich and numbing, with an enticing aroma. Suitable for spice lovers.

Chengdu-style spicy pot base. May be slightly less oily than Chongqing style, but still numbing, spicy, fresh, and fragrant.

Twin flavor pot base. One side is spicy beef tallow, the other is a flavorful mushroom broth. Suitable for those who want both spicy and non-spicy options.

Twin flavor pot base, featuring a mushroom and fresh soup, suitable for diners with light palates.

Twin flavor pot base, including a rich golden bone broth, with a golden hue and mellow flavor.

Twin flavor pot base, including a sweet and sour appetizing tomato broth.

Twin flavor pot base, including a pickled cabbage broth, sour and grease-cutting.

A long strip of meat from the beef spine. Tender and fresh, with a good balance of fat and lean meat, a classic cut for hot pot.

Muscle from the beef leg, with some tendons, offering a chewy texture.

Fresh duck intestine, with a crisp texture. Briefly blanch in boiling broth until curled, do not overcook.

Thickly sliced pork kidney. Tender and smooth, with no gamey taste. Recommended with dry dipping sauce.

Tenderloin from the hind leg of beef, with clear grain. Very crispy and springy texture.

Freshly sliced young lamb. Tender meat with a mild lamb flavor.

High-quality beef tripe with coarse granules on the surface. Cooked using the 'seven up, eight down' method, it's crispy and tender.

Marinated tender beef with green and red chilies. Tender and slightly spicy.

Beef marinated in garlic. Rich garlic flavor, tender meat.

Beef slices coated in chili powder. Extremely spicy, a top choice for heavy flavor enthusiasts.

Beef slices rolled with cilantro. The tenderness of the beef perfectly combines with the freshness of cilantro.

Meatballs mixed with chopped century egg. Unique flavor, rich texture.

Meatballs with chopped cilantro, fresh and grease-cutting.

Thickly sliced pork. Remains tender after long cooking, with a firm texture and rich pork flavor.

Cantonese-style small sausage. Slightly sweet with a wine aroma, chewy when cooked.

Thinly sliced fatty beef roll. Well-marbled, cooks instantly in the pot.

Thinly sliced lamb roll. Excellent for cooking in spicy broth, unique flavor.

The layered part of beef tripe. Crispier than regular tripe, holds sauce well.