蜀大侠火锅(宏远盖丽店)

Nowadays, hotpot restaurants are competing in taste, ingredients, and management. No one dares to fall behind. In Sichuan and Chongqing, competition in this category is the most brutal. This restaurant is no exception. You can tell by looking at the bottom of the pot that there is a lot of oil and the taste is guaranteed. For those who like to eat liver, there is a special dish, donkey liver with dry sauce. I have a special liking for tripe and duck blood. Everyone has different tastes. Just eat what you like.

The taste is good, the environment is also very good, but it is crowded, so reservations are required.

Tucked away across from Hongyuan Gaili, the aroma of butter wafts into the air at "Shu Daxia Hotpot" just after the morning rush hour! The moment the red-lacquered wooden door opens, a young woman in Hanfu (Chinese traditional clothing) offers a hot towel: "Please come in, brother or sister! The newly renovated, Jianghu-style private room is bright!" Foodies know this is a Meishan-inspired place for entertaining. The hot pot still uses the same red, buttery broth simmered for six hours, but the restaurant has incorporated Sichuan Opera masks, blue bricks, and black tiles. Even the waiting area is furnished with a Kung Fu tea table, where you can watch the waiter perform "Kung Fu tea pouring" while you wait. The atmosphere is simply amazing! 💥[Must-Order Hotpot "Daxia Six Secrets"! Each dish contains hidden martial arts techniques] ❶ Tai Chi Fish Roe Shrimp Paste (A delicious combination of red and white!) ✔️ The porcelain plate is split in half, with one half being the springy, crispy green shrimp paste and the other half being the cuttlefish paste, coated in golden fish roe that shreds with chopsticks! Toss in the red broth and simmer for 15 seconds. The fish roe crackles and bursts in your mouth, complemented by the spicy butter flavor. It's so delicious you'll shudder! ✔️ Hidden gem: Dip in a dry chili noodle dish for a spicy exterior and tender interior. Alternatively, simmer in the clear broth to savor the original shrimp paste flavor. This "double-edged sword" recipe is a must-try for parents with kids! ✔️ Why you should order it: The chef pounded the shrimp paste 300 times daily. Even the hot pot restaurant owner admits, "We've won countless fans thanks to this dish!" ❷ The Hero's Magnificent Thousand Layer Tripe (The rules of the underworld!) ✔️ Served on a steel plate larger than your face, the Thousand Layer Tripe is dripping with water. Simmered in the red broth for 12 seconds, it's so crispy you can hear it snap! The butter-coated tripe soaks up the bottom of the pot. A bite of the spicy sauce splashes across the surface, complemented by the fragrant garlic aroma of the sesame oil dish. It instantly invigorates your Ren and Du meridians! ✔️ Regular customer tip: Don't waste the broth after using the Thousand Layer Tripe! Add a handful of noodles and they'll be even more delicious than the meat, making you want to sip the broth! ✔️ Must-order: Call it "generous" and you're not afraid to! The generous portion is so generous that even three people have leftovers, and the value is unmatched in its price range! ❸ King Black Tiger Shrimp Balls (The ultimate for shrimp lovers!) ✔️ A whole black tiger prawn is shelled and minced, with visible granules of shrimp meat. Once added to the pot, it swells into small balls, revealing the entire shrimp when you bite into them! The red broth is spicy and fresh, while the clear broth, dipped in shacha sauce, is so chewy it's almost breakdance in your mouth! ✔️ Advanced: Ask the waiter to shape the shrimp ball into a fried dough stick roll and stuff it into the golden fried dough sticks. Bite through the two crispy layers and the juicy shrimp will burst out! ❹ Signature Flower Thousand Bones (Bone-in is the real deal!) ✔️ Selected pork ribs are marinated in a secret sauce and simmered in a red broth for 20 minutes. The meat melts between the bones with a sip, and the spicy flavor permeates every texture, leaving you wanting to chew even the bones clean! Those with good teeth can just chew directly with their hands and chew their fingers three times! ✔️ The secret code: "Boss, add some original broth for rice!" Remove the tender flower Thousand Bones, mix with the rice, and pour two spoonfuls of red broth over them. Even if you're sweating, you'll have to finish two bowls! ❺ Glacier Goose Intestines (Even crispier than your girlfriend!) ✔️ Served on a dry ice tray, the goose intestines are simmered in a cloud of smoke! Pick up a piece, longer than your arm, and it curls up as soon as it's added to the broth. Remove it within 10 seconds—crisp! Tender! Springy! With a hint of greasiness, paired with a vinegar sauce to cut through the greasiness, this is how Meishan gourmets eat it! ❻ Guifei Beef (Tender and Smooth, Soaked in Milk!) ✔️ Large slices of beef are served coated in freshly squeezed milk, which the waiter stirs right in front of you: "Meat raised in milk never gets overcooked!" After simmering in the red broth for 15 seconds, the beef is imbued with the sweetness of the milk, creating a spicy, lingering sweetness that even my bestie, who doesn't like spicy food, will sip three times! 🤫 The "Hero Code" only seasoned foodies know: "Girl, give me some ice jelly!" Hand-rolled ice jelly paired with brown sugar fermented glutinous rice wine creates a dense, bubbly flavor that counteracts both the spiciness and the greasiness. Alternatively, order a bottle of Emei Snow, and the bubbles will burst in your mouth. Combined with the beef fat base, it's like the "God of Condor Heroes" of hot pot! Afterward, don't forget to grab a complimentary canned fruit from the condiment counter. The sweet and sour bayberries and yellow peaches will instantly soothe your spiciness. 🏮[Environmental Bonus] The newly renovated private room features Sichuan Opera face-changing masks, hand-painted martial arts scenes on the walls, and even the condiment counter is shaped like an ancient wine jar! The waiter will help you adjust the heat and skim off any foam, and when you add more soup, they'll even say, "Hey hero, more hero wine!" (It's actually bone broth!) We recommend a window seat so you can enjoy your tripe while watching the hustle and bustle of the Second Ring Road—a perfect blend of the hustle and bustle of life! 📍Location: No. 22, Second Ring East Road, Suci Subdistrict, Meishan City (diagonally across from Hongyuan Gaili, with a giant red lantern at the entrance!) ⏰Tips: Head out at 11:00 AM and 5:00 PM! The signature Hua Qian Gu and Black Tiger Shrimp Paste are always sold out; park in the Hongyuan Gaili parking lot and ask the owner for a parking ticket afterward. The mildly spicy hot pot base is quite satisfying, but for medium or spicy hot pot, I recommend pairing it with Wei Yi (a local favorite)—this is how the locals enjoy it! 🔥 Meishan locals' tip: Start your hot pot with a bowl of mushroom soup as a base, and finish with some handmade noodles—that's the true Shu hero way! After 10 PM, there's a late-night snack discount for those cravings, so those working overtime will definitely want to check it out! #FoodFestival #LocalDelicacy #HotpotYouWantToLineUp #AuthenticHotpotYouCan'tMiss #CelebrateMayDaywithFun