Wei Shu Wu Lao Hotpot (Heping)

I realized upon arriving that this is a shop that has been open for a long time. I came here for a meal with friends. The environment is very good and the ingredients are also very good. The tripe is crispy and delicious, the beef is tender and fresh, the hot pot base is very spicy, and the tomato hot pot is delicious and rich.

I haven't been here for a long time. It's raining today, which is perfect for hot pot. It was almost 8 o'clock when I arrived, and I still had to wait for a table. If you come here, you have to eat meat! Eat meat! Eat meat! Zhang Fei tripe is a must-order. The ingredients have never disappointed me. The service guy is also very nice. If you follow the official account, you will often get coupons!

Weishuwu should be a national chain. I have eaten it in other cities before, but I didn't expect it to be in Tianjin. It is located in the basement of Jindeyuan. The beef oil at the bottom of the pot is disposable for each customer, which is relatively clean. The dishes are not large in quantity, but the ingredients are fresh, and they are all named after the Three Kingdoms. It is very interesting and tastes good. The beef oil is not smelly. What's especially great is that there are tribute vegetables, which were only available in hot pot restaurants in the south before. It's a surprise! Recommend tripe, thousand-layer tripe, luncheon meat and tribute vegetables!

It is said to be one of the top ten hotpot restaurants in Chengdu. I have long wanted to try authentic Sichuan hotpot, so I came here! I ordered the signature red oil soup base, which is very spicy. It is made with natural peppers and Chinese herbs. It does not make you get irritated after eating. There is also a deodorizer in the store to remove the smell of hotpot, so you are no longer afraid of the smell of hotpot. The names of the dishes are also very interesting, such as Zhang Fei's tripe, Zhao Yun's noodles with duck intestines, Guan Yu's secret ham sausage, etc. The ingredients are very fresh, and there are also special oil-braised side dishes, which are very fragrant and perfect with beer!

Most people who eat beef hotpot are confused by the raw meat that looks similar. In fact, in addition to distinguishing the tenderness of the taste, we can also distinguish it from the fat and lean texture. From lean to fat, the five-flowered tendon → spoon handle → spoon skin → snowflakes → hanging dragon → tender meat → fat corpuscle → chest fat. The Sichuan hotpot is actually famous for its base. "Niu Lao Ba" uses pure natural ingredients to stir-fry the base, and adjusts it in real time according to seasonal temperature changes to maximize the consistency of taste. In addition to the red pot, there are 6 kinds of pot bases, including health-preserving mushroom soup, nourishing chicken soup, appetizer tomatoes, special curry, pickled pepper beef offal, etc., which can be combined in any way.