Ye Skewers Hot Pot 三大爷串串香

Beef Slices (牛肉)

Thin-cut beef that cooks fast in the mala broth and soaks up the numbing spice — the most ordered skewer on the trays

Beef Tripe (牛肚)

Honeycombed tripe with a satisfying chew that grabs onto the broth; a textural highlight of the skewer selection

Duck Blood Tofu (鸭血)

Silky, custardy blocks that absorb the mala broth like a sponge — mild on their own, deeply flavored after a minute in the pot

Lotus Root (莲藕)

Crunchy cross-sections that stay firm in the broth while picking up the mala heat — a necessary textural counterpoint to the meats

Potato Slices (土豆片)

Starchy rounds that become richly coated in broth fat — simple, but one of the most reliably good vegetables in the format

Tofu Skin (豆皮)

Thin, chewy sheets wrapped or folded onto skewers that drink up the oily mala broth and deliver concentrated spice in each bite

Quail Eggs (鹌鹑蛋)

Brined and skewered, they turn deeply savory in the hot pot — a popular crowd pick that disappears fast at the table

Mala Broth Base

The anchor of the whole meal — a deep-red, tallow-enriched Sichuan mala broth with visible peppercorns and chilies; choose heat level at the table