Liu Yi Shou Hotpot: Indulge in Sichuan’s Flavor Extravaganza in Frankfurt

Welcome back, fellow foodies, as we’re about to embark on a hotpot adventure at Liu Yi Shou Hot Pot restaurant in Frankfurt. When I first scrolled through some online snaps of this place, I’ll admit I had my doubts. I thought it’d just be another pricey spot with frozen, pre-packed meat rolls. Yet, I was wrong.

You see, for a true hotpot experience, freshness is the key. With a short cooking time, you need fresh ingredients to keep their juicy, natural flavors intact. But if they’re not fresh? Well, you’re most likely in for tough bites drowned in overpowering sauces.

After a few locals insisted we try Liu Yi Shou, we gave in – and thank God we did! With an array of hand-cut, fresh ingredients prepared just like back in China, Liu Yi Shou totally dazzled us.

For anyone unfamiliar with hotpot, it’s a communal way of dining where a variety of raw ingredients are cooked in a simmering broth at the center of the table.

At Liu Yi Shou, you can choose from different broths or soup bases – Original Spicy (with 3 levels of spiciness), Tomato Beef, Pork Bone, Mixed Wild Mushrooms, Taiwan Satay (savory and slightly sweet), Corn and Pork Rib, Pickled Pepper and Vegetables. Don’t worry if you can’t handle the heat – most of the options are mild and non-spicy, except for the Original Spicy and Pickled Pepper Broth.   

The real authentic Sichuan hotpot usually has a fiery, aromatic broth at the forefront. At its heart is the signature spicy beef tallow base. Crafted with the finest beef tallow, infused with chili peppers, peppercorns, fragrant fennel and more, this signature broth is revered for its bold and complex flavors. It’s both numbingly spicy and deeply savory.

As the steaming pot of red oil broth is brought to the table, its tantalizing aroma is almost intoxicating. For those seeking true Sichuan flavors, the Original Spicy broth is a must.

Liu Yi Shou also offers a 3-soup base combo at no extra cost, so you can sample different broths. And if you’re dining solo, they’ve got you covered with smaller pots, 2-soup combos, and even vegan soup bases!

For our selection, we opted for the 3-soup combo: the Original Spicy, Tomato Beef, and Mixed Wild Mushrooms.

The tomato broth is made with visibly plump, juicy tomatoes, simmered for hours before serving. It’s sour, slightly sweet, very fresh, and blended with the rich beef flavors – very appetizing!

Adding to our dining joy is “Xiao Yao”, a cheerful robotic server who brought each dish to our table with a cute, sweet smile.

While waiting for the main dishes, you can have a look at their side bar featuring appetizers like Kimchi, and desserts such as fresh fruits, all on the house.

For a wholesome hotpot experience, dipping sauce is an absolute must! Liu Yi Shou offers a plenty of customization options, just like in the popular hotpot restaurants Hai Di Lao and Jin Ri Niu Shi in China. Just let your creativity run wild and craft your favorite flavor blend!

As devout hotpot lovers, let us share some of our to-go combinations, tailored to complement different broths and ingredients:

Meat Dipping Sauce: Sesame sauce, crushed peanuts, chopped scallions, garlic paste, chili oil, a spoonful each of soy sauce and vinegar, with a sprinkle of white sugar. The combination of rich sesame and crunchy peanuts, spiced up by chili oil, enhances the hearty meatiness to a sublime level!

Garlic Oil Dipping Sauce: Garlic paste, small red chili peppers, coriander, chopped scallions, a spoonful of sesame oil, and two spoonfuls of soy sauce. Bursting with garlic aroma and a hint of spice, it’s a garlic lover’s dream.

Seafood Dipping Sauce: Small red chili peppers, garlic paste, coriander, chopped scallions, chili sauce, a spoonful of oyster sauce, two spoonfuls of soy sauce, and a dash of vinegar. Take your seafood and fish dishes to new heights with this sauce that enhances their exquisite briny flavors.

Clear Soup Sauce: Garlic paste, coriander, chopped scallions, chili powder, a spoonful each of soy sauce and oyster sauce, and two spoonfuls of sesame oil. If you prefer a lighter touch, don’t overlook this sauce. Perfect for clear broths like the mixed mushroom broth.

Without further ado, let’s fire up the pot and start sizzling!

Much of what we ordered are fit for all 3 broths:

Their signature Hand-cut Fresh Beef needs just a brief dip in the boiling broth (about a minute) and undergoes unique flavor transformations when cooked in different broths.

Immersed in the fiery, aromatic Original Spicy broth, each slice absorbs the bold and complex essence of the spicy beef tallow and Sichuan peppercorn, creating a mouthwatering tingling sensation with every bite! Paired with the meat dipping sauce and its luscious nutty sesame paste, it’s tender, juicy and packed with flavors!

Simmered in the tomato sauce, the succulent beef takes on a sour and fresh note, with its meaty flavor nicely complemented by the bright and appetizing tang of the tomatoes.

The mushroom broth imparts a light, delicate freshness. The beef’s earthy richness is perfectly balanced by the freshness of the mushrooms and herbs.

Coriander meat-ball, shrimp balls, and fish filets go well with all 3 broths. Whether tingling with numbing spiciness or basking in the sour, refreshing tomato broth, each bite delivers a fusion of freshness and flavor. Personally, I’ve found that the shrimp balls and fish filet truly shine when paired with the light, fresh deliciousness of the mushroom broth.

The Handmade Coriander Meat-Balls need around 10 – 20 mins to cook. Even when cooked longer, they remain remarkably soft and tender, while the distinctive earthy aroma of the coriander adds an uplifting freshness.

The boneless Fresh Sea Bass Filets require around 2-5 min cooking time. Spicy broths or long exposure to high heat can make the fish dry. Milder broths help preserve its tenderness and natural delicate flavor, while adding a gentle savoriness.

Handmade Shrimp Paste with Fried Chinese Doughut (油条) topped with Caviar benefits from mild broths too, where its delicate texture is best preserved. Cooking in fiery, spicy broth may make them soggy. Simply let them simmer for 5-10 minutes to unlock the subtle sweetness of the shrimp paste, savoriness of the fried doughnut, and briny richness of the caviar in full splendor.

We find goose intestines, pepper beef and cow stomach taste the best, when paired with the rich Original Spicy broth.

Double Pepper Beef offers an enticing blend of spice and succulence. Hand-cut from lean, tender beef, it’s adorned with fresh raw eggs, vibrant red and green peppers, and a medley of spices. Before dipping it in, gently mix them with eggs and chopped peppers and let the flavors blend. This egg coating not only ensures flavors distribute evenly but also locks in moisture, keeping the beef tender throughout the cooking (around 5 – 10 min).

When we talk about the heart and soul of Chongqing hotpot, we can’t leave out the offal. So, let us introduce you to two beginner-friendly offal options that rarely disappoint.

The Chilled Goose Intestines have a glistening and translucent appearance, a true sign of their freshness. To ensure their delectable taste, they undergo meticulous cleaning, with the walls scrubbed over a dozen times, then hand-rubbed with salt, white vinegar, and cornstarch before being thoroughly rinsed with water. They’re preserved in ice water to maintain their crisp and tender texture. After a 1-2 min dip in the hotpot, they emerge slightly rolled-up, delightfully crunchy, and irresistibly chewy!

Black Beef Tripe (cow’s stomach lining) – different breeds of cattle offer unique flavors in their tripe – generally speaking, it tastes tender, crispy and slightly chewy. Liu Yi Shou’s tripes are thin yet robust, with a satisfying crunch and bounce. In just 10 – 20 seconds, it’s cooked ready, emerging from the aromatic fiery red broth. Dip it swiftly in the garlicky, spicy, sesame sauce to enhance its freshness. Let the rounded, erect spines glide over your taste buds, and savor the unparalleled crispness!

Bamboo Mushroom and Vegetable Platter are better for the mild broths, as their porous texture could easily sock up too much heat in the Original Spicy broth. The rich tangy tomato broth and the light soothing mushroom broth impart subtle flavors without overpowering. This way you can fully appreciate the nuanced, fresh, natural flavors of the vegetables. Don’t forget the dipping sauces if you crave for some extra umami richness!

When asked about their favorite food, many Chinese will say hotpot. On leisurely days, local folks love to gather in a lively manner, eating and drinking while chatting about daily life. The hotpot way of dining promotes this very way of life – about unity and companionship.

In the mingling pot of diverse ingredients, there lies a profound symbolism: all are treated equally, be it food or people, distinctions blur into a shared experience and interconnectedness. Gathered in the warmth and lively noise, the etiquette of being a gentleman or a lady takes a backseat. Everybody is whole-heartedly partaking in the fervent affair, eagerly watching ingredients swirl in the bubbling broth, waiting for the perfect moment to snatch them up. With the first taste of spice, a rush of warmth cascades down the whole body. Amidst raised glasses, loud, unbridled laughter, and swift chopsticks, one’s troubles seem to vanish, washed away in the exhilarating heat.

While life’s currents gleam over this hearty feast, why not take up the invite and join the celebration of life, spirit, and genuine human connection that transcends societal norms?