Back in Guiyang, I tried a viral street hotpot
This time when I returned to Guiyang, I came across a hotpot place that’s recently blown up online — Bu Yi Mei Jie Street Hotpot (located on Qianling East Road, Yunyan District).
Honestly, I had never even heard of it before. No idea where it suddenly “popped out” from. But since it’s trending, I had to gather some friends and give it a try.
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🌶️ Not even seated yet… and already “woken up” by the spice
As soon as we walked in, they were stir-frying their signature fermented black bean (douchi) hotpot base on the spot. Big iron wok, constant tossing — the aroma hit instantly. But let me be real — it’s the kind of aroma that’s extremely spicy and nose-tingling. I wasn’t even seated yet, and my nose was already protesting.
As a “Guizhou local who can’t really handle spicy food” (yes, I know, ironic), this signature douchi base was genuinely quite spicy for me.
⚠️ If you’re like me and not great with heat, make sure to say in advance:
➤Ask for mild spice
➤Or check if they can reduce the spice level further
Otherwise, that first bite might seriously humble you.
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💰 Set menu style — solid value
We mostly ordered set combos.
The ingredients included:
➤Fresh stir-fried signature douchi
➤Fresh-cut pork chuck
➤Spicy marinated beef slices
➤Freshly fried crispy pork
➤Fried potato cakes
➤Tofu sheets
➤Sweet potato glass noodles
Overall, the meat portions were decent and filling.
The crispy pork was funny — as soon as it hit the table, my friend started eating it straight away, with zero intention of putting it into the hotpot. Of course, you can also toss it into the broth and let it simmer — totally up to you.
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🥔 The fried potato cakes were a small surprise
The potato cakes had decorative stamped patterns on the surface. You can dip them into dry chili powder and eat them on their own.
Not mind-blowing in flavor, but that little detail makes them visually interesting.
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🍃 Atmosphere: lively downstairs, more private upstairs
The restaurant has two floors.
The first floor is more open and lively — great for group dinners. The second floor is divided into smaller rooms, each with a few tables, which feels more private and better for chatting.
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🧂 The self-serve area is a plus
There’s a self-serve station on the first floor.
Vegetables are self-serve — pea shoots and bean sprouts, two absolute must-haves for Guizhou-style hotpot. (I’ve heard only people from Guizhou throw pea shoots into super spicy broth. Not sure if that’s true.)
The dipping sauce station is also well stocked.
My go-to combo:
➤Chopped scallions
➤Houttuynia (fish mint)
➤Cilantro
➤MuJiangZi oil
➤And minced garlic
That’s the true Guizhou soul dipping sauce.
They even post recommended sauce recipes, so out-of-town visitors can follow along without messing it up.
You can also help yourself to:
➤Corn rice
➤Buckwheat rice
➤Kumquats
➤Desserts
Quite a generous spread overall.
📖 Final thoughts
✔ Strong aroma
✔ On the spicy side (definitely say something if you can’t handle heat)
✔ Good value set menus
✔ Self-serve section is a bonus
✔ Great for gatherings with friends
It’s not a refined, high-end style of hotpot. But it’s full of street vibes and atmosphere.
If you’re heading back to Guiyang and want to try one of the currently trending street hotpots, it’s worth checking out.
Just make sure you can handle the spice.
Otherwise…
you might end up like me —
eating while tearing up. 😭🔥
#guiyang #chinafood #chinesefoodie #chinaadventures #chinafoodie
Having grown up in a region known for its spicy cuisine, I can share that Guizhou-style hotpot is truly unique due to its bold use of fermented black beans and local spices which create a deep umami flavor layered with heat. The fermented black bean (douchi) base is aromatic and pungent, delivering a complexity that differs from the Sichuan peppercorn-driven spiciness more commonly known to outsiders. During my visit to Bu Yi Mei Jie Street Hotpot, I was reminded how important it is to customize your spice level, especially if you aren’t accustomed to intense heat. The restaurant’s flexibility in offering milder versions makes it approachable for a wider audience, which aligns with the trend of making traditionally fiery dishes more accessible. One personal favorite aspect was the self-serve vegetable station featuring pea shoots and bean sprouts. Guizhou locals uniquely incorporate pea shoots to temper the broth's heat and add a fresh crunch, a practice not widely seen outside the province. This reminded me of how regional practices enrich the hotpot experience and invite diners to engage actively with their meal. Moreover, dipping sauces in Guizhou hotpot play a crucial role. The combination of chopped scallions, houttuynia (fish mint), cilantro, MuJiangZi oil, and minced garlic offers bright herbal and savory notes that balance the fiery broth. The restaurant’s provision of recommended sauce recipes helps visitors replicate authentic flavors, which I found especially helpful for those unfamiliar with regional ingredients. Beyond the food, the atmosphere at Bu Yi Mei Jie Street Hotpot captures the vibrant street vibe Guiyang is known for. The lively first floor makes it perfect for larger groups wanting to share a communal dining experience, while the upstairs private rooms cater to smaller gatherings seeking conversation and coziness. This dual ambiance highlights the restaurant’s versatility. For anyone planning to explore Guiyang’s local cuisine, trying this viral street hotpot is a must. Just remember to check the spice level and embrace the local custom of adding fresh vegetables and robust dipping sauces to tailor the meal to your taste. Whether you are a spice lover or a cautious eater, this hotpot spot offers a flavorful glimpse into Guizhou’s rich culinary culture.
