Niu Xiang Qian Li · Street-style Beef Hot Pot (Wan Hong Branch)
火锅 · ⭐ 4.6
Wanhong Night Market
Dishes
Corn CakeCorn cakes are made from cornmeal mixed with water and seasonings, shaped into flat or round forms, then cooked by frying, grilling, or steaming. Minimal additives preserve the natural flavor of corn.
More Than Ten Desserts BuffetA buffet featuring more than ten desserts, including cakes, puddings, ice creams, mousses, and jellies, prepared using various methods such as baking, chilling, and freezing.
Offal Stir-FryOffal dish made with beef organs like tripe, intestines, lungs, and heart, cleaned and simmered with spices until tender and flavorful.
Beef TendonBeef tendon is a dish primarily made with beef tendons, which are simmered or braised to achieve a chewy yet tender texture. It is rich in collagen and highly nutritious.
Beef Spicy Hot Pot BaseA rich beef-based broth infused with Sichuan peppercorns, chili, and fermented bean paste, delivering bold, numbing heat perfect for hot pot cooking.
Crispy Beef IntestinesA dish made by frying cleaned and marinated beef intestines until crispy, often seasoned with chili powder or cumin for a spicy flavor.
Crispy TripeCrispy beef tripe is a dish made from fresh beef tripe, carefully processed and quickly stir-fried with specially prepared chili peppers and spices. The tripe is tender in texture and pleasantly crisp in mouthfeel.
Tibetan Buckwheat FlatbreadA Tibetan flatbread made from barley flour, mixed with water and a pinch of salt, then rolled into thin rounds and cooked on a griddle or in an oven. Served with butter, cheese, jam, or roasted beans.
Fresh Cut BeefFresh-cut beef is a dish made primarily from fresh beef, finely sliced to preserve its natural flavor. The preparation is simple, relying mainly on the inherent freshness of the beef, which is quickly stir-fried or grilled with just the right amount of seasoning to highlight its tender and juicy texture.