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Man Fu Copper Hot Pot

火锅 · ⭐ 4.7

Door 3, No. 9-6 Tadong Road, East Gate of Baihewan, Baita Subdistrict

Dishes

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  Frozen Tofu

  Frozen tofu is made by freezing fresh tofu, which develops a honeycomb-like structure inside with many pores and good elasticity. It can be cooked with various ingredients, offering a rich and diverse texture.
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  Wide Rice Noodles

  Wide rice noodles, a broad ribbon-shaped vermicelli made from sweet potato starch. Typically, the wide rice noodles are soaked in warm water to soften them before being stir-fried or added to soups with meats and vegetables. They have a smooth, tender texture that absorbs broth well, enhancing the overall flavor.
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  Hand-Cut Noodles

  Hand-cut noodles are handmade, made from flour and water, kneaded and rolled by hand before being sliced into strips. They have a coarse texture and chewy consistency, ideal for soups or stir-fries.
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  Hand-Cut Fresh Beef

  Hand-cut fresh beef is a dish made from premium beef that is carefully sliced by hand. The beef slices are evenly thin, with clear muscle fibers, preserving the meat's tenderness and texture. Typically paired with specially crafted seasonings or simple cooking methods, it allows you to savor the authentic flavor of the beef.
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  Fresh Hand-Cut Lamb

  Hand-cut fresh mutton, made from freshly selected lamb and meticulously sliced by hand. The mutton slices are as thin as cicada wings, cooking instantly in the pot while preserving the meat's tenderness and nutritional value. With a simple hot pot method, you can savor the authentic flavor of the mutton.
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  Signature Lamb Roll

  Fresh lamb slices rolled and steamed with a secret seasoning, resulting in tender and aromatic meat.
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  New Zealand High-Calcium Lamb Ribs

  Premium New Zealand lamb ribs rich in calcium, marinated and grilled to perfection for a tender, flavorful dish.
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  Premium Beef Tenderloin

  Prime beef is made from high-quality beef, typically using tender cuts such as the sirloin or eye of round. The meat is sliced and marinated with soy sauce, cooking wine, and starch, then quickly blanched or stir-fried. The finished dish features tender, smooth-textured meat and is commonly served with vegetables like lettuce, onions, and bean sprouts.
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  Homemade Shrimp Paste

  Fresh shrimp is peeled, deveined, and minced, then mixed with salt, egg white, and starch to create a smooth, elastic paste. Made by hand for a delicate texture, ideal for soups or stir-fries.
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  Chinese chrysanthemum greens

  Gai lan, using fresh gai lan as the main ingredient, is prepared through simple cooking techniques to preserve its original flavor as much as possible. Common preparation methods include stir-frying, garlic stir-fry, or cold mixing, aiming to highlight gai lan's unique fragrance and texture.
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  Blood Sausage

  Blood sausage is a traditional dish made primarily from pig blood and pig intestines. The preparation involves mixing pig blood with seasonings, then stuffing the mixture into clean, washed pig intestines, followed by boiling or steaming until cooked. The finished blood sausage has a dark red color, a tender texture, and a unique fresh aroma.
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  Duck Blood

  Duck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.

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