Niusan Shu Wild Hot Pot (Hanyang Branch)

Name: Niusan Shu Wild Hot Pot (Hanyang Branch)
Rating: 3.7

火锅 · ⭐ 3.7

No. 11, 1st Floor, Building 4, Plot C, Longjiang Courtyard

Dishes

Peel-off Fish
A dish made by removing the skin from fresh fish, then steaming or braising it to achieve a tender and flavorful texture.
Butter Tomato Hot Pot
The牛油番茄鸳鸯锅 features a dual broth system with beef tallow and tomato bases separated in the same pot. The beef tallow broth is made by simmering beef tallow, broad bean paste, chili peppers, Sichuan peppercorns, and other ingredients, while the tomato broth is prepared by stewing fresh tomatoes, onions, garlic, and more. Ingredients include sliced beef, tripe, beef intestine, vegetables, and others—choose according to your preference for boiling.
Fresh Beef Tripe
Fresh beef tripe is a dish made primarily from fresh tripe, cleaned and cooked by blanching, stewing, or stir-frying. The tripe is crisp and tender with a smooth texture, often enhanced with chili, scallions, ginger, and garlic.