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马厂老火锅(南山南头街店)

火锅 · ⭐ 4.8

Shop Ma Chang Lao Hotpot (Nanshan Nantou Street Branch), Wanghai Yiyuan, No. 100, Honghuayuan Community, Nantou Subdistrict

Dishes

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  Ice Tangyuan

  Ice Tangyuan is a dessert made primarily from glutinous rice balls and various fruits. The preparation involves boiling the rice balls, cooling them in cold water, then adding ice cubes and diced fruits, and finally drizzling with condensed milk or syrup.
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  Cold Pot Duck Blood

  Cold pot duck blood is a dish made primarily with duck blood, sliced and stir-fried in a cold pan with scallions, ginger, garlic, and doubanjiang to absorb the flavors while maintaining its tender texture without high heat.
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  Shredded Yellow Tripe

  Thousand-threaded yellow throat is a dish made from pig or beef yellow throat, sliced into fine threads after cleaning, then stir-fried with scallions, ginger, and garlic. It's blanched to remove odor, then cooked with seasonings for a crisp texture and rich aroma.
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  Tender Beef

  Tender beef is a dish made primarily with fresh beef, carefully marinated and then quickly stir-fried or lightly seared. The beef is tender and smooth in texture, paired with适量 vegetables and seasonings to bring out the authentic, rich meat flavor.
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  Fresh Beef Tripe

  Slaughter fresh tripe is a dish made primarily from fresh beef tripe, quickly blanched or boiled to maintain its crisp tenderness. It's typically seasoned with chili, Sichuan pepper, garlic slices, and green onions, and optionally enhanced with doubanjiang or beef tallow base.
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  Dried Gongcai

  Dry贡菜 is a traditional dish primarily made with贡菜. To prepare it, first wash and dry the贡菜, then cut it into bite-sized pieces. Next, use a unique drying process to remove excess moisture from the贡菜 while preserving its crisp and tender texture. Finally, it can be mixed with seasonings for direct consumption or used as a side dish in cooking, delivering a distinctive taste and flavor.
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  Hand-Cut Wagyu Sirloin

  Hand-cut wagyu beef is made from high-quality beef taken from the back of the cow, sliced by hand. The beef has clear muscle fibers and a tender texture, typically cooked using hot pot or barbecue methods to preserve its original flavor.
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  Tender Chicken Feet

  A dish of chicken feet slow-cooked until tender and flavorful, often seasoned with spicy Sichuan spices.
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  Ma Chang Full Red Pot

  A spicy Sichuan-style hot pot made with pork, chili, and Sichuan peppercorns, featuring a rich red broth that delivers bold, numbing heat and savory depth.
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  Goose Intestines

  Goose intestine is a dish made from goose intestines, typically cleaned, blanched or marinated, then quickly stir-fried or boiled. Common preparations include stir-frying with garlic, chili, and cilantro, or serving in hot pot.

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