Yao De Hotpot (Mudu Branch)
火锅 · ⭐ 4.6
No. 2-7, Jinshan South Road (opposite Mudu Mall)
Dishes
Cold Pot Fresh Duck BloodCold pot fresh duck blood is a unique dish whose main ingredient is fresh duck blood. The preparation involves gently blanching the duck blood and then soaking it in a specially prepared cold sauce to maintain its tender texture. The cold sauce is made by mixing garlic paste, ginger, soy sauce, vinegar, and other seasonings, adding rich layers of flavor to the duck blood.
Frozen TofuFrozen 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.
Smart Pig BrainA dish made with pig brain, seasoned with broth and vegetables, known for its tender texture and rich flavor.
Collagen BeefTender beef slow-cooked with collagen-rich ingredients for a rich, silky texture.
Taro and Rice NoodlesA Sichuan-style dish made with taro and rice noodles, stir-fried with spicy seasonings for a rich, savory flavor.
Yao De Crisp TripeFresh beef tripe is marinated and quickly fried to maintain a crisp, tender texture. Served with a specially blended sauce highlighting spicy, numbing, and savory flavors.
Tofu SkinTofu skin is a soy-based product made through soaking, grinding, boiling, and filtering processes. It has a golden color, thin and transparent texture, and can be eaten directly or used as an ingredient in cooking.
Green Grape Wine Fermented Ice DumplingsGlazed glutinous rice dumplings filled with fresh green grapes and served with sweet fermented wine sauce, chilled for a refreshing dessert.
骨汤锅骨汤锅以猪骨、牛骨或鸡骨为主要食材，经过长时间熬煮提取骨髓和胶质，形成浓郁的汤底。可加入蔬菜、豆制品、肉类等配料，通过煮制方式完成。
Fresh Crisp TripeFresh and crisp beef tripe is a dish made primarily from beef stomach, quickly blanched or boiled to retain its tender, slippery texture. It's commonly mixed with garlic slices, cilantro, and chili oil, or used for dipping in hot pot.
Fresh Shrimp DumplingsFresh shrimp paste is a dish made primarily from fresh shrimp. The shrimp are finely processed, minced into a paste, and then mixed with an appropriate amount of starch and egg white until well blended. It is then shaped and gently slid into boiling water to cook. The finished shrimp paste has a bright color, a smooth and tender texture with a satisfying chewiness, making it a common accompaniment for hot pot or soups.
Fresh Shrimp DumplingsFresh shrimp is minced and mixed with egg white and starch to form a smooth paste, then shaped into balls and cooked in broth for a tender, flavorful dish.
Duck BloodDuck 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.
Yin-Yang Hot PotA double-boiled hot pot is a divided-style hot pot, typically split into two parts: one side with a clear or spicy broth, and the other with a different flavor (such as mushroom soup or tomato soup). Main ingredients include beef, lamb, seafood, vegetables, tofu products, and various meatballs, which are cooked in different broths.