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Pifu Hot Pot City (Changfeng Branch)

火锅 · ⭐ 4.5

3rd Floor, Renkou Building, No. 7 Changfeng Street

Dishes

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  Beef Upper Rib

  Onglade beef is a dish primarily made with high-quality beef from the top of the cow's neck. The 'onglade' cut is located at the rear of the cow's shoulder and neck, on both sides of the spine, featuring an even balance of fat and lean meat, resulting in tender and juicy texture. During preparation, the onglade beef is sliced thinly, marinated with specially prepared seasonings, and then quickly stir-fried or cooked in hot pot until fully done, delivering a fresh and tender taste.
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  Full Lamb Dish

  Pifu Whole Lamb is a dish featuring lamb as the main ingredient, typically using parts like legs, ribs, and stomach. It's prepared by blanching, stewing, or braising, with added ginger, scallions, and cooking wine for flavor. Carrots and potatoes may be included.
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  Pifu Seasoning

  Pifu seasoning is a blend of spices and seasonings made from chili, Sichuan pepper, star anise, cinnamon, bay leaf, ginger, garlic, and green onion, stir-fried or soaked to enhance flavor in hot pot, barbecue, or cold dishes.
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  Savory Flatbread

  A salty baked bun is a baked pastry made primarily from flour, fermented with yeast, then rolled into dough sheets and filled with savory ingredients such as minced meat, scallions, and sesame seeds. The dough is divided into portions, each stuffed with filling, sealed tightly, flattened into a round shape, and baked in an oven or on a flat pan until the surface turns golden and crispy.
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  Handmade Dumplings

  Handmade dumplings made with flour wrappers filled with pork and cabbage, sealed by hand and cooked by boiling or pan-frying. Soft, chewy texture with savory filling.
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  Clear Soup Pot

  A clear broth cooking method using water as the base, featuring meats, vegetables, and soy products. Ingredients are boiled in plain water without excessive seasonings to preserve their natural flavors.
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  Beijing Clear Soup Hot Pot

  A traditional Beijing hot pot with clear broth made from pork and chicken bones, served with thinly sliced beef, lamb, tofu, and vegetables for a fresh, savory taste.
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  Old Beijing Copper Hot Pot

  Old Beijing copper hot pot is a traditional dish using a copper pot, featuring beef, mutton, pork, tofu, cabbage, and vermicelli. Ingredients are sliced or diced and cooked in boiling broth, typically made from beef bones and chicken frames for rich flavor.
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  Mixed Mushroom Platter

  A mixed mushroom dish featuring fresh mushrooms like shiitake, enoki, and king oyster, blanched in water or broth, then stir-fried with seasonings. Some versions add garlic and scallions for aroma while preserving the tender texture.
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  Soft-cut Lamb Shank

  A dish made from lamb shank, slow-cooked until tender and sliced, offering a rich, savory flavor.
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  Tender Fresh Lamb Slices

  Soft-cut fresh lamb is a dish made from fresh lamb, finely sliced and cooked. Lamb from the leg or shoulder is typically used, cut into thin slices or small pieces, then blanched or stir-fried to remove odor and retain tenderness, followed by seasoning with appropriate spices.
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  Chili Oil

  Chili oil is primarily made from chili powder and edible oil. The method involves slowly pouring hot oil over the chili powder while continuously stirring to fully infuse the spicy aroma of the chilies into the oil, then filtering to obtain the chili oil.
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  Fresh Beef Tripe

  Fresh beef tripe is a dish made primarily from fresh beef tripe, carefully processed and stir-fried with a specially prepared seasoning. The beef tripe has a tender texture and a smooth mouthfeel, and when combined with rich seasonings, it delivers a unique flavor.

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