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Nian Bai Old Hot Pot (Huangnibang Branch)

火锅 · ⭐ 4.6

No. 155 Huanglong Road

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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  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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  Braised Chicken Feet

  Braised chicken feet is a dish made primarily with chicken feet, blanched and then slowly stewed with spices and seasonings until tender and flavorful. Common ingredients include star anise, cassia bark, Sichuan pepper, and ginger to infuse the chicken feet with rich broth flavor.
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  Thick Tofu

  A Chinese dish made from thick tofu, typically braised or stir-fried with soy sauce and seasonings for a savory, tender flavor.
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  Cheese-String Crab Stick

  A crispy fried snack made with crab meat and starch, known for its stringy texture when bitten into.
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  Beaten Lemon Tea

  Fresh lemon slices mixed with black or green tea, sweetened and served over ice for a refreshing, tangy drink.
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  Rocket-Style Squid

  A stir-fried dish featuring fresh squid with vegetables, known for its crisp texture and rocket-like presentation.
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  Pure Beef Tallow Broth

  A rich broth made from pure beef tallow and spices, ideal for authentic Sichuan hot pot.
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  Crispy Spare Ribs

  Fragrant crispy ribs is a dish made primarily from pork ribs, marinated and then deep-fried until golden and crunchy. The ribs are first seasoned with spices to absorb flavor, then fried at high temperature to achieve a crispy exterior and tender interior, delivering an enticing aroma and texture.
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  Fresh Tripe

  Fresh tripe is a dish made primarily from fresh beef tripe. The tripe is carefully processed to maintain its tender texture and is typically cooked simply with spicy or sour seasonings, highlighting the tripe's unique crispiness and the rich aroma of the seasoning.

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