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Man Fu Lou (Blue Island Branch)

火锅 · ⭐ 4.5

6th Floor, East Zone, Landao Building, No. 8 Chaoyangmen Outer Street (Exit D2, Dongdaqiao Metro Station)

Dishes

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  Grade 1 Beef Tenderloin

  Grade A beef brisket is made from premium beef cuts, sliced thinly and quickly blanched or simmered in water or broth to maintain a tender texture. It is typically served with side ingredients such as vegetables and tofu.
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  Hand-Cut Hot Pot Lamb

  Hand-cut lamb hot pot uses fresh lamb leg or shoulder meat, hand-sliced into thin pieces and quickly cooked in boiling water with clear soup or spicy broth. It is typically enjoyed with dipping sauces such as sesame paste, garlic paste, and cilantro, offering a鲜嫩 (fresh and tender) texture.
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  Hand-Cut Fresh Lamb Top Blade

  Hand-cut fresh lamb shoulder, made from fresh lamb shoulder meat, finely sliced by hand to maintain tenderness. After marinating with simple seasonings, it can be grilled or simmered to bring out the original delicious aroma of lamb.
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  Stir-Fried Pork with Flatbread

  Pan-fried minced pork with flatbread is a Chinese pastry made by stir-frying minced pork with seasonings such as green onions, ginger, and garlic, then stuffing the seasoned filling into a baked flatbread. The flatbread has a crispy outer crust and a savory, aromatic interior, offering a rich and satisfying texture.
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  Charcoal-grilled Lamb Skewers

  Charcoal-grilled lamb skewers are made primarily from fresh lamb, cut into pieces and threaded onto bamboo or metal skewers. They are grilled using fruit wood or charcoal, with a special barbecue sauce brushed on during cooking. The lamb is roasted until the outside is crispy and the inside remains tender, resulting in delicious, flavorful meat with an irresistible aroma.
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  Fresh Squid Balls

  Fresh squid balls are made primarily from fresh squid, which is peeled, minced, and mixed until it becomes elastic, then shaped into balls and cooked by boiling or steaming. The finished product has a chewy texture and a rich seafood flavor.
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  Gold Medal Premium Fresh Black Tripe

  Gold Medal Premium Fresh Black Tripe is a Sichuan dish made with fresh black tripe, carefully selected and cleaned, then cooked using traditional methods. It has a crisp and elastic texture with a delicious taste.
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  Spicy Base Sauce

  Spicy base seasoning is a condiment made primarily from various types of chili peppers, Sichuan peppercorns, fermented broad bean paste, ginger, garlic, and other ingredients, stir-fried or simmered to create a rich, aromatic flavor. It is commonly used in hot pot dishes, stir-fries, or braised recipes to impart a deep, spicy taste.
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  High-Calcium Lamb

  High-calcium lamb is a dish primarily made with fresh lamb, distinguished by its rich calcium content. The lamb is carefully selected and prepared, then marinated with appropriate seasonings before being cooked through roasting or boiling. This dish retains the tender texture of the lamb while enhancing its nutritional value with calcium.
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  Fresh Black Beef Tripe

  Fresh beef tripe is made from fresh beef tripe, which is cleaned and blanched in hot water to remove any odor. It is then stir-fried with辅料 such as scallions, ginger, garlic, and chili peppers to maintain its crisp and tender texture.
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  Sesame Sauce Sweet Pancake

  Sesame sauce sweet cake is a traditional Chinese pastry made primarily from flour, seasoned with sesame paste and sugar. It is crafted through steps including kneading the dough, rolling it flat, spreading the sesame-sugar mixture, rolling it up, flattening it, and then pan-frying. The finished product has a golden, crispy outer crust with a rich sesame aroma and sweetness inside, offering distinct layers.

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