Close

Ma Er Street Hot Pot (Lijian Branch)

火锅 · ⭐ 3.8

No. 66 Anping Road, Lijian, Wuming District, ASEAN Economic and Technological Development Zone, Ma’er Shijing Hotpot

Dishes

• 

  Signature Tripe

  Our signature beef tripe is made from fresh cow tripe, sliced thinly and paired with a specially prepared spicy and numbing seasoning. During cooking, the tripe is quickly blanched to maintain its tender texture, then finished with a drizzle of hot oil to enhance aroma and create an appealing color.
• 

  Fried Tofu Skin

  Fried tofu skin is a dish made primarily from tofu skin. First, the tofu skin is soaked until soft, then drained and cut into suitable lengths. Next, it is deep-fried in hot oil until golden and crispy, and finally seasoned with salt or other seasonings as desired.
• 

  Beef Ribs

  Beef ribs are slow-cooked or braised with seasonings, resulting in tender and flavorful meat often served with vegetables.
• 

  Freshly Sliced Wagyu Sirloin

  Beef brisket is a dish made primarily with fresh beef. During preparation, high-quality beef brisket is selected and sliced into thin pieces on-site to ensure tender meat. It is typically cooked simply with a specially prepared seasoning to highlight the natural flavor of the beef.
• 

  Enoki Mushroom

  Enoki mushroom is a common edible fungus, primarily made from enoki mushrooms, usually cleaned and sliced, then stir-fried, boiled, or stewed. It's often paired with meat or vegetables, such as stir-frying with garlic and green peppers or simmering in broth to preserve its tender texture.
• 

  Crispy Meat Balls

  Crispy Meat Balls are made by mixing minced meat with seasonings, shaping into balls, coating in a thin crispy batter, and deep-frying until golden brown for a crunchy exterior and tender interior.
• 

  Sichuan Pepper Pork Kidney

  A Sichuan dish featuring pork kidney stir-fried with fresh Sichuan pepper, known for its numbing and spicy flavor.
• 

  Clear Soup Base

  A rich broth base made from pork bones, chicken frames, beef bones, or seafood, slowly simmered to extract deep umami flavors. Ginger slices and green onions are added for aroma and to reduce fishiness; some versions include dried scallops, ham, or mushrooms for enhanced taste. Careful control of heat ensures a clear or creamy broth, ideal for dipping various ingredients.
• 

  Duck Blood

  Duck 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.
• 

  Black Layered Silk

  A cold dish made from black bean sheets and vermicelli, layered and dressed with a savory sauce for a refreshing taste.
• 

  Black Tiger Shrimp Dumplings

  Black tiger shrimp balls are made from fresh black tiger shrimp, which are deveined and washed before being minced into a shrimp paste. A suitable amount of starch and egg white is added and mixed until smooth. During cooking, the shrimp paste is squeezed into boiling water to set its shape, then cooked through and removed. It is served with clear soup or seasonings, offering a鲜嫩口感 and rich shrimp flavor.

Reviews