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Niu Gu Ni Ba Jin (Chang Zhuang Lu Dian)

火锅 · ⭐ 3.7

Evergrande International Plaza, 300 meters east of Changzhuang Road, east side of Ruixuechuntang

Dishes

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  Master Kong Plum Drink

  Kangshifu Plum Blossom Drink is a bottled beverage made from natural ingredients such as black plums, hawthorn, dried tangerine peel, and licorice. After boiling and extracting the flavors, sugar and water are added to create the final product. It is a deep brown liquid with a refreshing taste, featuring fruity aroma and a subtle sour flavor.
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  Fried Tofu Puffs

  Fried tofu puffs are made by deep-frying tofu bubbles until golden and crispy, creating a porous structure that absorbs sauce well. Often cooked with minced meat, vegetables, or sauces, popular dishes include minced pork tofu puffs and braised tofu puffs.
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  Beef Tripe and Tendon Stewed with Potatoes

  Offal tendons and potatoes are stewed together; the offal tendons are rich in collagen, offering a soft and chewy texture, while the potatoes absorb the broth to become creamy. This combination creates a rich and flavorful dish.
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  White Radish

  This dish features radish as the main ingredient, prepared using simple cooking techniques such as stewing or stir-frying to preserve its natural flavor. The crisp texture and subtle sweetness of the radish are perfectly maintained, making it a healthy and beloved home-style meal.
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  Salt-Baked Peanuts

  Salt-baked peanuts are made by mixing peanuts with salt and baking or stir-frying them. Washed and dried peanuts are slowly cooked with salt and spices over low heat, allowing the salt to penetrate and create a unique savory flavor.
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  Tendon and Brain Meat

  Gintoubana is a traditional dish primarily made with beef tendons and beef brain. During preparation, beef tendons are first stewed until tender, then beef brain is gently stirred in to maintain its delicate texture. Finally, appropriate spices and seasonings are added to create a rich and flavorful dish.
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  Guo's Grilled Fish

  Guo's烤鱼 uses fresh grass carp or sea bass, marinated and grilled over charcoal until the skin is slightly charred, then simmered with bean sprouts, potato slices, and lotus root in a pot, finished with a special sauce.
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  Sauce-Flavored Beef Ribs

  Stewed beef short ribs with a savory sauce, made by marinating and slow-cooking the ribs with fermented bean paste, soy sauce, sugar, ginger, scallions, and star anise.
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  Braised Beef Bone Pot (Large)

  Braised beef bone pot (large pot) features beef bones as the main ingredient, simmered with various seasonings. The bones are blanched to remove odor, then slowly cooked with star anise, cassia bark, bay leaves, and doubanjiang to create a rich broth and tender bones.
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  Fresh Beef Shin Tendon in Large Pot

  Fresh beef brisket (large pot) mainly features beef brisket with scallions, ginger, garlic, and other seasonings, slow-cooked to tender perfection. Beef brisket is the tendon area from the cow's leg, elastic in texture, becoming soft and flavorful after long stewing.

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