Niu Penzhen Hot Pot
火锅 · ⭐ 3.7
No. 59, Group 1, Qiyang Village, Huangwen Road, Pengzhen (opposite Pengzhen Primary School)
Dishes
Pumpkin NoodlesPumpkin noodles are made by mixing pumpkin puree with flour to form a dough, then rolling and cutting it into noodles. They are typically boiled and served with seasonings or sauces.
Tendon MeatAnglo is a dish made primarily from long strips of beef taken from the back of the cow, sliced thinly using precise knife skills, and then cooked with specially prepared seasonings. Its meat is tender and flavorful, making it a popular choice for hot pot or barbecue.
Moon Bull PenisMoon Bull Penis is a Sichuan dish made with beef tripe, which is cleaned, blanched, and quickly stir-fried with chili, Sichuan pepper, and other seasonings. It has a crisp texture and a spicy, fragrant flavor.
Red Broth Beef BaseRed broth beef base is made with beef, beef bones, and various spices, simmered for a long time. The soup has a bright red color and a rich flavor, suitable for pairing with various dipping dishes.
Fried Rice with EggsFried rice with eggs is a home-style dish primarily made from rice, eggs, and green onions. The method involves breaking up leftover rice, mixing eggs with a pinch of salt, heating a wok with oil, pouring in the egg mixture to cook until set, then adding the rice and stir-frying. Finally, sprinkle with chopped green onions and适量 salt, and stir-fry evenly.
Crab StickCrab stick is primarily made from fish paste, starch, egg white, and seasonings, formed by extrusion and then steamed or boiled. It has a slender cylindrical shape, with a white or slightly yellow color, soft and elastic texture, and a flavor that mimics crab meat.
Fish tofuFish tofu is made primarily from fresh, tender fish meat and soft tofu, finely mixed and then steamed or boiled to achieve a delicate, white, and smooth texture.
Freshly Cut Pork Shoulder TenderFreshly cut pork shoulder tender, a delicately tender cut from the pig's shoulder, ideal for quick cooking methods like stir-frying or grilling.