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Guichang Hot Pot (Mofang Store)

火锅 · ⭐ 4.6

L5-508, Mofang Shopping Center, No. 500 Jiaozǐ Avenue

Dishes

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  Danish Imported Luncheon Meat

  Danish imported luncheon meat is made from high-quality pork and beef, processed through marinating, mixing, stuffing, and high-temperature sterilization for a smooth texture and rich flavor, suitable for direct consumption or cooking.
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  Nine-foot Fresh Goose Intestine

  A Sichuan dish made with fresh goose intestines, quickly stir-fried for a crisp and tender texture, seasoned with garlic, chili, and aromatic spices.
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  Premium Duck Intestines

  A dish made with fresh duck intestines, blanched and tossed with garlic, chili, and cilantro for a crisp, spicy flavor.
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  Thick-cut Ribeye Steak

  Thick-cut ribeye steak is taken from the rib area, sliced thickly, and usually marinated before grilling or charcoal-broiling to retain tenderness and natural beef flavor.
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  Wagyu Fried Rice

  Wagyu fried rice is made with premium wagyu beef, rice, eggs, and green onions, stir-fried quickly at high heat. Wagyu cubes are seared in hot oil, then mixed with beaten eggs and cooked rice, finally seasoned to perfection.
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  Tangjiasi Fresh Tripe

  A classic Sichuan dish made with fresh beef tripe, quickly blanched and served with a spicy chili sauce for a bold, numbing flavor.
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  Squid Egg Vietnamese Shrimp Dumpling

  A delicate dish combining squid eggs and Vietnamese shrimp paste, gently steamed or lightly stir-fried to preserve natural flavors.
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  Dalian Eight-Head Abalone

  A premium seafood dish featuring high-quality abalone from Dalian, steamed or simmered to highlight its natural freshness and tender texture.
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  Japanese Cod and Crab Stick

  A dish made from fresh cod and crab meat, marinated and shaped into sticks, then steamed or pan-fried for a delicate, seafood-rich flavor.
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  Beef Power Ascending

  Niu Qi Chong Tian is a dish primarily made with beef, typically using beef shank or beef brisket cut into pieces and cooked together with vegetables such as onions and green peppers. The beef is first blanched to remove any odor, then simmered or stir-fried with seasonings and vegetables until the beef becomes tender and fully infused with flavor.
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  Guichang Babei Burn

  A Chinese dish featuring pork belly braised in a secret sauce until tender and flavorful.

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