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Ma Er City Kitchen Hot Pot (Huqiu Branch)

火锅 · ⭐ 4.4

Units 2–3, No. 16 Beiliu 6th Lane, Mingxiu East Road

Dishes

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  Tofu Skin Rolls

  Tofu skin is a soy-based product made by boiling soy milk and spreading it into thin layers to dry, forming multiple sheets of tofu skin. It's typically cut into strips or cubes and stir-fried with minced meat and vegetables, or used in cold dishes or stews.
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  Braised Tofu Noodles

  A Chinese home-style dish made by braising yellow soybean noodles with aromatics and seasonings, resulting in a savory and fragrant flavor.
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  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.
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  Wakame Sprouts

  Sea lettuce sprouts are a dish made primarily from fresh sea lettuce buds, typically blanched or mixed cold after washing, and seasoned with garlic, vinegar, soy sauce, chili oil, or other vegetables and meats.
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  Hot Pot Bamboo Shoots

  Hot pot bamboo shoots is a hot pot side dish made primarily from fresh bamboo shoots, sliced or cut into segments and cooked in the hot pot. The tender, crisp texture offers a refreshing taste that enhances various hot pot broths and dipping sauces.
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  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.
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  Sichuan Pepper Oil Chicken

  Teng椒油黄鸡 is a dish featuring chicken as the main ingredient, using tender chicken or thigh meat, marinated and then boiled or steamed, topped with a seasoning sauce primarily made from Sichuan pepper oil, which imparts a unique numbing aroma while keeping the chicken fresh and tender.
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  Chongqing Fish Roe Beef Tallow Pot

  Chongqing fish roe beef tallow pot is made with fresh fish roe and beef tallow, simmered with chili, Sichuan pepper, and other spices. The broth is rich and aromatic, with plump, chewy fish roe and a strong beef tallow fragrance, delivering a spicy yet fragrant flavor profile typical of Sichuan cuisine.
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  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.
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  Beef Tripe Strips

  Yellow throat threads is a dish made primarily from pig or cow yellow throat, sliced thin and quickly blanched or stir-fried with葱, ginger, and garlic. It has a crisp, tender texture and is best enjoyed with a flavorful sauce.

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