8 Niu Han Huo · Fresh Beef Tendon & Brain Hot Pot (Bayang Street Store)
火锅 · ⭐ 4.1
No. 142, Boyang Street
Dishes
Sichuan Duck BloodA Sichuan dish made with duck blood stir-fried with chili, Sichuan peppercorns, and other spices. Known for its spicy and numbing flavor.
Hot Pot KelpHot Pot Kelp is a hot pot side dish primarily made from dried kelp. The dried kelp is soaked in water until it becomes soft and expands, then cleaned and cut into bite-sized pieces or strips. When eating, it is briefly cooked in a boiling hot pot broth until tender and infused with the soup's flavor. Kelp has a chewy texture and a distinct oceanic aroma, making it a common vegetarian option in hot pot meals.
Hot Pot Fried Dough SticksHot pot fried dough sticks are a side dish made from fried dough, cut into segments and boiled in hot pot broth to absorb its flavor. The crispy dough becomes soft and flavorful when cooked.
Pumpkin DumplingPumpkin dumpling made with pumpkin puree, glutinous rice flour, and sweet fillings like red bean or sesame, pan-fried until golden brown.
Crispy CucumberCrispy cucumber is a cold dish primarily made with fresh cucumbers. After washing, the cucumbers are sliced into strips or pieces, then lightly salted and left to sit for a while to draw out moisture, which is then squeezed out. The cucumbers are then mixed with minced garlic, vinegar, sugar, and sesame oil, stirred well, and ready to serve.
Century Egg TofuPidan tofu is a traditional dish made primarily from century eggs and soft tofu. The preparation is simple: chop the century eggs and mix them with the soft tofu, then season with scallions, ginger, soy sauce, sesame oil, and other seasonings, mixing well.
Tendon and Brain MeatGintoubana 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.
Beef Tripe and Brain Hot PotA hearty beef offal stew featuring beef tendons, tripe, and brisket, slow-cooked with potatoes, carrots, soy sauce, star anise, and cinnamon.