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Dushen (Baogu Lu Branch)

火锅 · ⭐ 4.8

No. 59, Baojian Fu Road, Jinbo Garden Residential Community, Building 210

Dishes

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  Inner Mongolia Beef Brisket

  A dish made from beef brisket, marinated and slow-cooked or grilled, popular in Inner Mongolia.
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  Inner Mongolia Lamb Tripe

  A dish made from lamb tripe, slow-cooked with onions and chili for a rich, savory flavor.
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  Spicy Cucumber Salad

  Cucumber salad is a home-style cold dish primarily made with cucumbers. The preparation is simple: wash the cucumbers, crush them by hand, then mix with minced garlic, chopped cilantro, and seasonings.
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  Sweet Corn

  Sweet corn, a naturally sweet variety, is typically served fresh with kernels or on the cob, steamed or blanched and enjoyed plain or with a touch of butter or salt. Made simply from sweet corn, it retains its natural sweetness and crisp texture.
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  Shuan San Cui

  Shuan San Cui is a hot pot dish featuring beef tripe, yellow throat, and beef stomach. The three tender offal ingredients are sliced and quickly blanched in boiling broth to preserve their crisp texture. Typically served with sesame sauce or chili oil dipping sauce, highlighting the natural flavor and savory aroma of the broth.
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  Hot-pot tripe

  Shuan Du is a dish primarily made with beef or lamb tripe. The cleaned tripe is sliced thinly and quickly blanched in boiling water until cooked through, then eaten with dipping sauces. The preparation emphasizes the freshness of ingredients and precise control of cooking time.
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  Irish Tripe

  A fusion dish featuring beef tripe slow-cooked with Irish spices and red wine, offering a rich, savory flavor.
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  Irish Tripe

  Irish Tripe is a dish made from beef tripe, slow-cooked with spices and seasonings to create a rich, savory flavor.
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  Special Dipping Sauce

  The special dipping sauce is made by mixing various seasonings, with main ingredients including soy sauce, vinegar, garlic paste, ginger paste, chili oil, cilantro, green onions, and sesame seeds. Sugar, monosodium glutamate, or Sichuan pepper powder can be added according to taste preferences. To prepare, mix the above ingredients in proportion and stir well to create a flavorful sauce with layered tastes.
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  Tomato Hot Pot Base

  The tomato broth is primarily made with fresh tomatoes, carefully simmered to create a richly sour-sweet flavor. Combined with various spices and a secret recipe, the broth becomes more flavorful and layered.
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  Yin-Yang Hot Pot Base

  鸳鸯锅底 is a classic choice for hot pot, consisting of two different flavored broths—typically one spicy and numbing, and the other mild. The spicy broth is made by simmering chili peppers, Sichuan peppercorns, and other spices, resulting in a rich, stimulating flavor that awakens the appetite. The mild broth is based on clear soup or bone broth, offering a refreshing taste ideal for cooking a variety of ingredients.
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  Black Tripe

  Black tripe is made from fresh beef tripe, carefully processed and stir-fried with a specially prepared chili sauce and spices. The preparation method preserves the tender texture of the tripe while allowing the seasonings to fully penetrate, resulting in a dish that is both delicious and rich in flavor.

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