Nanzhan Fresh Vegetable Hot Pot (Huangjueping Branch)
火锅 · ⭐ 3.7
No. 101-4, Tielu Er Cun, Longyin Zhilu
Dishes
Fresh Beef from SlaughterhouseFresh beef selected from slaughterhouse, prepared by traditional stewing or stir-frying methods for tender and flavorful results.
Spicy Soup BaseSpicy broth base made with beef tallow, chili, Sichuan peppercorns, and doubanjiang, simmered with stock. Common ingredients include garlic, ginger, scallions, star anise, and cinnamon to enhance flavor.
Brain tissueBrains are the brain tissue of animals, typically pork brains. The preparation methods are mostly stewing or grilling, combined with spices and seasonings to make the texture tender and the aroma rich.
Fresh Hoof TendonFresh hoof tendon is a delicacy made from tenderized pig or cow tendons, slow-cooked in broth for a rich, savory flavor and chewy texture.
Fresh Duck BloodFresh duck blood is a dish primarily made with fresh duck blood as the main ingredient. The duck blood is carefully processed to maintain its tender texture and is typically cooked simply with seasonings such as chili, scallions, ginger, and garlic to highlight the natural freshness of the duck blood.
Black Tripe Layered DishBlack thousand-layer tripe is a dish primarily made with fresh beef tripe. After careful processing, the tripe exhibits a unique black color with distinct layered textures. During cooking, it is typically marinated with spices and seasonings, then quickly stir-fried at high heat to preserve the tender texture of each tripe slice.