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Long Yin Men Huo Guo (Ban Zhu Yuan Branch)

火锅 · ⭐ 3.8

3rd Floor, Gate No. 1, Phase II, Beiou Knowledge City, Banzhuyuan Subdistrict

Dishes

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  Layered Tripe

  Qian Ceng Du is a traditional dish primarily made from pork stomach. During preparation, the pork stomach is carefully processed and sliced into thin pieces, then cooked using a unique technique that creates a layered appearance. It is seasoned with appropriate spices and finally prepared to perfection.
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  Fresh Water Buffalo Tripe

  A dish featuring fresh water buffalo tripe, quickly blanched or boiled to retain its crisp tenderness, commonly served with garlic, cilantro, chili, and other seasonings or as a hot pot ingredient.
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  Special Fish Slices

  Fresh fish slices stir-fried with ginger, scallions, and chili, resulting in tender and flavorful dish.
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  Fresh Duck Intestines

  Fresh duck intestine is hand-cleaned to remove impurities and mucus, preserving its crisp texture. After washing, it's used in cold dishes or briefly blanched, then seasoned with garlic, chili oil, and cilantro.
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  Snakehead Fish

  Before cooking, snakehead fish needs to be marinated with seasonings such as garlic, ginger, and chili peppers to infuse flavor. During cooking, adding doubanjiang (fermented broad bean paste) enhances the taste, and reducing the sauce makes the flavor more concentrated.
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  Shrimp paste

  Shrimp paste is a dish primarily made from fresh shrimp. The preparation method mainly involves removing the shells from the shrimp, mashing them into shrimp paste, and then mixing in an appropriate amount of starch, egg white, and other seasonings until well combined. Through specific techniques, it forms a smooth and tender shrimp paste. During cooking, shrimp paste is commonly used as an ingredient in hot pot, soups, or stir-fries, offering a delicious taste and rich nutrition.

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