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Hui Feng Tang Copper Pot Hot Pot (Gan Jia Ku Branch)

火锅 · ⭐ 4.5

1st Floor, No. 13, Ganjiakou

Dishes

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  Eye of Round

  Ribeye is a premium cut from the back near the spine, with tender meat and even fat distribution. Typically cooked by grilling, roasting, or stewing to preserve its natural flavor.
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  Large Beef Tripe

  Large pieces of beef tripe is a dish made primarily from fresh beef tripe. The tripe is carefully processed and sliced into large pieces, maintaining its tender texture. It is typically cooked with spicy hot pot base or spicy seasonings, but can also be涮 (blanched) in clear broth according to personal taste. During cooking, the tripe absorbs the broth, developing an appealing color and flavor.
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  Deep-sea Shrimp Paste

  Fresh deep-sea shrimp is peeled, deveined, and minced into a paste. Mixed with starch, egg white, and seasonings, it forms a smooth, tender shrimp paste. Typically cooked by boiling or steaming to preserve its fresh flavor.
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  Striped Wagyu Beef

  Striped beef is a dish made primarily with high-quality beef slices, accompanied by a variety of vegetables. The beef slices are carefully selected, featuring clear marbling and a balanced mix of fat and lean meat. Vegetables are flexibly paired according to seasonal and regional characteristics, creating a colorful presentation. The preparation method is simple: first quickly stir-fry the vegetables until just cooked, then place the beef slices on top and quickly pan-sear to preserve the tenderness and juiciness of the meat.
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  Premium Freshly Cut Lamb

  Fresh lamb slices are marinated simply and quickly stir-fried or boiled. Main ingredient is lamb, with scallions, ginger, and garlic as seasonings.
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  Old Beijing Fried Cornbread

  Old Beijing fried corn cakes are a traditional Beijing snack made from cornmeal and wheat flour, mixed with water to form dough, shaped into small cakes, then deep-fried until golden and crispy. The outside is crunchy while the inside is soft, with a pleasant grain aroma.
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  Old Beijing Flatbread

  Old Beijing flatbread is a traditional Beijing snack made primarily from flour, with added oil and sugar, crafted through steps such as kneading, rolling, stuffing, and baking. Its outer crust is golden and crispy, while the inside has distinct layers and richly flavored fillings—ideal as a breakfast accompaniment or afternoon tea treat.
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  Suniite Large Plate Lamb

  Sunite large plate lamb uses premium mutton from Sunite Banner, Inner Mongolia, marinated traditionally and grilled on a large plate. Main ingredients are fresh leg or rib meat with salt, cumin, chili powder, slow-cooked over charcoal for tender, juicy results.
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  Sunite Lamb

  Sunite lamb, selected from high-quality lambs raised on the Sunite grassland, offering tender and flavorful meat. The lamb is first marinated with spices, then slowly roasted to preserve its natural taste and essence.
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  Grass-fed Beef Short Ribs

  Grass-fed beef short ribs from the rib section, tender with rich marbling. Marinated and cooked by pan-searing or stewing for a soft, juicy texture that preserves the original flavor.
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  Offering Beef Tripe

  Gongpin Baiye is a dish featuring beef tripe as the main ingredient. After cleaning, it's blanched with scallions, ginger, and cooking wine to remove odor, then slowly stewed in rich broth for tender, flavorful results. Served with chili, garlic, and cilantro for enhanced taste.
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  Ximeng Lamb Rib Roll

  Xilingol lamb rib rolls use premium lamb ribs from Xilingol League, deboned and rolled, then marinated and grilled or stewed for tender, elastic meat.
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  Fresh-cut Chicken Thighs

  Fresh-cut thigh meat from chicken, kept in whole shape after slicing, commonly prepared by marinating or direct cooking methods such as frying, grilling, baking, or stewing to ensure tender texture.

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