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Yueguihuo·Nujie Dashi Lou Tai Dajiang (Gulongxi Dajie Store)

火锅 · ⭐ 4.6

No. 75 Gulou West Street, Xicheng District

Dishes

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  Ginger-Flavored Braised Chicken Pot

  Ginger-flavored stewed chicken pot features chicken with ginger, scallions, and garlic, slowly simmered to absorb ginger's aroma, resulting in tender meat and rich broth.
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  Hand-Cut Fresh Beef

  Hand-cut fresh beef is a dish made from premium beef that is carefully sliced by hand. The beef slices are evenly thin, with clear muscle fibers, preserving the meat's tenderness and texture. Typically paired with specially crafted seasonings or simple cooking methods, it allows you to savor the authentic flavor of the beef.
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  Hand-Beaten Pearl Fish Paste

  A dish made from fresh carp meat, hand-beaten to a gel-like consistency, resulting in tender and elastic fish paste, often served with ginger and scallions or in soup.
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  Oil-ma Di Bensha Beef Noodle Offal

  Oil-ma-tee beef brisket and offal stew is a slow-cooked dish featuring beef brisket and offal, seasoned with soy sauce, sugar, star anise, and bay leaves until tender and flavorful.
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  Sea lettuce

  Sea lettuce sprout is a dish primarily made with sea lettuce sprouts. Fresh or rehydrated sea lettuce sprouts are typically cleaned, blanched, and then stir-fried with other ingredients such as minced garlic and chili peppers, or served cold in a dressing. The preparation method is simple and emphasizes preserving the crisp and tender texture of the sea lettuce sprouts.
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  Hong Kong-style Beef Offal Hot Pot

  Hong Kong-style beef offal stew is a traditional Cantonese pot dish made primarily from beef offal such as tripe, tendons, and brisket, combined with various spices and seasonings, then slowly simmered. The broth is rich and flavorful, with the offal tender and delicious, fully absorbing the essence of the seasonings.
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  Bai Shui Yang Tofu

  Bai Shui Yang Tofu is a dish primarily made with soft tofu. The tofu is typically cut into cubes and simmered in clear water, seasoned with a small amount of green onions, ginger, and seasonings to preserve the tofu's natural flavor. Some variations include adding dried shrimp, minced meat, or vegetables to enhance the taste.
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  Lipu Taro

  Lipu taro is a dish primarily made with Lipu taro. Typically, the taro is peeled, cut into chunks or slices, and cooked by steaming, boiling, stir-frying, or stewing. It can be served as a standalone dish or combined with other ingredients such as pork ribs, chicken, or shrimp to enhance flavor and texture.
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  Fresh Guangxi Sanhuang Chicken

  Made with Guangxi Sanhuang native chicken as the main ingredient, blanched and then stewed with ginger slices and green onions to retain the original flavor. The broth is clear and the meat tender.
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  Sour Wild Greens

  Suan Ye is a cold dish made from fresh vegetables fermented through pickling. Main ingredients include cucumber, radish, string beans, and chili, seasoned with salt, vinegar, garlic, ginger, and Sichuan pepper for several hours to days, resulting in a unique sour and slightly spicy flavor.
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  Abalone and Chicken Stew with 1 Chicken & 6 Abalones

  This dish features a whole chicken and six abalones, simmered with various ingredients. After preparation, the chicken and abalones are cooked together in broth with seasonings over low heat to blend flavors richly.

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