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Qingzhen Niu Hei Ji Roast Meat and Hot Pot (North Gongde University Branch)

火锅 · ⭐ 4.4

No. 110, 1st Floor, Building 6, Songyu Lane, East Wusheng Road

Dishes

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  Hand-Cut Lamb Neck (250g)

  Hand-cut lamb neck (half pound): Tender meat from the top of the lamb's shoulder, hand-sliced with clear texture. Prepared by boiling, quick-boiling, or light seasoning to preserve the natural lamb flavor.
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  Grilled Meat on Iron Skillet

  Skewer-grilled meat is made primarily from fresh beef, mutton, or pork, sliced thinly and directly grilled on a heated iron grilling plate. During preparation, minimal seasonings are used—just salt and cumin—to enhance flavor, with the meat quickly cooked at high temperatures to retain its tenderness and freshness.
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  Fried Crispy Sticks

  Fried Gaozhi is a traditional snack made primarily from mung bean flour or mixed bean flour. The bean flour is spread into thin pancakes, dried, then cut into pieces or strips. During cooking, it is fried in hot oil until golden and crispy, and can be enjoyed with savory or sweet and sour seasonings.
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  Crispy Pork Rolls

  Fried pork rolls is a traditional Chinese dish primarily made with pork. First, the pork is minced and mixed with seasonings, then marinated. Next, the minced meat is spread onto tofu paper, rolled into a cylinder, and sealed with egg liquid. Finally, the meat rolls are deep-fried in hot oil until golden and crispy.
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  Grilled Prime Beef Rib

  Grilled No.1 beef brisket made from premium beef, marinated and grilled on a rack. Slightly charred outside, tender inside with rich flavor.
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  Grilled Beef Brisket

  Grilled beef brisket is a dish made primarily from beef brisket, marinated and slowly roasted over a grill. The tough meat becomes tender through marinating and low-temperature cooking, often seasoned with soy sauce, garlic, and black pepper.
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  Roasted Lamb Top Blade

  Roasted lamb neck features the lamb's neck meat, marinated and grilled. The meat is tender with even fat distribution. Common seasonings include salt, cumin, and chili powder. High heat creates a crispy exterior while keeping the inside juicy.
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  Roasted Sauerkraut

  Stewed sauerkraut is a dish primarily made with sauerkraut. The sauerkraut, after being pickled, develops a unique flavor. To prepare it, lay the sauerkraut on a baking tray, add appropriate seasonings, and bake in an oven until the surface turns slightly crispy. The result is a fragrant, crunchy texture with a more intense sauerkraut flavor.
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  Corn Cake

  Cornbread is a traditional Chinese staple food made primarily from coarse grains, with main ingredients including cornmeal and soybean flour. The various coarse grain flours are mixed together, combined with an appropriate amount of water and yeast, fermented, kneaded into small cone shapes, and then steamed to finish.
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  Stinky Tofu

  Stinky tofu is a traditional snack whose main ingredient is tofu. Through a special fermentation process, the tofu develops a unique smell and taste. The fermented tofu blocks are usually deep-fried until golden and crispy, then served with seasonings.
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  High-Calcium Lamb Slices

  High-calcium lamb slices are made from fresh lamb, marinated and rolled. Rich in calcium, they're seasoned with salt, ginger, and scallions, then quickly blanched or涮 for a tender texture.

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