Close

Tongfuyuan Copper Pot Hot Pot

火锅 · ⭐ 4.0

Qiantang Street, No. 542, Qianjin Residential Community

Dishes

• 

  Northeast Sour Cabbage

  Northeastern sour cabbage, made primarily from napa cabbage and fermented. The sour cabbage has a slightly yellow, translucent color and a crisp, tangy taste. It is commonly stewed with pork and vermicelli, making it a classic home-style dish in Northeast China.
• 

  Northeast Black Wood Ear

  Northeast Black Wood Ear is a traditional Northeast Chinese dish primarily made with black wood ear mushrooms. To prepare it, dried black wood ears are first soaked and then stir-fried simply with garlic, chili, and other seasonings. The dish features the unique tender and slippery texture of black wood ears, with a glossy black color and rich nutritional value.
• 

  Hulunbuir Lamb Slices

  Hulunbuir lamb slices use fresh lamb from Hulunbuir, Inner Mongolia, sliced thin and enjoyed by boiling or grilling to preserve its natural flavor, tender texture, and delicious taste.
• 

  Hand-Beaten Fresh Shrimp Dumplings

  Hand-pounded fresh shrimp paste is a dish made primarily from fresh shrimp meat. The shrimp meat is carefully processed to remove shells and veins, then hand-beaten into a smooth paste, preserving the tender texture of the shrimp. During preparation, the shrimp paste is shaped into a slippery form and cooked with clear soup or hot pot base. The shrimp is tender, melts in your mouth, and fills the air with fresh, aromatic flavors.
• 

  Australian Wagyu Beef

  Australian wagyu beef features premium imported beef with fine texture and even fat marbling. Sliced and quickly blanched or涮 cooked to retain tenderness, it pairs well with vegetables and mushrooms.
• 

  Xiqi Lamb Roll

  Xiqi lamb roll features tender lamb slices rolled with vegetables or spices, marinated and grilled to perfection—crispy outside, juicy inside.
• 

  Vegetable Assortment Platter

  A refreshing platter of assorted fresh vegetables, lightly blanched or dressed with a light sauce for a healthy and crisp side dish.
• 

  High-Calcium Lamb

  High-calcium lamb is a dish primarily made with fresh lamb, distinguished by its rich calcium content. The lamb is carefully selected and prepared, then marinated with appropriate seasonings before being cooked through roasting or boiling. This dish retains the tender texture of the lamb while enhancing its nutritional value with calcium.
• 

  Fresh Oyster and Locust Dish

  A dish featuring fresh oysters and locusts, prepared by steaming or stir-frying to retain natural flavors and achieve a tender, refreshing texture.
• 

  Fresh Duck Blood

  Fresh 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.

Reviews