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Du Chunfeng Mud Stove Old Hot Pot - Qianmo (Eringnan Road Branch)

火锅 · ⭐ 4.8

Shops 109–110, Jinyun Golden Street, No. 3, Qinglongshan South Street

Dishes

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  Seven-Second Potato Shreds

  A quick Chinese cold dish made with thinly sliced potatoes blanched for about 7 seconds, then tossed with garlic, vinegar, and chili oil for a crisp, tangy flavor.
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  Sliced Beef with Green and Red Peppers

  Double Pepper Beef is a dish made primarily with beef, paired with green and red peppers. The beef is sliced and marinated with seasonings, then stir-fried together with sliced green and red peppers to retain the freshness and texture of the ingredients.
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  Crispy Beef Tripe

  Large crispy beef tripe is a dish made from fresh beef tripe, carefully processed and stir-fried with a specially prepared seasoning. The tripe is sliced thickly, offering a tender and elastic texture while preserving its original flavor during cooking.
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  Grassland Lamb

  Grassland lamb made from high-quality lamb raised on Inner Mongolia's grasslands, marinated and grilled over charcoal for a tender, flavorful dish.
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  Imperial Four-Color Meatballs

  A traditional Chinese dish featuring four differently flavored meatballs—pork, beef, shrimp, and chicken—made by hand and steamed to perfection, served with a special sauce.
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  Hand-Made Shrimp Paste

  Hand-pounded shrimp paste is made primarily from fresh shrimp, which are deveined and chopped or pounded with the back of a knife into a paste. It is mixed with an appropriate amount of salt, egg white, starch, and a small quantity of scallion-ginger water, then repeatedly kneaded by hand until elastic, resulting in a smooth and tender shrimp paste. It can be cooked directly and eaten, or used in hot pot, steamed dishes, or stir-frying.
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  Signature Grain-Fed Wagyu Beef

  Premium grain-fed wagyu beef with marbled texture, gently cooked to preserve tenderness and rich flavor.
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  Fresh Duck Intestine

  Fresh duck intestine dish, quickly blanched or stir-fried for a crisp texture and savory flavor.
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  Braised Cabbage with Beef Balls

  Gongcai beef meatballs is a dish featuring beef meatballs as the main ingredient, paired with gongcai (a dried mustard stem). The beef meatballs are made by mincing beef, adding seasonings, mixing until the mixture becomes elastic, then shaping them by hand or machine into round forms, and finally cooking by boiling or steaming. Gongcai needs to be soaked beforehand and cooked together with the beef meatballs to create a rich, layered texture.
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  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.
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  Yin-Yang Tomato Hot Pot

  Yangcheng Tomato Hot Pot features tomato as the main ingredient, divided into two sides: one side is clear or tomato broth, the other spicy麻 (má) broth. Main ingredients include fresh tomatoes, beef slices, tofu, mushrooms, and vegetables. First, tomatoes are stir-fried to extract juice for the base broth, then seasoned and boiled, finally cooking ingredients separately in each section.

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