Mogu Buluo · Hot Pot Manor (Mulan Scenic Area Branch)
火锅 · ⭐ 4.8
Mogu Buluo Agricultural Industry Park, Chuangzao Village, Changxuanling Subdistrict
Dishes
Double Pepper Spicy BeefA spicy Sichuan dish made with beef and green and red peppers, stir-fried with aromatic spices for a bold, numbing flavor.
Wagyu Upper RibWagyu ribeye is made from the most tender part of the wagyu shoulder, with fine texture and even fat distribution. Usually cooked by grilling or charcoal roasting to preserve its original flavor.
Goddess BeefA dish featuring tender beef slices marinated in a special sauce and stir-fried with vegetables, known for its rich flavor and elegant presentation.
Butcher's TripeOffal tripe is a dish made primarily with fresh beef tripe. The tripe is carefully processed to maintain its tender texture and is quickly stir-fried with a specially prepared chili sauce and spices, resulting in a unique and aromatic flavor.
Farm-Picked Morel MushroomsFarm-picked morel mushrooms is a dish made with fresh morel mushrooms, cooked by stir-frying or stewing to highlight their unique aroma and tender texture.
Handmade Mushroom Pork BallsMade with fresh pork and dried mushrooms, these hand-formed meatballs are steamed or boiled to perfection, offering a tender and aromatic bite.
Golden Oyster MushroomA golden-hued wild mushroom prized for its delicate texture and umami flavor, commonly stir-fried or simmered with vegetables or meat.
Deep Sea Black Tiger Shrimp DumplingsFresh deep-sea black tiger shrimp is hand-pounded into a paste, mixed with egg white and starch to create tender, flavorful dumplings, served in clear broth or sauce.
Mushroom Egg Fried RiceA savory dish made with rice, eggs, and a mix of fresh mushrooms, stir-fried to perfection for a rich, aromatic flavor.
Mushroom Tribe Ice PlateA cold dish featuring fresh mushrooms and vegetables, chilled and dressed with a special sauce for a refreshing taste.
Braised Chicken Feet with Tiger SkinHǔpí Jīzhǎo is made primarily from chicken feet. The chicken feet are deep-fried until the skin becomes crispy and bubbled, then marinated with seasonings to absorb flavor. Finally, they are steamed to allow the taste to penetrate into the inner parts, creating a texture resembling tiger skin.