Aunt Douhua's Famous Bean Curd Hot Pot (Old Dongmen Branch, Daming Lake)
火锅 · ⭐ 4.4
No. 97 Dongguan Street
Dishes
内蒙古羔羊卷内蒙古羔羊卷主要由新鲜羔羊肉切成薄片后卷成卷状，通常搭配葱段、姜片等辅料，采用涮煮或快炒的方式制作，保持羊肉的嫩滑口感。
Ancient Method Spicy Hot PotA traditional Sichuan-style hot pot made with aged beef broth, spicy chili oil, and a blend of herbs and spices, served with assorted meats and vegetables.
Old Winter Melon with SkinA traditional dish made from old winter melon with its skin intact, gently stewed to bring out a soft, sweet flavor. Often cooked with lean meat or ham for added depth.
Xinjiang Tomato Hot PotA hearty hot pot made with fresh tomatoes, onions, carrots, and potatoes, often served with lamb or beef—typical of Xinjiang cuisine.
Pork Bone Clear Soup BaseA clear soup base made by simmering pork bones for hours, resulting in a rich, savory broth ideal for hot pot dishes.
Double Crispy Beef Tripe and Duck Intestine PlatterThis dish features fresh beef tripe and duck intestine, quickly blanched and tossed with a secret spicy sauce. The texture is crisp and refreshing, highlighting the natural flavors with a bold spicy kick.
Cordyceps Mushroom MeatballsA dish made by mixing pork mince with cordyceps mushrooms and shaping into balls, then steamed. Tender meat with a delicate mushroom aroma.
Lying-down Sweet SpinachFresh spinach is blanched and mixed with garlic, salt, and a touch of sesame oil for a light, sweet taste.
Tender Pork Belly RollPork belly slices are marinated with scallions, ginger, and cooking wine, then rolled and steamed. The meat is tender with a balanced fat-to-lean ratio and rich aroma.