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Huifengtang Copper Pot Hot Pot (Tangjia Ling Store)

火锅 · ⭐ 4.6

No. 12, Commercial Building No. 6, Tangjialing New City

Dishes

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  Large Beef Tripe

  Large pieces of beef tripe is a dish made primarily from fresh beef tripe. The tripe is carefully processed and sliced into large pieces, maintaining its tender texture. It is typically cooked with spicy hot pot base or spicy seasonings, but can also be涮 (blanched) in clear broth according to personal taste. During cooking, the tripe absorbs the broth, developing an appealing color and flavor.
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  Spicy麻 Pork Crisps

  Spicy麻小酥肉 is made primarily from pork, which is first marinated to absorb flavor, then coated with a special spice batter and deep-fried until golden and crispy. Finally, it is seasoned with chili salt and chili powder to deliver a satisfyingly crunchy texture.
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  Deep-sea Shrimp Paste

  Fresh deep-sea shrimp is peeled, deveined, and minced into a paste. Mixed with starch, egg white, and seasonings, it forms a smooth, tender shrimp paste. Typically cooked by boiling or steaming to preserve its fresh flavor.
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  Clear Soup Base

  The clear soup base is built on a light broth that captures the freshness of various ingredients. Fresh vegetables and meats are combined with carefully selected spices and slowly simmered to create a clear, delicate flavor—this is a classic choice for hot pot.
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  Striped Wagyu Beef

  Striped beef is a dish made primarily with high-quality beef slices, accompanied by a variety of vegetables. The beef slices are carefully selected, featuring clear marbling and a balanced mix of fat and lean meat. Vegetables are flexibly paired according to seasonal and regional characteristics, creating a colorful presentation. The preparation method is simple: first quickly stir-fry the vegetables until just cooked, then place the beef slices on top and quickly pan-sear to preserve the tenderness and juiciness of the meat.
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  Premium Freshly Cut Lamb

  Fresh lamb slices are marinated simply and quickly stir-fried or boiled. Main ingredient is lamb, with scallions, ginger, and garlic as seasonings.
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  Sweet Pickled Garlic

  Sugarcane garlic is a traditional Chinese side dish made primarily from fresh garlic. The preparation involves soaking and drying the garlic cloves, then marinating them with sugar, vinegar, and other seasonings until the cloves become transparent and take on an amber color. Sugarcane garlic has a crisp texture and a sweet yet slightly sour taste.
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  Brown Sugar Glutinous Rice Cake

  Red sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
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  Old Beijing Flatbread

  Old Beijing flatbread is a traditional Beijing snack made primarily from flour, with added oil and sugar, crafted through steps such as kneading, rolling, stuffing, and baking. Its outer crust is golden and crispy, while the inside has distinct layers and richly flavored fillings—ideal as a breakfast accompaniment or afternoon tea treat.
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  Suniite Large Plate Lamb

  Sunite large plate lamb uses premium mutton from Sunite Banner, Inner Mongolia, marinated traditionally and grilled on a large plate. Main ingredients are fresh leg or rib meat with salt, cumin, chili powder, slow-cooked over charcoal for tender, juicy results.
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  Ximeng Lamb Rib Roll

  Xilingol lamb rib rolls use premium lamb ribs from Xilingol League, deboned and rolled, then marinated and grilled or stewed for tender, elastic meat.

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