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BaBa Tang Yang Huo Guo (Hua Yuan Hao Tian Di Dian)

火锅 · ⭐ 4.8

Room 208, Floor 2, No. 40, Tuoqiao Zhonglu, Zhuanchang Nanli

Dishes

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  Crispy Pork Strips

  Succulent pork slices, made from fatty pork belly, are marinated and then deep-fried until golden and crispy. To prepare, the pork belly is sliced thinly, seasoned with salt, cooking wine, and five-spice powder, then fried in hot oil until perfectly crisp.
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  Signature Tender Beef

  Signature tender beef made with fresh beef, marinated and quickly stir-fried. Sliced beef is seasoned and cooked with green peppers and onions to retain tenderness and freshness.
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  Rose Brown Sugar Ice Jelly

  Rose brown sugar ice jelly is a dessert made with ice jelly, brown sugar syrup, and rose jam. The ice jelly, derived from pseudoguava or cooling herb, forms a transparent gel when chilled, paired with simmered brown sugar sauce and rose paste for a refreshing, smooth texture and unique flavor.
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  Premium Beef Tenderloin

  Premium beef is a dish made primarily with high-quality beef slices, paired with various vegetables and seasonings. The beef slices are carefully selected for their tender and juicy texture, complemented by an array of vegetables and rich seasonings. Quickly stir-fried to preserve the tenderness of the meat and the crispness of the vegetables.
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  Crispy Beef Tripe

  Crispy beef tripe is a dish made primarily from beef tripe, which is quickly blanched or fried to achieve a crisp texture, then stir-fried with chili, Sichuan pepper, garlic slices, and green onions.
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  Fennel Oil Stick

  Fennel oil sticks are a traditional Chinese pastry made by mixing fresh fennel, finely chopped, with flour and water to form a batter. The mixture is then shaped into strips using a specific mold or technique and deep-fried until golden and crispy. They have an appealing appearance and a fragrant, crunchy texture.
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  Crispy Pork Tenderloin Bites

  Lipu Duo Duo Xiaosrou is made from pork tenderloin, cut into small pieces, marinated with seasonings, coated in starch or flour batter, then deep-fried until golden and crispy. The dish is crispy on the outside and tender inside.
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  Bold Duck Intestines

  Bold duck intestine is a dish made primarily with duck intestines, cleaned and briefly blanched in boiling water, then stir-fried with garlic, chili, scallions, and ginger. Some recipes add doubanjiang or spicy sauce for extra flavor, resulting in a crisp and tender texture.
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  Spicy Beef Broth Base

  The spicy beef tallow broth is based primarily on beef tallow, stir-fried with ingredients such as broad bean paste, chili peppers, Sichuan peppercorns, ginger, garlic, and green onions. Main ingredients include beef tallow, dried chilies, Sichuan peppercorns, broad bean paste, star anise, cassia bark, and bay leaves. Through simmering and stir-frying, the flavors blend to create a rich and spicy taste.
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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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