As Niu Niu Fresh Hot Pot
火锅 · ⭐ 4.3
No. 45 Yongfeng Road, Wuhou District, Annex Building of Asniuniu Tower, Floors 1–2
Dishes
Cold Pot Chicken BloodA Sichuan dish made with chicken blood stir-fried in a cold pot, seasoned with chili, Sichuan pepper, garlic, and ginger for a spicy and numbing flavor.
Shrimp Sushi RollA creative dish combining Japanese and Chinese techniques, featuring tender shrimp paste wrapped in seasoned rice and garnished with seaweed or caviar.
Premium Layered TripePremium layered tripe made from carefully sliced beef tripe, slow-cooked in a secret spice broth and stir-fried with chili and Sichuan pepper for a bold, numbingly spicy flavor.
Premium Fresh Goose IntestinesPremium fresh duck intestine is a dish featuring freshly cleaned duck intestines, quickly blanched or stir-fried to retain its crisp tenderness. Enhanced with garlic, chili, and ginger for rich flavor.
Secret-Recipe Tartary Buckwheat Hot Pot BaseA unique hot pot base made from tartary buckwheat and herbs, offering a slightly bitter yet refreshing taste with health benefits.
Fresh Mongolian TripeFresh Mongolian tripe is a dish primarily made with fresh beef tripe, which is cleaned and then cooked by blanching or quick stir-frying to maintain its crisp and tender texture. It is typically seasoned with葱姜蒜 (scallions, ginger, garlic) and chili for aroma, and some recipes may include fermented broad bean paste or Sichuan peppercorns for added flavor.
Fresh-cut Wagyu StripFreshly sliced sirloin is a dish made primarily from fresh beef from the sirloin cut. The sirloin portion has tender meat with clear muscle fibers. During preparation, the sirloin is sliced thinly and marinated briefly with a specially prepared seasoning. It is then cooked quickly by stir-frying or in hot pot style, preserving the natural flavor of the meat.
Freshly Cut Beef Chest FatFreshly cut beef chest fat, a premium fatty cut from the cow's chest, enjoyed raw or lightly seasoned for its rich, smooth texture and savory flavor.
Black TofuBlack tofu is made from black beans, soaked, ground into pulp, boiled, and coagulated. It has a deep brown or black color, smooth texture, and soft taste—ready to eat or cook.
Black Chicken MushroomA dish made by stir-frying black chicken mushrooms with garlic and ginger, highlighting the delicate texture and rich aroma of the fungi.