Halal Niu Bu Bi Hot Pot (Jianshe Road Branch)
火锅 · ⭐ 4.8
No. 53 Jianshe Road, Annex No. 7
Dishes
Not-Beef-LiverA home-style dish made with pork liver stir-fried with vegetables, offering a tender texture and savory flavor.
Lean Beef DelightBeef stir-fry is a dish made with beef, typically using tenderloin or shank slices, stir-fried with onions and green peppers. Beef is marinated in soy sauce, cooking wine, and starch before being quickly cooked with vegetables and a sauce to finish. The dish has a bright red color and a tender texture.
Layered TripeQian Ceng Du is a traditional dish primarily made from pork stomach. During preparation, the pork stomach is carefully processed and sliced into thin pieces, then cooked using a unique technique that creates a layered appearance. It is seasoned with appropriate spices and finally prepared to perfection.
Tender BeefTender beef is a dish primarily made with beef, usually using cuts like tenderloin or shank. Sliced and marinated, it's quickly stir-fried or blanched to maintain its soft texture.
Black Sugar Glutinous Rice BallsHandmade glutinous rice balls served with rich black sugar syrup, offering a sweet and chewy texture.
Hand-Made Beef MeatballsHandcrafted beef balls are made from fresh beef, pounded by hand into a meat paste, then shaped into small balls. The制作 process emphasizes手工 craftsmanship, preserving the original flavor and texture of the beef. The meat is firm and chewy with a satisfying bite.
Hand-Made Shrimp PasteHand-pounded shrimp paste is made primarily from fresh shrimp, which are deveined and chopped or pounded with the back of a knife into a paste. It is mixed with an appropriate amount of salt, egg white, starch, and a small quantity of scallion-ginger water, then repeatedly kneaded by hand until elastic, resulting in a smooth and tender shrimp paste. It can be cooked directly and eaten, or used in hot pot, steamed dishes, or stir-frying.
Beef brisketBeef brisket is the muscle from the cow's chest, tough with abundant connective tissue. Usually marinated and then braised, stewed, or grilled to tenderize and absorb flavor.
Beef TongueBeef tongue is a dish that uses a cow's tongue as its main ingredient. After careful preparation, it has a tender texture and delicate meat. Common cooking methods include roasting, stewing, or pan-frying, combined with various spices and seasonings to enhance the flavor of the beef tongue.
Crispy Beef Strips (Must-Try)Crispy beef strips made from marinated beef, deep-fried to perfection—golden, crunchy, and full of flavor.
Secret-Recipe Plum LemonadeThe secret recipe hibiscus tea is primarily made with black plums, hawthorn, and dried tangerine peel, supplemented with licorice root and osmanthus. After soaking, boiling, filtering, and cooling, it results in a refreshing beverage. The cooking process requires precise control of heat and time to ensure the flavors are well blended.
Red and White鸳鸯 PotA red and white double-boiler hot pot features separate red and white broth sections. The red broth is made with beef tallow, chili, and Sichuan peppercorns; the white broth uses clear or bone broth with ginger and scallions. Main ingredients include beef, lamb, tripe, beef intestine, vegetables, and tofu—choose your ingredients and cook them in the corresponding broth.
Classic Big Knife BeefClassic big knife beef uses premium beef shank, slow-cooked in a secret braising sauce, then sliced and served—tender, flavorful, and richly satisfying.- Mázī BeefA Chinese dish made with beef stir-fried with Sichuan pepper and cumin, delivering a spicy and numbing flavor.