Dianweng · Yunnan Sour Beef Hotpot (Changsha Kaifeng First Branch)
火锅 · ⭐ 4.5
4th Floor, Kaifu Wanda Plaza, No. 589, Zhongshan Road
Dishes
Songrong MushroomA wild edible mushroom, primarily using fresh matsutake as the main ingredient, cleaned and sliced or used whole. Commonly prepared by stir-frying, stewing, or pairing with meat to preserve its natural flavor.
Water Buffalo TripeA classic Sichuan dish made with fresh water buffalo tripe, stir-fried with chili, Sichuan pepper, and garlic for a spicy, numbing flavor.
Yunnan-style Fresh BeefDian Flavor Fresh Beef is a dish made with fresh beef, Yunnan spices, and vegetables. Thinly sliced beef is marinated, then stir-fried with onions and green peppers to retain tenderness while infusing local flavors.
Yunnan Free-Range ChickenDian Weng Zou Di Chicken is a dish featuring free-range chicken from Yunnan, simmered with ginger slices and green onions, seasoned with salt and spices, slowly cooked until tender and flavorful.
Rose Milk CasseroleRose罐罐烤奶 is a dessert made primarily from milk and rose jam. Milk mixed with rose jam is baked slowly in small jars, resulting in a smooth texture and delicate rose aroma.
Mushroom Assortment PlatterA mixed mushroom platter featuring fresh mushrooms like shiitake, enoki, king oyster, and crab mushrooms, lightly blanched or stir-fried to preserve their natural flavor with minimal seasoning.
Jackfruit Shrimp DumplingsPineapple shrimp balls is a dish made with fresh shrimp paste and pineapple. Shrimp paste is made by mashing shrimp and mixing with seasonings, while pineapple is cut into chunks. The shrimp balls are boiled and then stir-fried with pineapple to absorb its sweet flavor. The dish has a bright color, tender texture, and fruity aroma.
Marinated Wagyu StripSpicy marinated wagyu beef made from tenderloin, blanched or briefly boiled, sliced and mixed with garlic, green onions, cilantro, soy sauce, sesame oil, and chili oil.
Spicy Hot Pot BaseSpicy hot pot base is primarily made from beef tallow, chili peppers, and Sichuan peppercorns, stir-fried with fermented broad bean paste, ginger, garlic, scallions, and other spices. It typically includes a variety of aromatic spices such as star anise, cassia bark, and cardamom to enhance flavor. The ingredients are simmered to create a rich, flavorful broth, ideal for dipping various ingredients for cooking.
Black BoletusBlack bolete is a wild mushroom, primarily using fresh black bolete. After washing, it's sliced or used whole. Commonly stir-fried with garlic and scallions, or used in soups and with meats.