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Xiao Yu Niang All Beef Hot Pot Canteen (Daping Vanke Branch)

火锅 · ⭐ 3.9

No. 184, Heyun Road, Jinyin Bay (Ground floor of Vanke Jincheng)

Dishes

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  Braised Beef Steak

  Stewed beef steak is a dish made with beef steak as the main ingredient, combined with various spices and seasonings, and prepared through marinating and slow cooking. After stewing, the beef becomes tender and juicy, while the fusion of spices and seasonings creates a rich, distinctive flavor.
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  Mild Spicy Broth

  A mild spicy broth is a火锅底料 with a moderate level of spiciness, primarily made with ingredients such as chili peppers, Sichuan peppercorns, ginger, garlic, and other spices, along with a rich stock as the base. The preparation involves simmering these ingredients and spices to create a hot pot soup that balances heat with aromatic freshness.
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  Fruit Buffet

  Fruit self-service is a buffet style featuring various fresh fruits like watermelon, honeydew, grapes, strawberries, mango, and kiwi, typically served uncooked—cleaned and sliced before being arranged for guests to serve themselves.
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  Ham Sausage

  Sausage is a processed meat product made primarily from pork, chicken, or beef, mixed with starch, water, and seasonings, then stuffed into casings and cooked by steaming or smoking.
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  Stir-Fried Rice Noodles

  Stir-fried rice noodles is a dish primarily made with rice noodles, accompanied by vegetables, meat, or seafood. Stir-fried at high heat, the rice noodles blend thoroughly with the ingredients, resulting in an appealing color and aroma.
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  Red Broth with Ingredients

  Red broth with ingredients is made by simmering beef and chicken bones to create a rich red broth, then adding various ingredients such as beef, lamb, and vegetables. It is cooked for a long time, resulting in a rich flavor suitable for boiling various ingredients.
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  Braised Tiger Skin Chicken Feet

  A spicy and tender dish made by frying chicken feet until they develop a wrinkled skin, then simmering them in a rich, aromatic sauce.
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  Mushroom Flower

  A dish made primarily from fresh mushrooms and vegetables, stir-fried to bring out a savory and delicate flavor.
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  Sauce-Flavored Red Oil Pot

  A spicy Sichuan dish made with pork, bean sprouts, and peppers, stir-fried in a blend of fermented soybean paste, chili oil, and Sichuan peppercorns for rich aroma and heat.
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  Glutinous Rice Balls in Fermented Rice Soup

  Glutinous rice balls in fermented rice wine is a traditional dessert, primarily made with glutinous rice balls and fermented rice wine. The preparation is simple: cook the glutinous rice balls until done, then add fermented rice wine and an appropriate amount of water, bring to a boil, and finally season with rock sugar or brown sugar according to personal taste.
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  Fresh Beef Tripe

  Fresh beef tripe is a dish made from cattle's aorta, sliced after cleaning and briefly blanched in boiling water to retain its crisp texture. It can be mixed with chili, garlic, and cilantro as a cold dish or used in hot pot.
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  Cucumber

  After washing, cucumbers can be sliced or cut into strips and eaten raw or blanched before being mixed in a cold dish. They can also be combined with other ingredients such as garlic, vinegar, and sugar to make a refreshing cold appetizer.

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