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Ban You Mao Dou Hot Pot (Xinbei Wanda Store)

火锅 · ⭐ 4.8

通江中路新北万达广场4层

Dishes

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  Black Chicken Roll

  Black chicken rolls are a dish made primarily from black chicken meat, sliced thinly and rolled into cylindrical shapes. Vegetables such as carrots and green peppers are typically wrapped inside along with the meat, then steamed or stir-fried to achieve a tender texture with rich layers of flavor.
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  Thick-cut Beef

  Thick-cut beef uses tenderloin or shank cuts, sliced thickly and cooked by pan-searing, grilling, or stewing to retain tenderness and juiciness.
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  Banu Zhaomian

  Banu Zhai Mian is a noodle dish made primarily from high-quality flour, carefully mixed and rested before being hand-pulled by chefs into strands. The noodles are chewy and smooth, paired with a specially prepared broth or sauce to create a unique flavor.
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  New Zealand Tripe

  New Zealand tripe, made from premium imported New Zealand tripe, carefully processed and cooked with specially formulated hot pot base or seasonings. The tripe is thinly and evenly sliced, quickly cooking when blanched in the pot, offering a fresh, tender, and juicy texture—making it an excellent choice for hot pot meals.
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  Classic Tripe

  Classic tripe is made from fresh beef tripe, carefully processed and marinated with spicy seasonings. It is quickly stir-fried to preserve its tender texture and deliver a unique flavor.
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  Enoki Mushroom

  Enoki mushroom is a dish primarily made with fresh enoki mushrooms. The preparation is simple, typically involving cleaning the enoki mushrooms and mixing them with seasonings such as minced garlic, light soy sauce, and sesame oil. The dish retains the original freshness of the enoki mushrooms and offers a refreshing taste.
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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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  Shrimp paste

  Shrimp paste is a dish primarily made from fresh shrimp. The preparation method mainly involves removing the shells from the shrimp, mashing them into shrimp paste, and then mixing in an appropriate amount of starch, egg white, and other seasonings until well combined. Through specific techniques, it forms a smooth and tender shrimp paste. During cooking, shrimp paste is commonly used as an ingredient in hot pot, soups, or stir-fries, offering a delicious taste and rich nutrition.
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  Bone Soup

  Bone broth is made from pork, beef, or chicken bones, slowly simmered to extract marrow and collagen, creating a rich, thick soup base. Ginger slices and scallions are typically added to remove odor and enhance aroma, with some recipes including carrots or corn for added flavor.
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  Fresh Duck Intestines

  Fresh duck intestine is a dish primarily made with fresh duck intestines, typically cleaned and quickly blanched or stir-fried in boiling water to maintain its crisp and tender texture. It can be seasoned with garlic, chili, scallions, and ginger, or combined with other ingredients such as bean sprouts and green peppers during cooking.
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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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