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Mr. Hotpot (Xingyao City Branch)

日料 · ⭐ 3.7

Unit 223, Building 2, Phase I, Xingyao City, Xingze Road, Xixing Subdistrict

Dishes

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  Big Knife Tripe

  Big Knife Tripe is a dish made primarily from fresh beef tripe. The tripe is carefully processed and cut into large pieces, then marinated with a specially prepared chili sauce and spices. During cooking, it is stir-fried quickly over high heat to maintain its tender texture and achieve an appealing color.
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  海鸭蛋牛肉丸

  海鸭蛋牛肉丸是一道以新鲜牛肉和海鸭蛋为主要食材的菜肴。牛肉剁成泥后加入调味料搅拌上劲，制成丸子状；海鸭蛋则取其蛋黄部分，与牛肉丸一同烹煮或蒸制，使牛肉丸吸收蛋黄的鲜香。成品口感弹嫩，蛋黄香气浓郁。
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  Australian Beef Cubes

  Australian beef cubes made from premium Australian beef tenderloin, stir-fried with onions and bell peppers for a savory and tender dish.
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  White Layered Cake

  Bai Qian Ceng is a dish made primarily with pork and tofu skin. The tofu skin is filled with seasoned pork, rolled layer by layer, then steamed to create a rich, layered texture.
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  Garlic Beef

  Garlic beef is a dish made primarily with beef and stir-fried with a large amount of minced garlic. The beef is sliced or shredded, marinated with seasonings, then stir-fried together with fragrant garlic to allow the garlic aroma to penetrate the meat, resulting in a tender texture and rich fragrance.
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  Crab Roe Fish Egg Roll

  A delicate dish made by wrapping crab roe in fish paste and steaming it on an egg base, offering a smooth texture and fresh flavor.
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  Value Bacon

  Premium bacon made from pork belly, cured and smoked for a rich, savory flavor. Perfectly balanced with a crispy exterior and juicy interior.
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  Glutinous Pig Trotter

  Braised pork trotters are a dish made primarily from pig's feet, simmered until tender after blanching. Seasoned with star anise, cassia bark, soy sauce, and rock sugar for a glossy red color and rich, soft texture.
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  Golden Egg Dumplings

  Golden egg dumplings made by wrapping pork filling in egg skin and pan-frying until golden brown. Main ingredients include eggs, pork, scallions, and ginger. The eggs are beaten and spread into thin sheets, filled with seasoned meat, rolled into dumpling shapes, then gently fried over low heat.

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