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Zhang Meiwen Hot Pot (Jiujie Branch)

火锅 · ⭐

No. 51, Jianxin East Road, Annex No. 1 (140 meters on foot from Exit 2A of Liyuchi Metro Station)

Dishes

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  Half-pound Fresh Beef Tripe

  A Sichuan-style dish made with fresh beef tripe, quickly blanched and served with dipping sauce for a crisp and spicy taste.
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  Stuffed and Fragrant Squid

  Fresh squid is marinated, coated in glutinous rice flour, and deep-fried until crispy outside and tender inside, delivering a rich, savory flavor.
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  Broad Knife Squid Chunks

  Broad Knife Squid Chunks is a dish primarily made with fresh squid. The cleaned squid is cut into thick, uniform chunks using a broad knife. It is typically cooked using quick stir-frying or dry-frying methods, resulting in a slightly charred exterior while maintaining a tender and chewy texture inside. Common seasonings include scallions, ginger, garlic, chili peppers, and soy sauce, which enhance the natural umami of the squid. The dish emphasizes knife skills and heat control, producing plump and visually appealing squid pieces.
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  Handcrafted Tender Meat Slices

  Hand-cut tender pork slices made from pork tenderloin, marinated with starch and egg white, then quickly stir-fried or blanched. Main ingredients include pork, scallions, ginger, garlic, and seasonings.
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  Pickled Chili and Century Egg Fried Rice

  A spicy fried rice dish made with leftover rice, pickled chili, and century egg, known for its bold flavor and aromatic heat.
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  Brown Sugar Ice Tangyuan

  Red sugar ice tangyuan is made primarily from glutinous rice flour dumplings, cooked with red sugar and water. After boiling, the tangyuan are cooled in ice water to achieve a chewy texture. As the red sugar melts during heating, it forms a thick syrup that blends well with the tangyuan for delicious consumption.
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  Classic Red Soup Base

  A traditional spicy broth made from beef tallow, chili peppers, Sichuan peppercorns, and fermented broad bean paste, ideal for hot pot cooking.
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  Old-Style Mochi Ice

  A traditional frozen dessert made by grinding ice with fruit or milk into a smooth, snow-like texture, often served with toppings like red beans or coconut.
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  Crispy Pork Ear

  Crispy pork ear is made from pig's ears, boiled and then chilled before being tossed with seasonings. The ears are rich in collagen, offering a crisp texture with a strong savory and slightly spicy flavor.
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  Mangzi's Old Meat Slice

  A traditional Chinese dish made with pork tenderloin and vegetables, stir-fried to perfection for a savory and satisfying meal.
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  Blood Tripe

  A traditional dish made from pig or cow stomach (tripe) mixed with blood and spices, known for its chewy texture and spicy flavor.
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  Fresh-cut Wagyu Strip

  Freshly sliced sirloin is a dish made primarily from fresh beef from the sirloin cut. The sirloin portion has tender meat with clear muscle fibers. During preparation, the sirloin is sliced thinly and marinated briefly with a specially prepared seasoning. It is then cooked quickly by stir-frying or in hot pot style, preserving the natural flavor of the meat.
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  Duck Intestines

  Duck intestine, made primarily from fresh duck intestines, is carefully cleaned and processed to maintain its tender texture. It can typically be paired with various seasonings and cooking methods such as stir-frying, boiling, or grilling, creating a variety of delicious dishes. Its unique texture and rich nutrition make duck intestine one of the ingredients beloved by many diners.

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