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Najia Brothers Original Fresh Hot Pot (Shui Nianhe Store)

Hot pot · ⭐ 4.6

No. 77, Niuwangmiao Lane

Dishes

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  Turbot

  Turbot is a common sea fish, typically选用 fresh whole turbot, which is cleaned and marinated with ingredients such as ginger slices and scallions before being steamed or braised. When steaming, the fish meat remains tender; when braising, it is seasoned with soy sauce, sugar, and cooking wine to allow the flavors to penetrate the fish meat.
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  Tender Beef

  Tender beef is a dish made primarily with fresh beef, carefully marinated and then quickly stir-fried or lightly seared. The beef is tender and smooth in texture, paired with适量 vegetables and seasonings to bring out the authentic, rich meat flavor.
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  Butcher Shop Tripe

  A Sichuan-style dish made from beef tripe, blanched and tossed with chili, Sichuan peppercorns, garlic, and other seasonings for a spicy, numbing flavor.
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  Live-kill Abalone

  Fresh abalone is prepared by steaming or blanching to preserve its tender texture, served with a light broth or ginger-scallion sauce to highlight its natural flavor.
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  Live Yellow Catfish

  A Sichuan dish made with live yellow catfish, stir-fried with chili and fermented bean paste, resulting in a spicy and fragrant flavor.
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  Seafood Brotherhood

  A creative dish featuring a mix of fresh seafood like shrimp, squid, scallops, and mussels stir-fried with garlic, chili, and cilantro for a savory, aromatic flavor.
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  Beef Tallow Spicy Hot Pot

  Spicy beef tallow broth made with beef tallow, chili, Sichuan pepper, doubanjiang, and seasonings like garlic, ginger, scallion, and onion, typically cooked with beef, tripe, beef gullet, and duck intestine for a rich, numbing flavor.
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  Freshly Sliced Wagyu Sirloin

  Beef brisket is a dish made primarily with fresh beef. During preparation, high-quality beef brisket is selected and sliced into thin pieces on-site to ensure tender meat. It is typically cooked simply with a specially prepared seasoning to highlight the natural flavor of the beef.
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  Beijing-style Tripe Stir-fry

  Old Beijing tripe is a traditional Beijing snack, primarily made from fresh beef or lamb tripe. The tripe is finely sliced and quickly blanched in a rich broth until cooked, then mixed with vegetables such as cilantro and scallions, and drizzled with a special sauce made from sesame paste, garlic chives, and fermented tofu. Finally, it is thoroughly mixed and ready to eat.
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  Fresh Tiger Prawns

  Fresh prawns are prepared using freshly caught river shrimp, cleaned and cooked directly. Common methods include steaming, boiling in water, or stir-frying to preserve the tender texture, enhanced with ginger, scallions, and other seasonings.
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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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  Yuan Yang Hot Pot (Free-range Chicken Soup)

  A dual-flavor hot pot featuring a clear chicken broth on one side and a spicy red broth on the other, made with slow-cooked free-range chicken for rich flavor.

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