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Busang Mao Du Hot Pot Restaurant

Hot pot · ⭐ 3.5

No. 435, Haixi Road, China (Tianjin) Pilot Free Trade Zone (Central Business District)

Dishes

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  Baby bok choy

  Baby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
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  Hand-Cut Lamb

  Hand-cut lamb is a dish primarily made with fresh lamb meat. The lamb is sliced by hand into thin pieces and can be cooked with various seasonings and vegetables, commonly served in hot pot or barbecue. The meat is tender and offers a rich flavor.
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  Tripe

  Tripe, primarily made from the rumen of cattle, is finely processed to achieve a tender texture. It is typically sliced and served with spicy hot pot or cold dressing, offering a crisp and refreshing taste—making it a popular choice in hot pot dishes.
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  Striped Wagyu Beef

  Striped beef is a dish made primarily with high-quality beef slices, accompanied by a variety of vegetables. The beef slices are carefully selected, featuring clear marbling and a balanced mix of fat and lean meat. Vegetables are flexibly paired according to seasonal and regional characteristics, creating a colorful presentation. The preparation method is simple: first quickly stir-fry the vegetables until just cooked, then place the beef slices on top and quickly pan-sear to preserve the tenderness and juiciness of the meat.
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  Self-Service Condiments

  Self-service condiments are a combination of seasonings that customers can mix and match themselves, typically including basic ingredients such as soy sauce, vinegar, chili oil, garlic paste, green onions, cilantro, and sesame paste. These are used to accompany hot pot, barbecue, cold dishes, or noodle dishes, allowing individuals to freely choose and blend according to their personal taste.
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  Sour Plum Soup Pot

  A sour plum soup pot is a container used to hold sour plum soup, mainly made of ceramic or glass. Sour plum soup is made from wumei, hawthorn, and licorice, with rock sugar and water cooked together, with a sweet and sour taste.
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  Xi Meng Lamb

  Ximeng lamb uses tender lamb from Xilingol League, Inner Mongolia. After cleaning and cutting, it's stewed or grilled, preserving its natural flavor. Commonly seasoned with scallions, ginger, and garlic.
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  Fish Balls

  Fish balls are spherical foods made primarily from fish meat, processed through fine cutting, stirring, and shaping techniques. To prepare them, fresh fish meat is selected, deboned, cut into small pieces, then mashed with the back of a knife to form fish paste. Appropriate amounts of starch, egg white, salt, and other seasonings are added and mixed evenly. Finally, the mixture is shaped by hand or tools into small balls and boiled in hot water until cooked through.
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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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