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Man Zai Xian Lu Tang (Jiahewenyuan Branch)

Hot pot · ⭐ 4.5

No. 58 Yangxian East Road

Dishes

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  Blood Sausage with Noodles

  A specialty snack made from pig blood and intestines, steamed and sliced, then mixed with chili oil and garlic for a spicy, smooth flavor.
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  Small Abalone

  Fresh abalone is the main ingredient, carefully processed and then steamed or braised with simple seasonings to retain its natural flavor and tender texture.
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  Handmade Pork Meatballs

  A traditional Chinese dish made by hand-forming seasoned pork into small balls, then boiling or steaming until tender and flavorful.
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  Salted Corn with Pepper

  Szechuan salt corn is a dish primarily made with corn, seasoned with Szechuan salt. To prepare it, fresh corn kernels are first removed, then deep-fried until golden and crispy, and finally tossed with Szechuan salt to create an appealing color and texture.
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  Steaming Beef

  Hot beef is a dish featuring fresh beef, typically using brisket or flank, blanched then stewed with scallions, ginger, and seasonings until tender and flavorful. Cooked at high heat to serve steaming hot, highlighting the beef's freshness and aroma.
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  Sour Vinegar Soup

  Suo Po Cui is a soup made by simmering pork or chicken bones to create a rich broth, then adding ingredients like pickled cabbage, radish, and tofu. Key ingredients include rice wine lees, pork, seafood, and vegetables, slowly cooked to develop a rich, fermented aroma.
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  Sour Vinegar Hot Pot Base

  The sour fermented rice vinegar broth is based on fermented rice wine lees, diluted with water or stock, and paired with seafood, vegetables, and other ingredients. The sour fermented rice vinegar itself is made from the lees left after brewing alcohol, offering a unique balance of sweet and sour flavors with a distinct vinegar aroma, adding rich layers of taste to the broth.
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  Brewer's Frog Legs

  Bifengtang Frog is a dish featuring frog legs marinated and deep-fried until crispy outside and tender inside, then stir-fried with garlic, chili, onion, and breadcrumbs for rich flavor.
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  Fresh Pork Ribs

  Fresh pork ribs are selected, soaked in water to remove blood, then marinated with cooking wine and ginger to eliminate odor, followed by blanching. They can be stewed, braised, or steamed to achieve tender meat that easily separates from the bone while preserving original flavor.

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