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Jin Lai Shun Beef Tripe Hot Pot (Fucheng Time Branch)

Hot pot · ⭐ 4.3

No. 15-5 Xingming Street, Door 1

Dishes

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  Frozen Tofu

  Frozen tofu is made by freezing fresh tofu, which develops a honeycomb-like structure inside with many pores and good elasticity. It can be cooked with various ingredients, offering a rich and diverse texture.
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  Wide Rice Noodles

  Wide rice noodles, a broad ribbon-shaped vermicelli made from sweet potato starch. Typically, the wide rice noodles are soaked in warm water to soften them before being stir-fried or added to soups with meats and vegetables. They have a smooth, tender texture that absorbs broth well, enhancing the overall flavor.
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  Hand-Kneaded Noodles

  Hand-pulled noodles are a traditional noodle dish made primarily from flour, crafted by hand. The wide and thick noodles have a chewy texture and are commonly served with various soups or seasonings, making them a popular choice on family dinner tables.
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  Spicy Crispy Pork Strips

  Pepper-flavored crispy pork strips is a dish made primarily from pork, marinated and then deep-fried until golden and crunchy. The pork is cut into strips, marinated with a special seasoning to infuse flavor, then slowly fried in hot oil over low heat. Finally, it is sprinkled with pepper salt and chili powder for seasoning.
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  Oilseed lettuce

  Oil lettuce is a refreshing vegetable dish primarily made with fresh oil lettuce. The preparation method is simple, typically involving washing, cutting into segments, and stir-frying, which preserves its natural flavor and highlights the tender texture of the oil lettuce.
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  Hot Pot Shrimp Dumplings

  Hot pot shrimp dumplings are made by mixing fresh shrimp paste with seasonings, wrapping it in transparent dumpling wrappers, steaming, then cooking in a hot pot. Main ingredients include shrimp, pork, starch, and vegetable fillings. Method: prepare filling, wrap dumplings, steam, then boil in hot pot.
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  Tendon and Beef Bone Hot Pot

  Tendon and Beef Bone Hot Pot is a stewed dish made with beef tendon, beef head meat, and beef bones, cooked with seasonings over low heat. The texture is soft and the broth is rich.
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  Tender Meat and Offal Nourishing Pot

  A nourishing stew made with beef tendons, tripe, and brisket, combined with carrots, potatoes, and tofu skin, slow-cooked in water or broth. Seasoned with ginger, scallions, star anise, and Sichuan peppercorns until tender.
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  Tendon and Brain Hot Pot

  Niu Tou Ba Nao hot pot features beef tendons, tripe, and shank as main ingredients, paired with tofu skin, potatoes, and vermicelli, simmered in beef bone broth or water, then seasoned with chili and Sichuan pepper for a rich flavor.
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  Braised Beef Bones and Tendons Hot Pot

  A hearty hot pot featuring beef tendons, bones, and brisket simmered slowly for rich flavor and tender texture.
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  Chinese chrysanthemum greens

  Gai lan, using fresh gai lan as the main ingredient, is prepared through simple cooking techniques to preserve its original flavor as much as possible. Common preparation methods include stir-frying, garlic stir-fry, or cold mixing, aiming to highlight gai lan's unique fragrance and texture.
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  Mixed Mushroom Platter

  Mushroom platter mainly consists of various fresh mushrooms such as shiitake, enoki, king oyster, and wood ear. After cleaning and slicing or keeping whole, they are prepared by steaming, blanching, or light stir-frying to preserve the natural flavors of the mushrooms.
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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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