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Dabi Fu Hot Pot (Meixihu Store)

Hot pot · ⭐ 4.8

Building 10, 1st Floor, Zhongjian Meilanfang Commercial Street, Huanhu Road

Dishes

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  Cold Pot Duck Blood

  Cold pot duck blood is a dish made primarily with duck blood, sliced and stir-fried in a cold pan with scallions, ginger, garlic, and doubanjiang to absorb the flavors while maintaining its tender texture without high heat.
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  Pumpkin Porridge

  Pumpkin porridge is a dish made primarily from pumpkin and rice. The preparation is simple: first peel and cut the pumpkin into pieces, then add it together with washed rice into a pot, along with适量 water. Cook until the rice is soft and the pumpkin is tender. Finally, season to taste with an appropriate amount of sugar or salt.
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  Premium Fresh Tripe from the Butcher's Market

  Fresh tripe selected from butcher markets, quickly blanched and served with a spicy dipping sauce for a bold, satisfying bite.
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  Hand-Cut Wagyu Beef

  Hand-cut fatty beef uses fresh brisket or shoulder meat, sliced evenly by hand to preserve texture and juices. Typically cooked quickly over high heat or in hot broth, keeping the meat tender and flavorful.
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  Spicy Red Soup with Fresh Three-Flavor Bone Broth

  A rich red soup base made from simmered pork bones, enhanced with fresh three-flavor ingredients (shrimp, fish, chicken), delivering a deeply savory and aromatic taste.
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  Australian Wagyu Hand-Cut Meat

  Premium Australian Wagyu beef sliced by hand, grilled to perfection for a tender and flavorful experience.
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  Fresh Live Earth Eel

  Fresh live earth eel, cleaned and cooked in a spicy sauce with ginger, garlic, and fermented bean paste, resulting in tender and flavorful meat.
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  Beef Trio Mix

  A dish featuring three types of beef or meat combinations, typically grilled or stir-fried for a rich and satisfying flavor.
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  Braised Cabbage with Beef Balls

  Gongcai beef meatballs is a dish featuring beef meatballs as the main ingredient, paired with gongcai (a dried mustard stem). The beef meatballs are made by mincing beef, adding seasonings, mixing until the mixture becomes elastic, then shaping them by hand or machine into round forms, and finally cooking by boiling or steaming. Gongcai needs to be soaked beforehand and cooked together with the beef meatballs to create a rich, layered texture.
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  Crispy Pork Meatballs

  Sour meat is a traditional dish primarily made with pork belly. To prepare it, pork belly is sliced thinly, marinated, and then deep-fried until golden and crispy. It can be served with seasonings, offering a crunchy texture and delicious meat flavor.
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  Chen's Duck Intestines

  A Sichuan dish made with duck intestines stir-fried with garlic, chili, and cilantro, known for its crisp 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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