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Hongjie Huo Guo (怀柔荣耀店)

Hot pot · ⭐ 4.5

Shop on 1st Floor, Jintaiyuan, Xinghuai Street, Quanhe Subdistrict

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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  Sliced Pork Kidney with Big Knife

  Big Knife腰片 is a dish primarily made with pig kidneys. During preparation, the pig kidneys are sliced into thin, uniform pieces using precise knife skills. Typically, the slices are marinated with a specially prepared seasoning before cooking to maintain their tender and fresh texture.
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  Fresh Hand-Cut Lamb

  Hand-cut fresh mutton, made from freshly selected lamb and meticulously sliced by hand. The mutton slices are as thin as cicada wings, cooking instantly in the pot while preserving the meat's tenderness and nutritional value. With a simple hot pot method, you can savor the authentic flavor of the mutton.
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  Spring Water Beef Tallow Hot Pot

  A hot pot made with fresh beef tallow, seasoned with various spices and seasonings. Main ingredients include beef tallow, doubanjiang, chili, Sichuan peppercorns, ginger, garlic, and scallions, plus beef slices, tripe, and beef intestine. Melt the tallow, stir-fry spices, add broth or spring water to boil, then cook ingredients.
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  Lamb

  Lamb is made from tender lamb meat, carefully prepared to perfection. Its texture is delicate and its flavor is delicious. It is usually grilled or stewed with spices and seasonings, preserving the original taste of lamb while adding rich layers of flavor.
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  Chrysanthemum Small Gizzard

  Chrysanthemum Small Gizzard is a dish made primarily with small gizzards and chrysanthemum. It is usually stir-fried or quickly cooked, with a tender texture and a subtle chrysanthemum fragrance.
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  Super Beef Tripe

  Super beef tripe is a dish made primarily from beef tripe, cleaned and cooked by blanching or stir-frying, typically seasoned with chili, Sichuan pepper, garlic, and ginger to maintain its crisp tenderness.
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  Fresh Pig Brain

  Fresh pig brain is a dish made primarily from pig brains, cleaned and cooked by boiling or steaming, then seasoned with salt, ginger, and scallions. Some recipes use broth or clear soup for enhanced flavor, and a touch of starch to create a smoother texture.
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  Fresh Duck Intestines

  Fresh duck intestine is a dish primarily made with fresh duck intestines, typically cleaned and quickly blanched or stir-fried in boiling water to maintain its crisp and tender texture. It can be seasoned with garlic, chili, scallions, and ginger, or combined with other ingredients such as bean sprouts and green peppers during cooking.
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  Spicy Beef

  Spicy beef is a dish made primarily from beef, seasoned with various spices and chili peppers. First, the beef is sliced and marinated, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, while fully absorbing the flavors of the spicy seasoning.
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  Yellow throat

  Yellow throat is made from the large blood vessels of livestock such as pigs and cattle, processed by cleaning and slicing to reveal a golden-yellow appearance. It is commonly used in hot pot or stir-frying, offering a tender texture and rich nutritional value.
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  Beef Top Sirloin

  Huangniu Shangnai is made from tender beef from the upper shoulder of yellow cattle, sliced and marinated simply before being stir-fried or boiled. Main ingredient is yellow beef, with basic seasonings like scallion, ginger, and garlic.

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