Huang Erbao Sour Pickle Copper Pot Hot Pot (Jiaotong Store)
Hot pot · ⭐ 4.7
2nd Floor, East Building, Hongfeng Times Plaza, Jiao Da Street
Dragon Mate tips
If you are traveling in China to visit Xi'an, this restaurant is worth a stop for great food. This restaurant is located at 2nd Floor, East Building, Hongfeng Times Plaza, Jiao Da Street. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Inner Mongolia Premium Lamb, Fortune Beef, Bameng Original Lamb Slice.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Xi'an
- Category: Hot pot
- Rating: 4.7
- Address: 2nd Floor, East Building, Hongfeng Times Plaza, Jiao Da Street
- Popular dishes: Inner Mongolia Premium Lamb, Fortune Beef, Bameng Original Lamb Slice, Handmade Shrimp Paste, Chao Shan Hand-Hammered Beef Balls
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Dishes
Inner Mongolia Premium LambPremium lamb from Inner Mongolia, slow-cooked with basic spices to highlight its natural flavor and tenderness.
Fortune BeefA dish featuring tender beef slices stir-fried with vegetables and a savory sauce, symbolizing prosperity and rich flavor.
Bameng Original Lamb SliceBameng Original Lamb Slice uses premium lamb leg meat, hand-cut into slices and marinated with a secret sauce before grilling over charcoal for tender, juicy, and aromatic results.
Handmade Shrimp PasteHandmade shrimp paste is made from fresh shrimp meat, which is carefully processed to remove shells and veins, then finely chopped into smooth shrimp paste. Through stirring and pounding, the shrimp becomes more elastic. Finally, the shrimp paste is shaped into balls and boiled to achieve a delicate, tender texture.
Chao Shan Hand-Hammered Beef BallsChao-Shan hand-pounded beef balls use fresh yellow beef as the main ingredient, pounded by hand until tender, then mixed with starch, salt, and pepper, shaped into balls and cooked. The process emphasizes manual pounding to maintain elasticity and texture.
Stir-Fried Sour Cabbage PotStir-fried sour cabbage pot features sour cabbage as the main ingredient, paired with pork belly, tofu, potatoes, and vermicelli. Sauté the cabbage first, then add broth or water to boil, finally cook other ingredients until tender.
肋眼肥牛肋眼肥牛是以牛肋眼部位的牛肉为主料，经过切片后快速煎制或涮煮而成的菜肴。牛肉质地细嫩，富含脂肪纹理，口感丰富。
Extra-Crisp Beef TripeA Sichuan-style dish made with beef tripe quickly blanched and tossed in spicy chili oil, offering a satisfyingly crisp texture and bold numbing-spicy flavor.
Snowflake Upper BrainSnowflake Upper Brain is a dish made primarily from beef upper brain meat, marinated with a secret sauce and spices, then quickly stir-fried at high temperature. The beef upper brain meat has a snowflake-like texture, with tender and juicy flesh. After careful cooking, it presents an appealing color and aroma.
Yin-Yang Hot PotA double-boiled hot pot is a divided-style hot pot, typically split into two parts: one side with a clear or spicy broth, and the other with a different flavor (such as mushroom soup or tomato soup). Main ingredients include beef, lamb, seafood, vegetables, tofu products, and various meatballs, which are cooked in different broths.