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Pingjie Hot Pot · Highway Night Market (Huijin Tianhong Branch)

Hot pot · ⭐ 4.4

L5-5027, Poyang Huijin Tianhong Shopping Center Commercial Plaza, Southeast Corner of the Intersection of Shaoshan Road and Wanfu Road, Dongjing Subdistrict

Dishes

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  8-Second Water-Blanched Tripe (Boss's Pick)

  Water-blown tripe is a dish made primarily from beef or lamb tripe. The cleaned tripe slices are quickly blanched in boiling water for about 8 seconds to maintain a crisp, tender texture, then drained and mixed with seasonings before serving.
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  Original Flavor Shrimp Paste

  Original flavor shrimp paste is primarily made from fresh shrimp, with shells and veins removed and minced into a paste. A small amount of salt, egg white, and starch are added and mixed evenly to form a smooth,细腻 shrimp paste. The paste is then squeezed by hand or with a spoon into boiling water to cook. The finished product is semi-transparent and has a tender, elastic texture.
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  Soft-Boiled Egg Fried Rice

  Half-fried egg fried rice is made with rice as the main ingredient, combined with a partially cooked egg (with a runny yolk), and seasoned with scallions, diced carrots, and other辅料, then stir-fried in oil. The runny yolk blends with the rice, enhancing the overall flavor.
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  Hot Pot Shrimp

  Hot pot shrimp is a dish made with fresh shrimp, hot pot base, and various side ingredients. Shrimp are usually cleaned and boiled directly in the hot pot broth, or marinated first before cooking. Common side ingredients include vegetables, tofu, and mushrooms to enhance flavor complexity.
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  Premium Layered Tripe

  Premium thousand-layer beef tripe is made from fresh ox tripe, which is cleaned, sliced, and blanched before being stacked in layers. It is then mixed with seasonings such as garlic, chili, and Sichuan pepper, and stirred with hot oil to enhance the aroma. The finished dish features distinct layers, with a crisp and tender texture that is also elastic.
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  Braised Chicken Feet

  Braised chicken feet is a dish primarily made with chicken feet, which are first blanched and then slowly stewed or steamed with seasonings until tender and flavorful. Common spices such as star anise, cassia bark, and bay leaves are used for seasoning, and some recipes include soy sauce and rock sugar to enhance color and taste.
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  Meat Floss and Fried Dough Stick

  A Chinese breakfast snack made by inserting crispy meat floss into fried dough sticks, offering a savory and satisfying bite.
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  Pingjie Hot Pot

  Pingjie Hot Pot features a base of beef tallow and various spices, with ingredients like beef, tripe, duck blood, and vegetables cooked in the pot.
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  Aunt Ping's Mother's Pig Trotter

  Pingjie's mother's pig trotter dish uses pig trotters as the main ingredient, combined with soybeans, ginger slices, and green onions. After prolonged stewing, the trotters are first blanched to remove odor, then cooked with soybeans in a pot with water and seasonings until tender and the broth thickens.
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  Snowflake Wagyu Beef

  Snowflake beef is made from high-quality beef, carefully sliced to maintain a tender and juicy texture. When cooked with a specially prepared sauce and simply pan-seared, it offers a delicate texture and rich flavor.
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  Tender Beef with Egg

  Egg嫩 Beef is a dish primarily made with beef and eggs. The beef is sliced into thin strips, marinated with seasonings, then mixed with beaten egg liquid and cooked by stir-frying or steaming. The finished dish has a tender texture, with the aroma of eggs perfectly blended with the savory meat flavor.

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