Niu Zong Guan · Guizhou Yellow Beef Hot Pot (Konggang Store)
Hot pot · ⭐ 3.8
Shengzhuang Market, Konggang Neighborhood Center, Qianqing Road, Unit 2-1
Dragon Mate tips
If you are traveling in China to visit Nanjing, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at Shengzhuang Market, Konggang Neighborhood Center, Qianqing Road, Unit 2-1. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Brushed Beef, Baby bok choy, Tripe.
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: Nanjing
- Category: Hot pot
- Rating: 3.8
- Address: Shengzhuang Market, Konggang Neighborhood Center, Qianqing Road, Unit 2-1
- Popular dishes: Brushed Beef, Baby bok choy, Tripe, Sirloin Bone Soup Pot, Beef Tendon
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Dishes
Brushed BeefA dish featuring thinly sliced beef brushed with a special sauce and quickly cooked over fire or electric stove, resulting in tender and flavorful meat.
Baby bok choyBaby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
TripeTripe, primarily made from the rumen of cattle, is finely processed to achieve a tender texture. It is typically sliced and served with spicy hot pot or cold dressing, offering a crisp and refreshing taste—making it a popular choice in hot pot dishes.
Sirloin Bone Soup PotA hearty soup pot featuring beef short ribs and vegetables, slow-cooked to perfection for rich flavor and tender meat.
Beef TendonBeef tendon is a dish made primarily from牛's tendons, typically prepared by blanching, stewing, or braising to achieve a soft yet chewy texture. Common seasonings include green onions, ginger, soy sauce, and cooking wine, slowly simmered until fully flavored.
Beef Hot PotBeef soup pot features beef as the main ingredient, paired with vegetables like potatoes, carrots, and white radish, simmered in water or broth. Beef is blanched to remove odor, then slowly cooked with seasonings for a rich flavor and tender ingredients.
Beef Cartilage Broth BaseBeef cartilage broth base is made mainly from beef cartilage and cooked for a long time. The broth is rich and delicious, full of gelatin, with a unique texture.
Beef brisket fatBeef brisket fat, primarily sourced from the fatty part of the beef chest, is carefully simmered and processed to achieve a golden yellow appearance. During preparation, the brisket fat is sliced thinly and briefly cooked with a specially crafted seasoning, preserving its original rich and aromatic flavor.
Enoki MushroomEnoki mushrooms, using fresh enoki mushrooms as the main ingredient, are typically stir-fried or steamed with seasonings such as garlic and chili, preserving their tender texture and nutritional value—a quick and popular home-cooked dish.
Spicy Hot PotSpicy hot pot is a hot pot dish made by simmering a variety of spices and chili peppers. Main ingredients include various meat slices, seafood, vegetables, and tofu, which are cooked in a spicy and numbing broth and enjoyed for its unique flavor.
Yellow throatYellow 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.