Bailuetian Beef Tripe Hotpot (Beihuan Store)
Hot pot · ⭐ 4.2
No. 455, Xin Nan Road, Annex 2, Qinan Yuecheng Commercial Unit 19 (Opposite Red Star Macalline)
Dragon Mate tips
If you are traveling in China to visit Chongqing, this restaurant is worth a stop for great food. This restaurant is located at No. 455, Xin Nan Road, Annex 2, Qinan Yuecheng Commercial Unit 19 (Opposite Red Star Macalline). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Letai Beef, Sliced Beef with Green and Red Peppers, Hand-Cut Fresh Beef Tenderloin.
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: Chongqing
- Category: Hot pot
- Rating: 4.2
- Address: No. 455, Xin Nan Road, Annex 2, Qinan Yuecheng Commercial Unit 19 (Opposite Red Star Macalline)
- Popular dishes: Letai Beef, Sliced Beef with Green and Red Peppers, Hand-Cut Fresh Beef Tenderloin, Wulong Tiao Fen, Special Water Buffalo Tripe
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Dishes
Letai BeefA Chinese dish made with beef brisket and vegetables, slow-cooked to tender perfection in a rich, savory sauce.
Sliced Beef with Green and Red PeppersDouble Pepper Beef is a dish made primarily with beef, paired with green and red peppers. The beef is sliced and marinated with seasonings, then stir-fried together with sliced green and red peppers to retain the freshness and texture of the ingredients.
Hand-Cut Fresh Beef TenderloinFresh beef slices hand-cut for optimal tenderness and flavor, ideal for hot pot or quick stir-fry.
Wulong Tiao FenWulong sweet potato noodles are made from sweet potato starch. The starch is soaked in water, cooked, then mixed with seasonings and toppings like bean sprouts, carrots, greens, minced meat or cured pork. Common seasonings include chili oil, Sichuan pepper, soy sauce, vinegar, and garlic.
Special Water Buffalo TripeFresh water buffalo tripe is cleaned, blanched, and braised, then sliced and served with a spicy chili sauce for a crisp and flavorful dish.
Bai's TripeA classic Sichuan dish made with beef tripe, blanched and tossed with chili, Sichuan peppercorns, garlic, and other seasonings for a spicy, numbing flavor.
White Scale Goose IntestineA Sichuan-style cold dish made from fresh goose intestines, blanched and tossed with garlic, chili, and cilantro for a spicy, crisp texture.
Brown Sugar Roasted Glutinous Rice CakeA traditional Chinese snack made by grilling glutinous rice cakes and drizzling them with brown sugar syrup, offering a sweet and chewy texture.
Snakehead FishBefore cooking, snakehead fish needs to be marinated with seasonings such as garlic, ginger, and chili peppers to infuse flavor. During cooking, adding doubanjiang (fermented broad bean paste) enhances the taste, and reducing the sauce makes the flavor more concentrated.
Home-style Pig IntestinesA home-cooked dish made from pig intestines, simmered with spices and seasonings for a rich, savory flavor.
Homemade Crispy PorkA traditional Chinese home-style dish made by frying marinated pork slices until crispy, known for its savory and crunchy texture.
Spicy Hot PotSpicy hot pot is made with beef tallow or vegetable oil, stir-fried with Sichuan peppercorns, chili, doubanjiang, and other spices, then boiled with broth or water. Main ingredients include beef, lamb, tripe, duck blood, tofu, and vegetables, which are cooked in the pot and dipped in sauces.