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Hei Ma Lu Charcoal Old Hot Pot

Hot pot · ⭐ 4.4

No. 16 Fanwa Road, Yinyang Cultural & Creative Park

Dishes

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  Silk Tofu Dry

  A dish made by stir-frying thin strips of tofu with vegetables like bell peppers, resulting in a tender and flavorful dish.
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  Braised Beef

  Braised beef is a traditional dish primarily made with beef. The preparation involves soaking the beef to remove blood, then marinating it with a braising spice pack and various seasonings. Finally, the beef is simmered to fully absorb the braising sauce, resulting in tender, juicy meat with rich aroma.
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  Head of large intestine

  Head of pig intestine is a dish made primarily from the head portion of pork intestines, cleaned and blanched before being stewed or braised with seasonings. Ginger, scallions, and star anise are commonly added for flavor, resulting in a soft yet elastic texture.
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  Beef with Skin

  Beef with skin is a dish made primarily from beef and cowhide. The beef and cowhide are stewed together, making the hide soft and tender while the beef becomes fall-off-the-bone tender. During preparation, ingredients such as scallions, ginger, and star anise are typically added, and the dish is slowly simmered over low heat for a long time to allow the flavors to fully blend.
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  Bubbly Black Bean Curd

  A refreshing tofu made from black beans, infused with carbonated water for a light, bubbly texture.
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  Beef brisket fat

  Beef brisket fat is the fatty part from the cow's chest, typically cleaned, blanched, and boiled to remove odor, then eaten directly or used in cooking. Commonly used as a hot pot ingredient, stir-fry seasoning, or soup flavoring—rich in oil aroma without being greasy.
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  Fatty Intestine with Knots

  Fechangjie is a dish made primarily from pork intestines, cleaned and blanched, then stir-fried or stewed with bean sprouts, wood ear mushrooms, and seasonings like scallions, ginger, garlic, soy sauce, and cooking wine for rich flavor.
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  Lotus Root with Shrimp Paste

  A dish featuring fresh lotus root slices mixed with shrimp paste, offering a delicate balance of tender shrimp and crisp lotus root, typically steamed or quickly stir-fried.
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  Braised Chicken Feet with Tiger Skin

  Hǔpí Jīzhǎo is made primarily from chicken feet. The chicken feet are deep-fried until the skin becomes crispy and bubbled, then marinated with seasonings to absorb flavor. Finally, they are steamed to allow the taste to penetrate into the inner parts, creating a texture resembling tiger skin.
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  Fried Rice with Eggs

  Fried rice with eggs is a home-style dish primarily made from rice, eggs, and green onions. The method involves breaking up leftover rice, mixing eggs with a pinch of salt, heating a wok with oil, pouring in the egg mixture to cook until set, then adding the rice and stir-frying. Finally, sprinkle with chopped green onions and适量 salt, and stir-fry evenly.
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  Duck Blood

  Duck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.

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