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Xiong Miao Lai Huo Guo (Daxing Xinchun Tianjie Black Gold Store, 335 Branch)

Hot pot · ⭐ 4.4

Shop B1-001, Basement Level B1, Xincheng Tian Di, No. 27 Xinghua Street

Dishes

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  Seven-color Yunnan Platter

  The Seven-color Yunnan Platter is a cold dish made from a variety of fresh ingredients, primarily including ham, shredded chicken, cucumber, carrot, wood ear mushrooms, and tofu skin. The ingredients are neatly sliced and arranged, offering a vibrant array of colors, typically served either tossed or artfully plated.
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  Mixed Dumpling Platter

  The mixed meatball platter mainly consists of fish balls, beef balls, pork balls, and shrimp paste, cooked by boiling or steaming. It has a chewy texture and is best enjoyed with a light broth or dipping sauce.
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  北海太阳鱼籽虾滑

  北海太阳鱼籽虾滑是一道创意海鲜菜品，以新鲜虾肉手工捶打成细腻虾滑为主料，表面铺满橙红透亮的北海太阳鱼籽。制作时将虾滑蒸熟或焯熟至Q弹，再均匀点缀鱼籽。入口时虾滑鲜甜弹牙，鱼籽在舌尖爆开带来浓郁海洋咸鲜与微妙颗粒感，整体口感层次丰富，味道鲜美清爽，兼具视觉与味觉享受。
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  Prime Rib with Fat Layer

  Prime ribeye with marbling is premium beef from near the spine, retaining some fat layer. Cut and cooked directly. Main ingredient: fresh beef. Methods include marinating, grilling, or boiling to preserve tenderness and rich flavor.
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  Grass-fed Beef Steak

  Prime cut grain-fed beef uses specific parts like sirloin, ribeye, or tenderloin, directly cooked to preserve natural texture and flavor. Typically prepared by pan-searing, grilling, or stir-frying without extra seasonings to highlight the ingredient's essence.
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  Buffalo Tripe from the Slaughterhouse

  Butcher's water buffalo tripe, made with fresh water buffalo tripe as the main ingredient, carefully processed and cooked with a specially prepared seasoning. The tripe is tender and smooth in texture, with a delicious aroma from the seasoning that creates a rich and layered flavor, leaving a lasting impression.
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  Buffalo Tripe with Spicy Flavor

  Buffalo tripe is marinated in spicy seasoning and quickly blanched, then mixed with chili sauce for a crisp, numbingly delicious bite.
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  Homemade Sticky Rice Cake

  Handmade glutinous rice cake is made primarily from glutinous rice, which is soaked, steamed, and then pounded into a soft, elastic dough. It can be eaten directly or pan-fried and grilled, resulting in a slightly crispy outer layer and a soft, chewy interior with a rich glutinous rice aroma.
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  Australian Wagyu Beef in Valley

  Australian Wagyu Beef with Grains and Vegetables is made from premium Australian beef, combined with grains and vegetables. The beef slices are stir-fried or stewed with ingredients such as corn, carrots, and green peas, preserving the tenderness of the beef and the fragrant aroma of the grains.
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  Bear Cat Mushroom Soup Base

  The Xiong Miao mushroom soup base is primarily made from various wild mushrooms, including shiitake, king oyster mushrooms, and boletus, combined with chicken or pork bones to create a rich broth. During preparation, the mushrooms are cleaned and simmered slowly with meat to produce a flavorful, aromatic soup base that preserves the natural taste of the mushrooms.
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  Beef Spicy and Fresh Double Pot

  The Beef Spicy and Fresh Double Pot consists of beef and various vegetables, seasoned with spicy flavor, stir-fried and then boiled, offering a rich texture and strong taste.
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  Collagen-rich Beef with Skin

  A dish made from beef shank with skin, rich in collagen and slow-cooked to enhance tenderness and flavor.
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  Crispy Lamb Rolls with Bone

  Crispy lamb rolls made by wrapping thin slices of lamb around pork crackling, then marinating and steaming or pan-frying. Main ingredients: lamb and pork crackling, enhanced with seasonings.
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  Panda Lamb from the Grassland

  Grassland Panda Lamb is a dish primarily made with lamb, using grass-fed lamb from the pasture. After marinating, it is grilled or stewed to achieve tender meat. Some recipes include vegetables such as onions and carrots to enhance the flavor profile.
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  Mushroom-flavored Chicken Rolls

  Mushroom-flavored black chicken rolls are made by slicing black chicken meat into thin pieces, rolling them into cylindrical shapes, and pairing them with mushrooms, wood ear fungi, and other mushroom ingredients. After marinating with seasonings, they are steamed to perfection. The finished dish has a delicate color, tender texture, and a harmonious blend of mushroom aroma and chicken flavor.
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  Thin Oil Tofu Skin

  Thin oil tofu skin is a food made mainly from soy protein, fried or pan-fried. It has a light texture and crispy taste, often used in cold dishes, stir-fries, or as a side dish.
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  Green Grape Kiwi Sparkling Bucket

  A refreshing drink made with green grapes and kiwi mixed with sparkling water, offering a sweet and tangy flavor.
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  Duck Blood Tofu

  Duck blood tofu is a dish made primarily with duck blood and tofu. Duck blood cubes are cooked with tofu in broth or water, then seasoned with salt, soy sauce, scallions, and ginger, simmered slowly until flavorful. Garnish with greens or cilantro.
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  Truffle Beef Fried Rice

  Black truffle beef fried rice made with rice, diced beef, black truffle slices, and vegetables like carrots and green peas, stir-fried quickly in hot oil. Beef is marinated beforehand for tenderness, and truffle adds a unique aroma.

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