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Wen Pai Niu · Ning Style Wild Hot Pot (Ningbo First Store)

Hot pot · ⭐ 4.5

No. 933 Tiantong North Road, Zhonghe Subdistrict (80 meters on foot from Exit A of Jinyu Road Metro Station)

Dishes

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  Spicy Crawfish with Thirteen Spices

  Spicy crayfish with thirteen spices is primarily made from fresh crayfish, which are cleaned and then stir-fried with a blend of thirteen-spice seasoning, chili peppers, ginger, garlic, and other辅料. During preparation, the crayfish are typically blanched in boiling water to remove fishy odor, then the seasonings are fried in oil until fragrant before adding the crayfish for stir-frying. Finally, they are simmered until fully cooked, allowing the flavors to deeply penetrate.
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  Squawk Squawk

  A stir-fried dish made with chicken breast and vegetables, known for its fresh taste and quick cooking method.
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  Ningbo-style Beef Fried Rice

  Ningbo-style beef fried rice features tender beef slices, rice, peas, and carrots stir-fried with soy sauce and cooking wine for a savory, aromatic dish.
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  Handmade Shrimp Paste

  Handmade shrimp paste is made from fresh shrimp meat, which is carefully processed to remove shells and veins, then finely chopped into smooth shrimp paste. Through stirring and pounding, the shrimp becomes more elastic. Finally, the shrimp paste is shaped into balls and boiled to achieve a delicate, tender texture.
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  Signature Double-Flavor Hot Pot

  A signature鸳鸯锅 is a divided hot pot with one side clear broth and the other spicy red oil base. Main ingredients include beef slices, lamb slices, tripe, duck blood, bean sprouts, tofu skin, and enoki mushrooms. The clear broth is made from chicken and pork bones, while the spicy base uses Sichuan peppercorns, chili, and doubanjiang. Choose your dipping sauce and enjoy with lettuce and rice noodles.
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  Premium Beef Tenderloin

  Prime beef is made from high-quality beef, typically using tender cuts such as the sirloin or eye of round. The meat is sliced and marinated with soy sauce, cooking wine, and starch, then quickly blanched or stir-fried. The finished dish features tender, smooth-textured meat and is commonly served with vegetables like lettuce, onions, and bean sprouts.
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  Chao-Shan Beef Tendon Balls

  Chao Shan beef tendon balls are made primarily from high-quality beef, finely chopped and mixed before being kneaded into small meatballs. The特色 lies in the addition of适量牛筋 during processing, giving the balls both the freshness of beef and a chewy texture.
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  Beef Offal Hot Pot

  Beef offal hot pot made with牛肚,牛肠,牛肺 and other beef organs, paired with radish and potato, seasoned with ginger, scallions, star anise, and slow-cooked until tender.
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  Supreme Full Beef Feast

  The Supreme Full Beef Feast features the entire beef animal, using premium cuts such as brisket, beef tendon, beef tongue, and tripe. Prepared through braising, stewing, and steaming, it delivers tender meat with rich aroma and complex texture—a luxurious banquet showcasing multiple beef parts.
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  High-Calcium Beef Bone Pot

  A nourishing pot made from beef bones simmered slowly with herbs and seasonings, rich in calcium for health and strength.
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  Fresh Cut Wagyu Beef

  Fresh-cut wagyu beef uses premium tenderloin or ribeye, freshly sliced and cooked directly to preserve natural texture and tenderness, typically prepared by grilling, roasting, or boiling without excessive seasoning.

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