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De Zhuang Bull's Tripe Hot Pot (Huizhou Avenue Branch)

自助餐 · ⭐ 4.3

No. 139 Huizhou Avenue, First Floor, China Resources Suguo Shopping Center

Dishes

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  Dezhuang Beef Tripe

  A Sichuan-style dish made with beef tripe, marinated and quickly blanched in spicy broth for a crisp, numbingly delicious bite.
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  Dezhuang Special Lamb

  Dezhuang Special Lamb features tender lamb slow-cooked with a blend of spices and secret sauce, delivering rich aroma and distinctive flavor.
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  Dezhuang Fragrant Tofu

  A Sichuan dish made with soft tofu and fragrant spices, resulting in a rich, spicy flavor and tender texture.
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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 Tripe

  Our signature beef tripe is made from fresh cow tripe, sliced thinly and paired with a specially prepared spicy and numbing seasoning. During cooking, the tripe is quickly blanched to maintain its tender texture, then finished with a drizzle of hot oil to enhance aroma and create an appealing color.
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  Sauces Beef Meatballs

  Sau Yee Beef Balls is a traditional dish made primarily from beef, characterized by its hidden broth inside. During preparation, the beef is minced and seasoned, then wrapped around a specially prepared broth before being skillfully shaped into balls. After cooking, the beef balls have a tender texture, and biting into them releases a rich, savory broth, adding depth and complexity to the dish.
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  Songrong De Zhuang Soup

  A rich soup made with fresh matsutake mushrooms and pork bone broth, slow-cooked to bring out deep umami flavors.
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  Freshly Sliced Wagyu Beef

  Freshly sliced wagyu beef, known for its marbled texture and tender flavor, is quickly cooked in hot broth or sauce for a rich, satisfying dish.
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  Classic Double-Flavor Hot Pot

  A classic yin-yang hot pot features a divided pot with one side for clear broth and the other for spicy麻辣 red broth. Main ingredients include beef, lamb, tripe, duck blood, tofu, and vegetables, all cooked in the two broths.
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  Mushroom Soup

  Mushroom soup is a dish primarily made with various edible mushrooms, simmered to fully infuse the broth with the umami flavor of the fungi. The soup has a clear color, smooth texture, and is rich in nutrition.
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  Warrior Beef

  Bàowáng beef is a dish featuring beef as the main ingredient, typically using beef shank or brisket. After marinating, it's slow-cooked or braised until tender and flavorful. Common seasonings include scallions, ginger, garlic, soy sauce, and cooking wine; some recipes add doubanjiang or chili for extra flavor.
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  Fresh Shrimp Dumplings

  Fresh shrimp paste is a dish made primarily from fresh shrimp. The shrimp are finely processed, minced into a paste, and then mixed with an appropriate amount of starch and egg white until well blended. It is then shaped and gently slid into boiling water to cook. The finished shrimp paste has a bright color, a smooth and tender texture with a satisfying chewiness, making it a common accompaniment for hot pot or soups.
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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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