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Mengguan Hot Pot (Qiaoyuanli Branch)

Hot pot · ⭐ 4.6

Dujuan Road

Dishes

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  Wide Rice Noodles

  Wide rice noodles, a broad ribbon-shaped vermicelli made from sweet potato starch. Typically, the wide rice noodles are soaked in warm water to soften them before being stir-fried or added to soups with meats and vegetables. They have a smooth, tender texture that absorbs broth well, enhancing the overall flavor.
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  Seasoning Mix

  Xiaoliao is a flavorful condiment made by finely mixing various spices and seasonings, primarily including minced garlic, minced ginger, chopped chili, and Sichuan pepper powder. It is prepared through simple stir-frying or marinating to enhance the depth and taste of dishes.
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  Hand-Beaten Fresh Shrimp Dumplings

  Hand-pounded fresh shrimp paste is a dish made primarily from fresh shrimp meat. The shrimp meat is carefully processed to remove shells and veins, then hand-beaten into a smooth paste, preserving the tender texture of the shrimp. During preparation, the shrimp paste is shaped into a slippery form and cooked with clear soup or hot pot base. The shrimp is tender, melts in your mouth, and fills the air with fresh, aromatic flavors.
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  Oilseed lettuce

  Oil lettuce is a refreshing vegetable dish primarily made with fresh oil lettuce. The preparation method is simple, typically involving washing, cutting into segments, and stir-frying, which preserves its natural flavor and highlights the tender texture of the oil lettuce.
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  Baked flatbread

  Baozi is a Chinese pastry made primarily from flour, water, and yeast. It is prepared by mixing the dough, allowing it to ferment, rolling it out, and then baking it. After baking, the baozi has a golden, crispy crust and a soft, flaky interior.
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  Mushroom Assortment Platter

  Mushroom Medley is a dish made from a selection of fresh mushrooms. Main ingredients include shiitake, enoki, and oyster mushrooms, which are cleaned and simply cooked until tender, preserving the original freshness and nutrients of the mushrooms.
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  蒙冠一品羔羊肉

  蒙冠一品羔羊肉以新鲜羔羊肉为主料，配以葱段、姜片等辅料，采用炖煮或焖制的方式烹制而成。羊肉质地细嫩，汤汁浓郁，保留了羊肉的原味与营养。
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  蒙冠招牌羔羊肉

  蒙冠招牌羔羊肉选用新鲜羔羊肉为主料，经过腌制后进行烤制或炖煮，肉质细嫩，保留了羊肉的原汁原味。
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  蒙冠精品牛上脑

  蒙冠精品牛上脑选用牛肩部上方的优质部位，肉质细嫩，脂肪分布均匀。经过腌制后，采用高温快烤或煎制的方式烹饪，保留牛肉原汁原味。
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  蒙冠精品肥牛

  蒙冠精品肥牛以优质肥牛为主料，经过切片处理后，搭配葱段、姜片等辅料，采用快速焯烫或涮煮的方式制作而成。成品牛肉鲜嫩，口感滑爽，保留了原肉的香气。
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  Mengguan Select Lamb Pieces

  Mengguan Select Lamb Pieces is a dish made with high-quality lamb, cut into pieces and stewed. The main ingredient is lamb, with a small amount of seasoning, offering a tender texture.
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  Shrimp paste

  Shrimp paste is a dish primarily made from fresh shrimp. The preparation method mainly involves removing the shells from the shrimp, mashing them into shrimp paste, and then mixing in an appropriate amount of starch, egg white, and other seasonings until well combined. Through specific techniques, it forms a smooth and tender shrimp paste. During cooking, shrimp paste is commonly used as an ingredient in hot pot, soups, or stir-fries, offering a delicious taste and rich nutrition.
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  Fish tofu

  Fish tofu is made primarily from fresh, tender fish meat and soft tofu, finely mixed and then steamed or boiled to achieve a delicate, white, and smooth texture.
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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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