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Wanbanheng Lao Zao Hot Pot (Yongfeng Road Branch)

Hot pot · ⭐ 4.3

Middle Section of North Side, Basement Level 1, Building 23, No. 68 Courtyard, Beiqing Road

Dishes

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  Fresh Bull's Tripe on Wide Noodles

  Wide bench fresh tripe is a dish made with fresh tripe, quickly blanched in boiling water to retain its crisp texture. Served with garlic, cilantro, chili, or used in hot pot to highlight its refreshing crunch.
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  Crispy Pork Strips

  Succulent pork slices, made from fatty pork belly, are marinated and then deep-fried until golden and crispy. To prepare, the pork belly is sliced thinly, seasoned with salt, cooking wine, and five-spice powder, then fried in hot oil until perfectly crisp.
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  Fresh Duck Intestines from the Slaughterhouse

  Fresh duck intestine from the slaughterhouse, made with fresh duck intestines as the main ingredient, carefully processed and stir-fried with a specially prepared seasoning. The dish highlights the tender texture and appealing color of the duck intestine, offering a delicacy that truly showcases the original flavor of the ingredients.
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  Fresh Duck Blood from the Slaughterhouse

  Fresh duck blood from the slaughterhouse is a dish primarily made with fresh duck blood. Typically, the duck blood is cut into pieces and quickly blanched in boiling water to solidify it, then simmered with seasonings such as green onions, ginger, garlic, and broth. Finally, vegetables like bok choy or cilantro can be added for garnish according to taste. The preparation emphasizes maintaining the tender and smooth texture of the duck blood.
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  Sichuan Tender Beef

  Bashu tender beef is a dish made primarily from tender beef, seasoned with chili peppers, Sichuan peppercorns, and other spices. In the preparation process, the beef is sliced thinly, marinated with seasonings to absorb flavor, then quickly stir-fried at high heat to maintain its tender texture.
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  Spicy Beef from Bashu

  Bashu Spicy Beef is a dish made primarily from beef, marinated and then stir-fried. Thinly sliced or shredded beef is stir-fried with chili, Sichuan pepper, ginger, and garlic to absorb the spicy and fragrant flavors.
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  Hand-Cut Wagyu Sirloin

  Hand-cut wagyu beef is made from high-quality beef taken from the back of the cow, sliced by hand. The beef has clear muscle fibers and a tender texture, typically cooked using hot pot or barbecue methods to preserve its original flavor.
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  Handmade Fresh Beef Sliders

  Hand-pounded fresh beef stir-fry is a dish made with fresh beef, tenderized by hand pounding or mixing. Thinly sliced or minced beef is marinated with starch, egg white, and seasonings, then quickly stir-fried or blanched to retain its tender texture.
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  Dreamy Blue Ice Jelly

  Dream Blue Ice Jelly is a cold dessert made primarily from konjac powder, colored with blue food dye for a refreshing, smooth texture. It's prepared by mixing konjac powder with water, heating and stirring into a paste, cooling to solidify, then cutting into small pieces and adding sugar syrup, fruit bits, or coconut pearls.
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  Crispy Fried Pork

  Crispy fried pork is a dish made primarily from fatty pork belly, which is marinated and then deep-fried until golden and crunchy. The pork belly is sliced thinly, marinated with a special seasoning to absorb flavor, and then quickly fried in hot oil until the slices turn golden and crispy.
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  Homemade Hand-Made Shrimp Paste

  Fresh shrimp are hand-pounded to create a smooth and elastic shrimp paste. After removing the shells and intestinal veins, the shrimp are finely chopped and mixed with salt, egg white, starch, and a small amount of scallion-ginger water. The mixture is repeatedly kneaded by hand until it becomes cohesive and develops a delicate texture. This shrimp paste can be directly cooked and eaten, or used in hot pot, steamed dishes, or stir-fries.
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  Fresh Wide Rice Noodles

  Fresh wide rice noodles, made from sweet potato or potato starch, are steamed and sliced. They are blanched or boiled, then stir-fried or mixed with vegetables, meat, seafood, and seasonings.

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