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Deye Lou Big Knife Meat Traditional Hotpot (Pingyang Store)

Hot pot · ⭐ 4.6

60 meters east of the intersection of South Lane of Zhishan Road and Hunchun Street

Dishes

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  3-Second Sea Cucumber Sprouts

  Three-second seaweed sprouts is a cold dish featuring seaweed sprouts as the main ingredient. After soaking in water and blanching for about three seconds, the sprouts are quickly cooled to retain their crispness, then mixed with garlic, vinegar, soy sauce, and sesame oil.
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  Inner Mongolian Lamb

  Inner Mongolian lamb uses high-quality lamb from Inner Mongolia, with tender meat and evenly distributed fat. It is usually cooked in clear water or stewed to preserve its original flavor, or stir-fried or grilled with seasonings such as green onions, ginger, and garlic.
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  Big Knife Meat

  Da Dao Rou is a dish made from pork belly, sliced thickly or in chunks, marinated, then fried or pan-fried until golden. It's simmered with seasonings like soy sauce, sugar, and cooking wine to create tender, flavorful meat.
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  Hand-Cut Big Knife Meat

  A dish made with pork belly, hand-sliced and stir-fried quickly after marinating, resulting in tender and flavorful meat.
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  Handmade Fresh Lamb Meat

  Hand-cut fresh lamb uses fresh leg or shoulder meat, sliced or diced by hand, then stewed or stir-fried with basic seasonings like green onions, ginger, and garlic to preserve the original flavor.
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  Hand-Beaten Fresh Shrimp Paste (Small)

  Fresh shrimp is peeled, deveined, and hand-beaten to create a smooth, elastic paste. Served in small portions for a delicate, savory taste.
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  Soup Dumpling

  Shaomai is a traditional Chinese dim sum made with flour wrappers filled with pork, shrimp, or vegetables, steamed to perfection. It features thin skins and generous fillings, shaped like flower buds, typically served steamed in bamboo baskets.
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  Beef Skewers

  Beef skewers are made by cutting selected beef into chunks and threading them onto bamboo skewers. After marinating, they are slowly grilled over charcoal until the outside is charred and the inside remains tender and juicy. The meat is delicious on its own but even better when paired with a special sauce.
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  Special Steamed Dumplings

  Delicious steamed dumplings filled with pork, shrimp, and mushrooms, known for their savory flavor and soft texture.
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  Striped Wagyu Beef

  Striped beef is a dish made primarily with high-quality beef slices, accompanied by a variety of vegetables. The beef slices are carefully selected, featuring clear marbling and a balanced mix of fat and lean meat. Vegetables are flexibly paired according to seasonal and regional characteristics, creating a colorful presentation. The preparation method is simple: first quickly stir-fry the vegetables until just cooked, then place the beef slices on top and quickly pan-sear to preserve the tenderness and juiciness of the meat.
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  Lamb Skewers

  Lamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.
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  Mixed Greens Platter

  A dish featuring a variety of fresh seasonal greens such as bok choy, baby spinach, and kale, blanched and tossed with garlic, sesame oil, and a touch of salt for a light and healthy meal.
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  High-Calcium Meat

  High-calcium meat is a nutritious dish primarily made from calcium-rich meats such as pork bones and beef bones. After careful preparation, the meat becomes tender and the broth becomes rich. During cooking, the meat is first stewed until soft, then seasoned and reduced to create a dish that retains the texture of the meat while fully incorporating the nutritional benefits of calcium.
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  Fish Dumpling (Small)

  Fish dumpling (small) is made from fish meat mixed with starch and egg white, steamed into small, tender and elastic balls, commonly used in hot pot, soups, or stir-fries.

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