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Ping Jie Hot Pot · Gonglou Night Market (Shuang Wei Store)

Hot pot · ⭐ 4.6

Unit 30, Floors 1–2, Building 6, No. 36 Guangqu Road Courtyard

Dishes

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  8-Second Water-Blanched Tripe (Boss's Pick)

  Water-blown tripe is a dish made primarily from beef or lamb tripe. The cleaned tripe slices are quickly blanched in boiling water for about 8 seconds to maintain a crisp, tender texture, then drained and mixed with seasonings before serving.
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  Cold Pot Duck Blood

  Cold pot duck blood is a dish made primarily with duck blood, sliced and stir-fried in a cold pan with scallions, ginger, garlic, and doubanjiang to absorb the flavors while maintaining its tender texture without high heat.
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  Soft-Boiled Egg Fried Rice

  Half-fried egg fried rice is made with rice as the main ingredient, combined with a partially cooked egg (with a runny yolk), and seasoned with scallions, diced carrots, and other辅料, then stir-fried in oil. The runny yolk blends with the rice, enhancing the overall flavor.
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  Sweet Sticky Chicken Feet

  Chicken feet are blanched and stewed with glutinous rice until tender, absorbing the rice's aroma and offering a soft, sweet taste. Sugar and seasonings are added during cooking for a sweet flavor.
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  Pá Erge Intangible Cultural Heritage Pork Belly Slices

  Pā Èrgē Non-Intangible Cultural Heritage Large Kidney Slices is a specialty dish primarily made from pig kidneys. After special processing and slicing, it is marinated and cooked using traditional methods to achieve a soft, tender, and elastic texture. The cooking process emphasizes precise temperature control to ensure the ingredients are thoroughly cooked while retaining their freshness.
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  Braised Chicken Feet

  Braised chicken feet is a dish primarily made with chicken feet, which are first blanched and then slowly stewed or steamed with seasonings until tender and flavorful. Common spices such as star anise, cassia bark, and bay leaves are used for seasoning, and some recipes include soy sauce and rock sugar to enhance color and taste.
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  脆爽千层肚

  脆爽千层肚是一道以牛百叶为主要食材的菜品，经过清洗处理后，采用焯水或爆炒的方式快速烹制，保持其脆嫩口感。通常搭配蒜末、辣椒、葱段等调料调味，突出食材本身的鲜香与爽脆质地。
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  Aunt Ping's Mother's Pig Trotter

  Pingjie's mother's pig trotter dish uses pig trotters as the main ingredient, combined with soybeans, ginger slices, and green onions. After prolonged stewing, the trotters are first blanched to remove odor, then cooked with soybeans in a pot with water and seasonings until tender and the broth thickens.
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  Garlic Beef

  Garlic beef is a dish made primarily with beef and stir-fried with a large amount of minced garlic. The beef is sliced or shredded, marinated with seasonings, then stir-fried together with fragrant garlic to allow the garlic aroma to penetrate the meat, resulting in a tender texture and rich fragrance.
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  Cilantro Beef

  Cilantro beef is a dish primarily made with tender beef and fresh cilantro. To prepare it, first slice the beef thinly and marinate it with seasonings to infuse flavor. Next, quickly stir-fry the beef in hot oil until it changes color, then add cilantro pieces and gently stir until evenly mixed.
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  Tender Beef with Egg

  Egg嫩 Beef is a dish primarily made with beef and eggs. The beef is sliced into thin strips, marinated with seasonings, then mixed with beaten egg liquid and cooked by stir-frying or steaming. The finished dish has a tender texture, with the aroma of eggs perfectly blended with the savory meat flavor.

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