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Tao A Ji Neng Mantou Lao Huo Guo

Hot pot · ⭐ 4.2

100 meters north of the intersection of Xinzhou Street and Xin Nan Road, Miyun District

Dishes

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  Arrow-through-heart Fresh Duck Blood

  Duck blood sliced and threaded onto bamboo skewers, stir-fried with scallions, ginger, garlic, chili, and seasonings. Tender and rich in flavor.
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  Three-color Shrimp Dumplings

  Three-color shrimp paste is made from fresh shrimp, mixed with egg white and starch, then colored with red pepper, green peas, and carrot cubes to create red, green, and white layers. Steam or boil to keep the tender texture.
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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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  Sliced Pork Kidney with Big Knife

  Big Knife腰片 is a dish primarily made with pig kidneys. During preparation, the pig kidneys are sliced into thin, uniform pieces using precise knife skills. Typically, the slices are marinated with a specially prepared seasoning before cooking to maintain their tender and fresh texture.
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  Happy Pig Brain花

  Happy Pig Brain is a dish featuring pig brain as the main ingredient, typically paired with wood ear mushrooms and carrots. After cleaning and blanching, the pig brain is stir-fried or stewed with seasonings to achieve a delicate, tender texture. A small amount of starch may be added for thickening.
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  Spicy Sliced Beef with Hot Peppers

  Spicy Sichuan beef is made with beef shank, stir-fried with chili, Sichuan pepper, garlic, and ginger. The beef is marinated, sliced or cut into strips, then quickly stir-fried with plenty of dried chilies and Sichuan pepper to absorb the spicy flavor.
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  Beef Power Ascending

  Niu Qi Chong Tian is a dish primarily made with beef, typically using beef shank or beef brisket cut into pieces and cooked together with vegetables such as onions and green peppers. The beef is first blanched to remove any odor, then simmered or stir-fried with seasonings and vegetables until the beef becomes tender and fully infused with flavor.
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  Beef Rolls

  Beef rolls are made by wrapping tender pan-fried beef, vegetables, and seasonings in thin pancakes through a rolling method. The beef is marinated before being pan-fried and then rolled together with chopped vegetables and a special sauce inside the thin pancake.
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  Tomato Spaghetti

  Tomato pasta is a dish made with spaghetti as the main ingredient and tomatoes as the secondary ingredient. The preparation involves boiling the spaghetti, cooking a tomato sauce separately, and then mixing the pasta evenly with the sauce.
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  Flower Bloom Prosperity Tremella

  Flower of Wealth and Prosperity: Silver ear fungus with lotus seeds, goji berries, and red dates, simmered after soaking. The silver ear is soft and chewy, blending evenly into the broth. Clear color and flower-like appearance.
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  Jasmine Squid

  Jasmine squid is a dish made with fresh squid and flavored with jasmine flowers or tea. The squid is cut with floral patterns, blanched halfway, then stir-fried with a jasmine-infused sauce to absorb the delicate aroma. The dish has a clear color, crisp texture, and subtle jasmine fragrance.
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  Braised Chicken Feet with Tiger Skin

  Hǔpí Fèngzhǎo (Tiger Skin Chicken Feet) is renowned for its unique preparation method and delicious flavor. The chicken feet are first deep-fried until the skin becomes crispy and bubbled, forming a 'tiger skin' texture. They are then marinated with spices and seasonings to absorb rich flavors. During cooking, the chicken feet fully absorb the sauce, becoming tender and succulent, with skin and bones easily separating and the meat remaining juicy and delicate. This dish is not only tasty but also rich in collagen, which nourishes the skin.
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  Egg Tart

  A custard tart is a Western pastry filled with a custard made from egg mixture, typically prepared by blending eggs, milk, sugar, and vanilla extract to form the custard, which is then poured into small pie crusts and baked. The resulting custard tart has a crisp outer crust and a sweet, yellow solidified custard inside.
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  Chongqing Spicy + Bone Broth + Mushroom Soup

  Chongqing Spicy + Bone Broth + Mushroom Soup is a dish that combines the spicy flavor of Chongqing, the rich taste of bone broth, and the freshness of mushroom soup. Main ingredients include chicken, pork bones, and various mushrooms, seasoned with chili, Sichuan pepper, and other seasonings, and cooked by stewing.
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  Aji Snowflake Beef

  Aji Snowflake Beef is a dish made with premium snowflake beef, marinated and then pan-fried or boiled to retain its tenderness. Typically seasoned with scallions, ginger, garlic, soy sauce, and cooking wine; some recipes include vegetables or side dishes.
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  Sichuan Peppercorn Broth

  The green Sichuan pepper broth is made with fresh green Sichuan peppers as the main seasoning, stir-fried with chili, ginger, garlic, doubanjiang, and other辅料. Main ingredients include green Sichuan peppers, beef tallow or vegetable oil, dried chilies, scallions, ginger slices, garlic cloves, doubanjiang, and spices. First, the辅料 are sautéed, then green Sichuan peppers and other seasonings are simmered to create the base for hot pot or boiling dishes.
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  Goose Intestines

  Goose intestine is a dish made from goose intestines, typically cleaned, blanched or marinated, then quickly stir-fried or boiled. Common preparations include stir-frying with garlic, chili, and cilantro, or serving in hot pot.

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