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Ba Bao Fu Sour Pickle Copper Pot Hotpot (Television Tower Branch)

Hot pot · ⭐ 4.1

East China Clothing Plaza

Dishes

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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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  Inner Mongolia High-Calcium Lamb

  Inner Mongolia high-calcium lamb is primarily made from premium lamb sourced from Inner Mongolia, combined with calcium-rich bones or calcium-fortified seasonings, and prepared by stewing or braising. After preliminary processing, the lamb is slowly cooked with辅料 (auxiliary ingredients) over low heat, resulting in tender meat and fully released nutritional components.
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  Free Pickles

  A selection of pickled or cold dishes made from various vegetables, served in unlimited portions for a refreshing and flavorful meal.
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  Hand-Cut Fresh Beef

  Hand-cut fresh beef is a dish made from premium beef that is carefully sliced by hand. The beef slices are evenly thin, with clear muscle fibers, preserving the meat's tenderness and texture. Typically paired with specially crafted seasonings or simple cooking methods, it allows you to savor the authentic flavor of the beef.
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  Baby Bok Choy

  Fresh baby bok choy, with tender leaves and crisp stems, is lightly stir-fried or blanched and seasoned with garlic, salt, and a touch of sesame oil for a refreshing taste.
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  Premium Beef Upper Brain

  Prime beef ribeye from the most tender part of the shoulder, with fine texture and even fat distribution. Typically marinated and grilled or pan-seared to preserve its natural flavor.
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  Beef Tripe

  Beef tripe is made from fresh beef tripe, which is cleaned, sliced, and quickly stir-fried with seasonings such as garlic and ginger. The dish features distinct tripe slices with a tender yet slightly chewy texture.
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  Beef Eye Fillet

  Eye of round is a dish made primarily from beef eye muscle, typically finely sliced to preserve the tenderness of the meat. The preparation methods are diverse, including pan-frying, grilling, or stewing, and when combined with appropriate seasonings, it enhances the meat's rich and flavorful taste.
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  Tomato Three Delicacies Hot Pot (Mandarin Duck Style)

  Tomato Three Delicacies Hot Pot (Mandarin Duck Style) is a distinctive hot pot featuring a pot divided into two compartments. One side contains a rich tomato broth made from fresh tomatoes, while the other side holds a clear or mildly spicy broth. Main ingredients typically include seafood such as shrimp, fish fillets, and shellfish, accompanied by meat slices, tofu, mushrooms, and vegetables. To prepare, tomatoes are first stir-fried to release their juices, then simmered with water to form the broth, which is poured into one side of the divided pot. Diners can cook various ingredients in their preferred broth.
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  Pure Three-Fresh Soup Base

  A clear broth made from chicken bones, pork bones, and seafood stock, enriched with fresh shrimp, fish, and shellfish for a rich, savory flavor.
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  Fennel Oil Stick

  Fennel oil sticks are a traditional Chinese pastry made by mixing fresh fennel, finely chopped, with flour and water to form a batter. The mixture is then shaped into strips using a specific mold or technique and deep-fried until golden and crispy. They have an appealing appearance and a fragrant, crunchy texture.
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  Intangible Cultural Heritage Pickled Cabbage Double Ribs Yuanyang

  This dish features pork ribs and pickled cabbage as its core ingredients. The pork ribs are chopped into small pieces and blanched to remove any unwanted odors. The pickled cabbage is washed and shredded. In a hot wok with oil, ginger and garlic are stir-fried until fragrant, followed by the pickled cabbage. The prepared ribs are then added along with broth or water, and the mixture is simmered over medium heat until the ribs become tender and flavorful. Finally, it is seasoned to taste. The dish uniquely combines the tangy flavor of pickled cabbage with the rich taste of pork ribs.

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