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Bai Wei Ji Xiao Jun Gan Sha Guan Chuan Chuan (Jinxian Head Store)

Hot pot · ⭐ 4.3

Approximately 80 meters east of Ruiyuan Residential Complex on Dongyuan Road

Dishes

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  Three-Flavor Yang-Yang Pot

  A three-flavor hot pot with a divided pot: one side for clear broth, the other for spicy or red oil broth. Main ingredients include fresh fish slices, shrimp, beef slices, tofu, mushrooms, and cabbage, to be dipped in different broths.
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  Big Knife Beef

  Da Dao Beef is a dish primarily made with beef shank. The beef is sliced, marinated with soy sauce, cooking wine, ginger slices, and other seasonings, then boiled or stewed and cooled before being thinly sliced and served on a plate. The cooking process emphasizes precise heat control to achieve a tender yet elastic texture.
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  Baby bok choy

  Baby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
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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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  Beef Rolls with Cilantro

  Beef rolls with cilantro is a dish primarily made with beef and cilantro. The preparation typically involves rolling thin slices of beef around fresh cilantro, then cooking with appropriate seasonings to highlight the tenderness of the beef and the refreshing taste of the cilantro.
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  Tomato Double Pot

  Tomato hot pot is made primarily with tomatoes, combined with beef tallow hot pot base and clear soup base. The pot is divided into two parts: one side features a sweet and sour tomato broth, while the other side offers either a clear or spicy broth. Main ingredients include tomatoes, beef slices, tofu, and vegetables, which are cooked and then enjoyed.
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  White Tripe

  White毛肚 is a dish made primarily from fresh beef tripe, carefully processed to remove impurities while preserving its tender texture. During cooking, it is typically paired with refreshing vegetables and seasoned simply to highlight the natural flavor of the tripe, allowing diners to experience the purest taste of the ingredient.
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  Mushroom Soup Yum-Yum Pot

  A dual-flavor hot pot, the Mushroom Soup Yang-Yang Pot features a rich mushroom broth on one side, made by slow-cooking a variety of rare mushrooms to create a deeply flavorful and aromatic soup. On the other side, diners can choose between spicy or clear broth to suit their taste preferences. The pot is filled with an abundant selection of ingredients including various meats, seafood, and vegetables—making it an ideal choice for group dining.
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  Spicy Tripe Slices

  Spicy and numbing small intestines is a dish primarily made with pig or beef tripe. After cleaning and slicing, the tripe is marinated with rice wine and ginger slices, then stir-fried with chili peppers, Sichuan peppercorns, garlic, ginger, and doubanjiang (fermented broad bean paste).
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  Black Tripe

  Black tripe is made from fresh beef tripe, carefully processed and stir-fried with a specially prepared chili sauce and spices. The preparation method preserves the tender texture of the tripe while allowing the seasonings to fully penetrate, resulting in a dish that is both delicious and rich in flavor.

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