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Niu Jie Tendon, Brain, and Tail Beef Delight

Hot pot · ⭐ 4.0

No. 1870 Yanjing Road

Dishes

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  Braised Beef Meatballs

  Braised beef meatballs are made from beef, marinated and hand-rolled into balls, then slowly simmered in a special braising sauce with soy sauce, star anise, cinnamon, and bay leaves for rich flavor.
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  Braised Fish and Tofu

  Stewed fish tofu is a nutritious dish made primarily with fish meat and soft tofu. After marinating, the fish is cooked slowly in a rich, flavorful stew sauce together with the tofu until fully infused with flavor.
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  Large Shrimp

  Shrimp is a dish primarily made with fresh shrimp, typically prepared by removing the shells and intestinal tract, then pan-frying, stir-frying, or steaming. Seasonings such as scallions, ginger, garlic, cooking wine, and soy sauce can be added according to taste to maintain the tender texture of the shrimp meat.
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  Wide Rice Noodles

  Wide rice noodles, a broad ribbon-shaped vermicelli made from sweet potato starch. Typically, the wide rice noodles are soaked in warm water to soften them before being stir-fried or added to soups with meats and vegetables. They have a smooth, tender texture that absorbs broth well, enhancing the overall flavor.
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  Sister Niu's Handmade Mini Steamed Buns

  Sister Niu's Handmade Mini Steamed Buns are a traditional Chinese pastry. The main ingredients are wheat flour, yeast, water, and a small amount of cooking oil. During preparation, the fermented dough is rolled into a thin sheet, brushed with a thin layer of oil, sprinkled with a little salt and chopped scallions, then rolled up, cut into sections, and pressed in the middle with chopsticks to create a pattern before being twisted into a flower roll shape. They are cooked by steaming, resulting in a white, soft texture with a light scallion aroma and salty taste, and a small, delicate appearance.
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  Special Beef Shank and Brain Pot

  A hearty dish featuring beef shanks, brain, and other offal slow-cooked in a rich broth with vegetables and spices.
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  Tendon-Stuffed Meat

  Internet-famous stomach-stuffed meat is a dish primarily made with pig's stomach. After cleaning and preparing the pig's stomach, it is filled with seasoned pork filling, secured with bamboo skewers, and then simmered in a pot until tender. Served sliced and arranged on a plate, it offers a rich and diverse texture.
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  Goat Spine Hot Pot

  The lamb spine hot pot features lamb spines as the main ingredient, slow-cooked with various spices and vegetables, resulting in a rich broth and tender meat.
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  Spinach

  Spinach is a dish primarily made with fresh spinach as the main ingredient. The preparation typically involves washing the spinach, then quickly stir-frying it in hot oil, adding适量 salt and seasonings, and cooking until the spinach becomes tender and vibrant in color.
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  Value Beef Steak and Tripe Hot Pot

  This dish is presented in a small hot pot format. The main ingredients include thinly sliced beef steak and cleaned, pre-cooked beef tripe. During preparation, the steak slices and tripe pieces are stewed together in a specially prepared broth, typically made from beef bones, spices, and basic seasonings. The stewing process allows the ingredients to fully absorb the broth, resulting in tender steak and soft, chewy tripe. The dish is usually cooked with a small amount of vegetables, such as daikon radish or napa cabbage, to balance the texture.
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  Cilantro

  Cilantro, also known as coriander, is a common herb used for seasoning. Its fresh green leaves have a distinctive aroma and are primarily composed of stems and leaves. Cilantro can be used in cold dishes, stir-fries, or as a garnish for soups, adding a refreshing flavor to the dish.

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