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Zen Three Li · Turn Turn Hot Pot (Changling Tianjie Store)

Hot pot · ⭐ 4.7

B2 Floor, West Zone, Longhu Changying Commercial Street, Chaoyang North Road, B2-09

Dishes

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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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  Bama High-Calcium Lamb

  Bama High-Calcium Lamb uses fresh lamb as the main ingredient, simmered with calcium-rich bone broth or high-calcium ingredients. After blanching, the lamb is slowly stewed with ginger slices and green onions, resulting in tender meat and rich nutrition.
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  Torn Black Tripe

  Spicy shredded black tripe is a dish made from fresh black tripe, cleaned and torn by hand or knife, then briefly blanched in boiling water to retain its crisp texture. It's typically stir-fried or mixed with chili, Sichuan pepper, garlic slices, and green onion segments.
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  Songshu Mushroom Hot Pot

  Matsutake mushroom soup pot made with fresh matsutake and various mushrooms like shiitake and king oyster, simmered slowly in water or broth. Clear broth with rich mushroom aroma, preserving the natural flavors.
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  Maling Luncheon Meat

  Merin Lunch Meat is a processed meat product primarily made from pork. The pork is minced into a paste, mixed with starch, salt, and other seasonings, then molded and steamed at high temperature. The finished product has a reddish color and a delicate texture.
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  Thai Lemongrass Tom Yum Soup

  Thai lemongrass tom yum soup is a flavorful broth made with lemongrass, lime leaves, chili, onion, garlic, and ginger, enriched with shrimp, mushrooms, and coconut milk. The spices are first sautéed, then simmered with broth and coconut milk, followed by adding seafood and vegetables until cooked through.
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  Rich Tomato Pot

  Rich tomato broth made with fresh tomatoes, onions, garlic, and carrots, simmered slowly in broth or water until thick and bright red. Serve with meat, tofu, or mushrooms for dipping.
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  Spicy Sichuan Oil Hot Pot

  Spicy Sichuan hot pot made with beef tallow, chili peppers, and Sichuan peppercorns, base sauce cooked with doubanjiang, ginger, and garlic, then boiled with broth or water, served with beef, tripe, beef intestine, and vegetables for dipping.
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  Lipu Taro

  Lipu taro is a dish primarily made with Lipu taro. Typically, the taro is peeled, cut into chunks or slices, and cooked by steaming, boiling, stir-frying, or stewing. It can be served as a standalone dish or combined with other ingredients such as pork ribs, chicken, or shrimp to enhance flavor and texture.
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  Shrimp Paste Cubes

  Shrimp paste cubes are made from fresh shrimp, minced and mixed with egg white and starch to form a smooth paste, then shaped into small cubes and boiled until cooked. The dish is white or slightly pink, tender and chewy.
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  Spicy Beef with Chopsticks

  Spicy beef with chopsticks is made from beef shank, paired with green and red peppers. Thinly sliced beef is marinated, then stir-fried with chili and Sichuan pepper, served using chopsticks for a tender, rich flavor.

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