Close

Baodu Wang (Fátóu Branch)

Hot pot · ⭐ 4.4

No. 272, Huagong Road, Fatou Subdistrict; Unit 6, 1st Floor and Unit 5, 2nd Floor, Building 2

Dishes

• 

  Seasoning Mix

  Xiaoliao is a flavorful condiment made by finely mixing various spices and seasonings, primarily including minced garlic, minced ginger, chopped chili, and Sichuan pepper powder. It is prepared through simple stir-frying or marinating to enhance the depth and taste of dishes.
• 

  Hand-Cut Lamb Eye Fillet

  Hand-cut lamb eye fillet is a premium cut from the lamb's tenderloin, sliced fresh and quickly grilled to preserve its delicate texture and rich flavor.
• 

  Blanched Beef Tripe

  Water-blown beef tripe is a dish made with beef tripe, quickly blanched and then briefly boiled to maintain its crisp texture. It's typically seasoned with scallions, ginger, garlic, chili, and optionally a touch of soy sauce, vinegar, or Sichuan pepper oil.
• 

  Sautéed Lamb with Water-Blanched Vegetables

  Shuibao Yang Sandan is a dish featuring lamb as the main ingredient. Fresh lamb slices are quickly blanched in boiling water until cooked, then mixed with seasonings. Proper heat control ensures tender and juicy lamb.
• 

  Stir-fried Bok Choy with Vermicelli

  Stir-fried cabbage with vermicelli is a dish made primarily from cabbage and vermicelli. Cut cabbage into segments, soak the vermicelli, then quickly stir-fry both together with seasonings until the cabbage softens and the vermicelli absorbs the sauce.
• 

  Bao Du Wang's Homemade Sesame Paste

  Bao Du Wang's homemade sesame sauce is a dish made with beef or lamb tripe, blanched and sliced, then served with a specially prepared sesame sauce. The sauce is made from sesame paste, peanut butter, garlic, soy sauce, vinegar, and chili oil, offering a rich and unique flavor.
• 

  Fresh Beef Tripe

  Fresh beef tripe is a dish made primarily from fresh tripe, cleaned and ready to be served cold with dressing or blanched and seasoned. Common seasonings include scallions, ginger, garlic, chili, soy sauce, vinegar, and sesame oil.
• 

  Beijing-style Water-Blanched Tripe (Small)

  Old Beijing water-blown tripe (small) is a Beijing-style snack made primarily from beef or lamb tripe. Fresh tripe slices are quickly blanched in boiling water, then dipped in sauce. The cooking process requires precise timing to ensure the tripe remains crisp and tender.
• 

  Old Beijing Flatbread

  Old Beijing flatbread is a traditional Beijing snack made primarily from flour, with added oil and sugar, crafted through steps such as kneading, rolling, stuffing, and baking. Its outer crust is golden and crispy, while the inside has distinct layers and richly flavored fillings—ideal as a breakfast accompaniment or afternoon tea treat.
• 

  Tripe

  Offal dish made from pig stomach and intestines, cleaned, blanched, sliced or diced, then stir-fried or stewed with葱姜蒜 and chili.
• 

  Beef Rib

  Beef brisket is made from high-quality beef, finely sliced to show a marbled texture of fat and lean meat. It is commonly used in hot pot, barbecue, or stir-frying, offering a tender and juicy taste, making it an excellent choice among meat dishes.
• 

  Chili Oil

  Chili oil is primarily made from chili powder and edible oil. The method involves slowly pouring hot oil over the chili powder while continuously stirring to fully infuse the spicy aroma of the chilies into the oil, then filtering to obtain the chili oil.
• 

  High-Calcium Lamb

  High-calcium lamb is a dish primarily made with fresh lamb, distinguished by its rich calcium content. The lamb is carefully selected and prepared, then marinated with appropriate seasonings before being cooked through roasting or boiling. This dish retains the tender texture of the lamb while enhancing its nutritional value with calcium.

Reviews