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Old Gate Frame Spicy Tripe Hot Pot (Gumei Road Branch)

Hot pot · ⭐ 4.1

No. 961 Gumei Road

Dishes

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  Traditional Broth Base

  Traditional broth made with beef tallow, doubanjiang, chili, Sichuan peppercorns, ginger, garlic, and scallions, stir-fried and simmered with stock. Commonly used as a base for hot pot dishes.
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  Hand-Cut Pig Kidney Stir-Fry

  A dish made with fresh pig kidney sliced by hand and stir-fried quickly with aromatics like ginger, garlic, and chili for a tender, flavorful bite.
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  Hand-Cut Lamb Top Blade

  Hand-cut lamb neck is a dish made from premium lamb. The lamb neck portion is carefully hand-carved to maintain tender meat texture. It is typically cooked with simple seasonings to highlight the natural aroma and flavor of the lamb.
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  Hand-Cut Lamb Leg

  Hand-cut lamb leg is a dish made primarily from fresh lamb leg meat, carefully hand-cut to preserve the original flavor and juiciness of the meat. It can be cooked by roasting or stewing, resulting in tender, juicy lamb that is rich in nutrition.
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  Hand-Cut Lamb Shank Core

  Hand-cut lamb shank core uses premium meat from the leg, sliced by hand and gently stewed or boiled to preserve its rich flavor and tender texture.
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  Hand-Cut Lamb with Cucumber Strips

  A dish featuring hand-cut lamb slices stir-fried with cucumber strips, offering tender meat and crisp vegetables in a savory blend.
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  Hand-Cut Fresh Lamb Top Blade

  Hand-cut fresh lamb shoulder, made from fresh lamb shoulder meat, finely sliced by hand to maintain tenderness. After marinating with simple seasonings, it can be grilled or simmered to bring out the original delicious aroma of lamb.
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  Fresh Hand-Cut Lamb Leg

  Hand-cut fresh lamb hind leg uses fresh lamb hind leg meat, hand-sliced into thin pieces to preserve the original flavor of the meat. It is typically prepared by boiling, hot-pot cooking, or quick stir-frying to highlight the tender and fresh taste of the lamb.
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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 Tripe Tip

  Beef tripe tip is part of the cow's stomach, mainly composed of the cardia. It is usually cleaned, blanched, marinated with seasonings, and quickly stir-fried or boiled, with a crisp and tender texture.
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  Grandfather's Sesame Sauce

  A traditional Chinese condiment made from sesame paste, garlic, soy sauce, vinegar, sugar, and chili oil, known for its rich and savory flavor. Commonly used in cold dishes, noodles, or as a dipping sauce.
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  Sweet Pickled Garlic

  Sugarcane garlic is a traditional Chinese side dish made primarily from fresh garlic. The preparation involves soaking and drying the garlic cloves, then marinating them with sugar, vinegar, and other seasonings until the cloves become transparent and take on an amber color. Sugarcane garlic has a crisp texture and a sweet yet slightly sour taste.
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  Lamb Skewers

  Lamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.
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  Sesame Flatbread

  Sesame flatbread is a traditional Chinese pastry made primarily from flour and leavened with yeast to form the dough. It is sprinkled with black sesame seeds on the surface and baked until the aroma of sesame fills the air. The crust is golden and crispy, while the inside is soft and flaky, making it suitable to be paired with various fillings or enjoyed alone—it's an excellent choice for breakfast or afternoon tea.

Reviews

• infinite_bear
  This spot honestly surprised me in the best way. The meat quality is fantastic — both the hotpot lamb and the tripe were super fresh and cooked just right, and the beef honeycomb stomach was so crispy and snappy I couldn't stop eating it. The freshly griddled beef pies and fried mantou slices with sesame sauce were an unreal combo, seriously perfect together. Only thing is the location isn't super convenient, it's a bit of a walk from the subway so coming at night kinda feels like a special trip. Also the group deal is a good value but some cuts like the lamb leg look pretty skimpy after cooking, I'd say just order the signature meats a la carte. Overall the flavors are really authentic, it's the kind of old neighborhood place that's totally worth a special trip just for that one perfect bite of meat.