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Wudang Xianniu Chuan Guo (World Trade Center Tianjie Branch)

Hot pot · ⭐ 4.7

Basement Level B1, North Zone, World Trade Centre Place, No. 9 Guanghua Road

Dishes

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  Three Flower Toe

  Three-flower toe is primarily made from beef foreleg tendon meat, finely sliced to preserve its unique pattern. It is typically cooked using high-heat stir-frying or grilling to maintain its tenderness and texture.
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  9-Second Crisp Duck Intestines

  Nine-second crispy duck intestine is a dish featuring duck intestine as the main ingredient. After cleaning, it's quickly blanched in boiling water for about 9 seconds to retain its crisp texture. Typically served with garlic, chili, and cilantro, or stir-fried with hot oil for enhanced flavor.
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  Pork Shoulder Tendon

  Pork knuckle dish made from the front leg tendon, simmered or braised with scallions, ginger, soy sauce, and sugar for a chewy, elastic texture.
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  Ice Jelly

  Ice jelly is a traditional dessert made from ice jelly seeds, processed into transparent gel-like blocks. To prepare it, the blocks are cut into细条 or small pieces and mixed with ingredients such as brown sugar syrup, sesame seeds, crushed peanuts, and fruit pieces. It has a smooth, refreshing texture that cools and refreshes the body.
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  Spoon Nuts

  Tenderloin, taken from the inner layer of the beef shoulder tender, shaped like a key, hence its name. To prepare, slice the tenderloin thinly, marinate with simple seasonings, then quickly blanch in hot pot until it changes color. The meat is fresh and tender, melting in your mouth—ideal for hot pot dishes.
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  Hand-Beaten Fresh Chili Tender Beef

  Hand-pounded fresh chili tender beef is a dish made primarily with fresh beef, supplemented with fresh chilies and various spices, and meticulously prepared by hand. After being pounded, the beef becomes more tender and is paired with the refreshing aroma and spiciness of fresh chilies, creating a unique flavor.
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  Fresh Wagyu Tenderloin

  Fresh sirloin is a tender cut from the cow, typically using tenderloin or flank steak. Sliced thin, it's ideal for hot pot or stir-frying. Cook quickly in broth or seasonings to keep it juicy and tender.
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  Fresh Beef Tenderloin

  Fresh beef is a dish made primarily with high-quality beef slices. The beef slices are carefully selected to ensure tender and juicy meat. During preparation, the beef slices are quickly blanched until they change color, then served with a specially crafted sauce for a rich flavor and aromatic beef taste.
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  Deep-Sea Shrimp Dumplings

  Deep-sea shrimp paste made from fresh deep-sea shrimp, deveined and minced, mixed with starch, egg white, and seasonings for a tender texture. Cooked by steaming or boiling to preserve its delicate flavor.
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  Spicy Clear Soup Yangzhou Pot

  A spicy and clear soup double-boiled hot pot: one side is a clear broth made from chicken bones, pork bones, and vegetables; the other side is a spicy red oil base with chili, Sichuan pepper, and fermented bean paste. Ingredients include beef, lamb, tripe, vegetables, and tofu, chosen according to personal preference.
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  Crispy Tripe with Donyang Sauce

  Dun Nang Crisp Tripe is a dish featuring beef tripe as the main ingredient, quickly blanched or stir-fried to maintain its crunchy texture. Typically seasoned with garlic, chili, and Sichuan peppercorns to highlight its spicy, numbing, and fragrant flavors.
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  Spicy Beef with Du Niang Sauce

  Donyang spicy beef is a dish made with beef as the main ingredient, seasoned with chili peppers, Sichuan peppercorns, and other spices. Thinly sliced beef is marinated and then stir-fried with chili, garlic, and ginger for a tender texture and rich spiciness.
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  Beef Bone Soup Base

  A rich beef bone soup base made by simmering beef bones for hours, ideal for hot pot dishes.
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  Crispy Fried Pork Minced Meat

  Freshly fried small pork fritters are made primarily from pork, which is cut and marinated, then coated with batter or breadcrumbs before being deep-fried until golden and crispy.
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  Premium Fresh Snowflake Beef

  Premium fresh snowflake beef is marinated and quickly stir-fried to retain tenderness and flavor, served with fresh vegetables for a balanced dish.
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  Crimson Fresh Duck Blood

  Crimson fresh duck blood is a colorful and tender dish. The main ingredient is fresh duck blood, carefully processed and cooked with specially prepared seasonings. The preparation emphasizes precise control of heat to maintain the freshness and tenderness of the duck blood.
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  Vegetable Platter

  A vegetable platter is a colorful dish made from a variety of fresh vegetables such as carrots, cucumbers, and tomatoes, carefully sliced and prepared to preserve their natural flavor and nutrients. With simple seasoning and elegant presentation, it offers a visually appealing and healthy culinary experience.
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  Peach Osmanthus Ice Jelly

  Honey peach osmanthus ice jelly is a cold dessert made with ice jelly, fresh honey peaches, and dried osmanthus flowers. The ice jelly is made from cooling boiled凉粉草 or石花菜, then mixed with diced honey peaches and a few osmanthus flowers for a refreshing, smooth texture with fruity and floral notes.
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  Freshly Made Beef Meatballs

  Freshly made beef balls are crafted from fresh beef, finely chopped and mixed into a meat paste, then shaped by hand or machine into small balls. They can be cooked in clear soup to preserve their original flavor.
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  Fresh Beef Tongue

  Fresh beef tongue is a dish made primarily from fresh beef tongue, typically blanched and deodorized, then sliced or cubed and cooked by stewing, pan-frying, or braising.

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