Close

Mountain Slowly Hot Pot (Fuzhou Dongbai Branch)

Hot pot · ⭐ 4.5

Dongbai Center

Dishes

• 

  Nine-Second Beef

  Nine-second beef is a quick-cooking dish primarily made with beef. Tender beef slices are typically marinated with seasonings and briefly blanched in boiling water for about 9 seconds until cooked, then quickly removed. The finished dish has a tender and smooth texture and is usually enjoyed with accompaniments such as scallions, ginger, garlic, or sauces.
• 

  Mountain Tea Candy Apples

  A creative dessert blending traditional candied hawthorn with mountain tea flower, featuring tart hawthorn coated in caramelized sugar for a sweet and crisp treat.
• 

  Ice Bean Jelly Sparkling Dessert

  Ice Bean Curd Sparkling Ice Dessert, featuring tender bean curd as the main ingredient, complemented by refreshing ice jelly and delicate bubbles. The preparation involves gently stirring the bean curd, mixing it with specially prepared ice jelly, and finally adding sparkling water to create a cool and refreshing taste.
• 

  Creamy Beef Brisket

  Creamy beef brisket made from beef brisket, marinated and then pan-seared or braised. Due to its chewy texture, it requires slow cooking to tenderize, with milk or cream added during cooking for enhanced aroma and smoothness.
• 

  Wasabi Beef

  Wasabi beef is a dish primarily made with fresh beef and wasabi. The preparation involves slicing the beef thinly, marinating it with wasabi sauce, and then quickly stir-frying it at high heat to retain the tenderness of the beef and the unique flavor of wasabi.
• 

  Elderflower Mint Maojian

  A refreshing blend of elderflower, fresh mint, and premium Maojian tea, prepared by cold or hot steeping for a light floral and tea aroma.
• 

  Litsea Cubeba Beef

  A dish featuring beef stir-fried with litsea cubeba, a fragrant spice native to southern China, resulting in a spicy and aromatic flavor.
• 

  Hot Pot Three Crisps

  Hot pot three crisp is a dish featuring pig stomach, duck intestine, and beef tripe, quickly blanched or boiled in hot pot for a satisfyingly crunchy texture.
• 

  Herbal Original Soup

  Herbal broth made with fresh herbs like goji berries, codonopsis, astragalus, and angelica, simmered with chicken or pork bones. Ingredients are cleaned, added to a pot, and slowly cooked for hours to infuse the herbal essence into a clear or slightly cloudy soup.
• 

  Mixed Mushroom Platter F6

  A selection of fresh mushrooms like shiitake, oyster, and enoki, lightly stir-fried or steamed to preserve their natural flavor and tender texture.
• 

  Shrimp and Beef Slurry

  Shrimp and beef dish made with fresh shrimp and beef. Shrimp is minced and mixed with seasonings to form shrimp paste, while beef is sliced or minced and seasoned. The two are combined and steamed or stir-fried for a tender, delicate texture.
• 

  Lifting-leg Beef

  Qiao Jiao Beef is a traditional dish made primarily with beef, simmered with various spices and herbs. In the preparation process, beef is cut into pieces and cooked together with spices and herbs in a pot, adding an appropriate amount of water and slowly stewing until the beef becomes tender and the broth becomes rich.
• 

  Wild Tamarind Dish

  A dish made from wild tamarind, often cooked with pork or chicken, offering a tangy and refreshing flavor.

Reviews