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Ban You Mao Dou Hot Pot (Fukui Wanda Store)

Hot pot · ⭐ 4.8

5th Floor, Wanda Plaza

Dishes

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  Oolong Ice Dessert

  Oolong ice jelly is a dessert made by infusing oolong tea into ice jelly. The process involves brewing oolong tea to a rich concentration, mixing it with ice jelly powder until evenly blended, then chilling until it solidifies. Finally, it can be topped with diced fruits, syrup, or milk tea to enhance the texture and flavor layers.
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  Inner Mongolia Lamb from the Grassland

  Inner Mongolia grassland lamb is a dish made primarily from fresh grassland lamb meat. The lamb is carefully selected for its tender texture, free from膻 (muttony odor) and腥 (fishy smell). During cooking, the meat is marinated with specially crafted grassland spices before being grilled, preserving the original flavor of the lamb while delivering a tender and juicy taste.
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  Banu Zhaomian

  Banu Zhai Mian is a noodle dish made primarily from high-quality flour, carefully mixed and rested before being hand-pulled by chefs into strands. The noodles are chewy and smooth, paired with a specially prepared broth or sauce to create a unique flavor.
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  Banu Hand-Rolled Noodles

  Banu's hand-pulled noodles are a cold dish made from flour. The dough is rolled thin, steamed, cooled, and sliced. Served with garlic paste, chili oil, vinegar, soy sauce, sesame paste, and garnished with cucumber and carrot strips.
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  New Zealand Tripe

  New Zealand tripe, made from premium imported New Zealand tripe, carefully processed and cooked with specially formulated hot pot base or seasonings. The tripe is thinly and evenly sliced, quickly cooking when blanched in the pot, offering a fresh, tender, and juicy texture—making it an excellent choice for hot pot meals.
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  Beef Tallow Spicy

  牛油辣 is a dish primarily made with fresh beef tallow and spicy seasonings. The preparation involves melting the beef tallow, adding various spices and chili peppers, and carefully simmering to create a rich, spicy seasoning. Finally, this sauce is quickly stir-fried with ingredients until fully infused with flavor.
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  Rose Ice Tofu Pudding

  Rose Ice Tofu Pudding is a dessert made primarily from soft tofu, flavored with rose syrup and rock sugar water. The preparation is simple: mash the soft tofu, mix in the rose syrup and rock sugar water until well combined, then refrigerate until it sets into a tofu pudding consistency.
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  Classic Tripe

  Classic tripe is made from fresh beef tripe, carefully processed and marinated with spicy seasonings. It is quickly stir-fried to preserve its tender texture and deliver a unique flavor.
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  Shrimp paste

  Shrimp paste is a dish primarily made from fresh shrimp. The preparation method mainly involves removing the shells from the shrimp, mashing them into shrimp paste, and then mixing in an appropriate amount of starch, egg white, and other seasonings until well combined. Through specific techniques, it forms a smooth and tender shrimp paste. During cooking, shrimp paste is commonly used as an ingredient in hot pot, soups, or stir-fries, offering a delicious taste and rich nutrition.
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  Wild Mushroom Soup

  Wild mushroom soup is a dish primarily made with various wild mushrooms as the main ingredients. The preparation method involves boiling cleaned wild mushrooms with an appropriate amount of water, then simmering over low heat until the freshness and aroma of the mushrooms are fully infused into the broth.
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  Fresh Dragon Bamboo Shoots

  Dragon Bamboo Fresh Shoots is a dish made primarily from fresh bamboo shoots. The preparation involves slicing the bamboo shoots and quickly stir-frying them with seasonings to preserve their tender texture. The dish has a bright color and a crisp, refreshing taste.

Reviews

• brave_kangaroo
  The tripe slices were literally the size of my palm — I threw them in for like 15 seconds and they came out so crispy and tender, and oh my god they just soak up the broth, super addictive. The mushroom soup was obviously freshly simmered, sweet and super clear, one sip and I felt instantly warmed up. Service was really on point too — our server kept swapping out the bone plates without us asking and adjusted the heat for us, plus they gave us aprons which was clutch. The space is big and bright, and the ventilation is actually legit, I walked out not smelling like hotpot at all (huge win). The sauce station had tons of options, and the watermelon was crazy sweet — perfect little refresher between bites.