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Yi Wei Fei Niu Rou Xiao Huo Guo (Liancheng New World Store)

Hot pot · ⭐ 4.4

Level 1, Liancheng Xintiandi Phase I, Fu Hua Road

Dishes

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  Chongqing-style Spicy Beef Broth

  Spicy Sichuan beef broth made with beef tallow, spices, and chili. Features beef, tripe, and beef tendon as main ingredients, paired with bean sprouts, potato slices, and rice noodles. Heat the base first, then simmer the ingredients until fully cooked.
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  Brazilian Beef Plate

  Brazilian beef plate made from the tender and flavorful beef cut, marinated and grilled to perfection.
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  New Trend Sichuan Pepper Pot

  A spicy and aromatic dish featuring fresh frog, chicken, and seasonal vegetables simmered in a special Sichuan pepper oil base.
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  Australian Angus Ribeye Steak

  Premium Australian Angus ribeye steak, marinated and grilled to perfection, offering tender, juicy meat with rich flavor.
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  Panda Mousse

  Panda mousse is a dessert made primarily from cream cheese, whipped cream, and chocolate. By whipping cream cheese with whipped cream and adding cocoa powder for color, a black mousse layer is formed, while white cream cheese creates the white part to mimic a panda's black-and-white fur. The finished product is typically frozen in a mold, then unmolded and decorated with powdered sugar or chocolate shards to resemble a panda.
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  Butter Tomato Hot Pot

  The牛油番茄鸳鸯锅 features a dual broth system with beef tallow and tomato bases separated in the same pot. The beef tallow broth is made by simmering beef tallow, broad bean paste, chili peppers, Sichuan peppercorns, and other ingredients, while the tomato broth is prepared by stewing fresh tomatoes, onions, garlic, and more. Ingredients include sliced beef, tripe, beef intestine, vegetables, and others—choose according to your preference for boiling.
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  Beef Broth Spicy Hot Pot (Double Pot)

  Sour beef broth yangzheng pot made with牛油 and spices, paired with clear or spicy soup base. Main ingredients: beef,牛油, pickled cabbage, doubanjiang, Sichuan peppercorns, chili.
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  Pastoral Poet Tomato Pot

  A hearty stew made with fresh tomatoes and seasonal vegetables, simmered slowly for a rich, tangy flavor.
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  American Wagyu Beef

  American Wagyu beef features premium imported beef with fine texture and even fat marbling like snowflakes. Served in thin slices, quickly blanched or seared to maintain tenderness.
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  Grassland Lamb Delight

  Grassland Lamb is a dish featuring lamb as the main ingredient, typically using fresh leg or shoulder meat, sliced and stir-fried with onions and green peppers, then seasoned and cooked to create a tender texture and rich broth.
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  Guizhou Village BA Sour Soup Pot

  A traditional Guizhou sour soup pot featuring fermented broth, pork, tofu, and vegetables—rich in local flavor and tangy aroma.
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  Spicy Chili and Sichuan Pepper Stir-Fry

  A spicy stir-fry featuring fresh chilies and Sichuan peppercorns, cooked in clear oil to highlight bold, numbing heat.
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  Argentine Ribeye Steak

  Argentine ribeye comes from the shoulder near the neck, with tender meat and even fat distribution. Typically marinated and grilled or charcoal-broiled to preserve its natural flavor.
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  Argentine Wagyu Beef

  Argentine ribeye steak made with premium marbled beef, paired with onions and green peppers, cooked by grilling or pan-searing. The beef has fine texture and even fat distribution, offering a tender bite, while the vegetables add aroma and depth.

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