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Beijing Old Gate Frame Spicy Tripe Hot Pot (Ningbo WaiTai Branch)

Hot pot · ⭐ 4.2

No. 75 Renmin 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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  Xiaoshawo Radish

  Xiaoshawo radish is a specialty from Shandong, made from locally grown white radishes through pickling. Crisp in texture with a mild salty flavor, it is a typical northern Chinese pickle, commonly served as a side dish.
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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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  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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  Blanched Beef Tripe

  Water-blown beef tripe is a dish made with beef tripe, quickly blanched and then briefly boiled to maintain its crisp texture. It's typically seasoned with scallions, ginger, garlic, chili, and optionally a touch of soy sauce, vinegar, or Sichuan pepper oil.
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  Freshly Pressed Chili Oil

  Freshly pressed chili oil is made by mixing crushed fresh chilies with vegetable oil and heating it. Main ingredients are dried chilies and edible oil, often enhanced with spices like Sichuan pepper and star anise for flavor.
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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.
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  Grassland Grade A Lamb Belly Roll

  Grassland Grade A Lamb Belly Roll features premium lamb belly meat, hand-rolled and steamed for a tender, aromatic dish with a distinct grassland flavor.
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  Grassland Beef Tripe

  Grassland beef tripe is a dish made primarily from beef tripe, which is cleaned, boiled or blanched in water, then mixed with seasonings like scallions, ginger, garlic, and chili. Some recipes add cilantro, vinegar, and soy sauce for enhanced flavor.
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  Grassland Beef Tripe

  Selected beef tripe is cleaned, blanched, sliced, and stir-fried quickly with scallions, ginger, garlic, cooking wine, and soy sauce. Tender and crisp in texture with rich aroma and natural flavor.
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  Snowflake Wagyu Beef

  Snowflake beef is made from high-quality beef, carefully sliced to maintain a tender and juicy texture. When cooked with a specially prepared sauce and simply pan-seared, it offers a delicate texture and rich flavor.

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