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Hu·Cha Guan Huo Guo (Hesheng Hui Non-Material Culture Heritage Banan Yin Zhen Store)

Hot pot · ⭐ 4.8

No. 15, Building C, Waiqi Mansion, Xidawang Road, 2nd Floor, Room 2018, Changying Hui

Dishes

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  Crispy Tofu with Sauce

  Baojiang tofu is a specialty dish primarily made from tofu. The tofu undergoes special processing to achieve a crispy outer layer while maintaining a tender and smooth interior with rich sauce. During preparation, the tofu is first marinated, then fried until golden and crunchy, and finally served with a specially crafted sauce for flavor.
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  Secret Recipe Pot火锅 with Small Tea Can

  A hot pot dish featuring small罐 tea as its base, with fresh meat, vegetables, tofu, and special seasonings. Boil the small罐 tea, add hot pot seasoning, then cook various ingredients to blend tea aroma with flavors.
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  Tender Beef

  Tender beef is a dish made primarily with fresh beef, carefully marinated and then quickly stir-fried or lightly seared. The beef is tender and smooth in texture, paired with适量 vegetables and seasonings to bring out the authentic, rich meat flavor.
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  Handcrafted Grapefruit Oolong Tea

  Hand-pounded grapefruit oolong tea is based on oolong tea, blended with fresh grapefruit flesh or juice. The tea and grapefruit are thoroughly mixed by hand for a unique flavor. A touch of syrup or honey is added for sweetness, served cold for a refreshing taste.
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  Hand-Pressed Longjing Black Tiger Shrimp Balls

  Hand-pressed Longjing black tiger shrimp balls are made with fresh black tiger shrimp and Longjing tea. The shrimp balls are hand-made, with a tender texture and tea fragrance.
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  Osmanthus Oolong Tri-Layer Tripe

  Osmanthus Oolong Layered Tripe, featuring premium pork tripe finely sliced into thin layers, marinated in a specially crafted oolong tea sauce. During cooking, fresh osmanthus flowers are sprinkled on top, adding a delicate floral aroma. The dish boasts a bright color, tender tripe slices, and a unique blend of tea and floral fragrance.
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  Green Tea Custard Egg Yolk Mahjong

  Green tea lotus seed yolk dumplings are a creative Chinese pastry, made with green tea powder as the base and filled with a flowing yolk filling, shaped like mahjong tiles. The preparation involves mixing green tea powder with glutinous rice flour to form the outer skin, which is then wrapped around a flowing yolk filling made from salted egg yolks and butter. After steaming, it releases a unique green tea aroma combined with the savory richness of the egg yolk.
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  Tea-Infused Red Hot Pot

  Tea-stir-fried red hot pot features fresh beef, mutton, vegetables, and soy products. The base is stir-fried with tea and spices, then boiled with broth before ingredients are涮ed in the pot. Emphasis is on the harmony of tea aroma and ingredients, highlighting rich, fresh flavors.
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  Tea Stir-Fried Beef Tallow Red Pot

  Tea stir-fried beef tallow red pot is a Chinese dish mainly made with beef tallow, tea leaves, and red broth seasoning. It is cooked by high-heat stir-frying.
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  Cold Pot Fresh Duck Blood

  Teahouse Cold Pot Fresh Duck Blood is a unique dish made from fresh duck blood as the main ingredient, combined with carefully selected spices and seasonings, then meticulously cooked. The duck blood has a tender and smooth texture, and the cold pot cooking method preserves the original flavor, making it refreshing and delicious.
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  Teahouse Original Beef

  Teahouse Original Beef uses premium beef shank, carefully stewed to achieve tender and juicy meat that retains the authentic flavor of beef. With simple seasonings, it delivers the purest beef aroma—perfect companion for tea tasting.
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  Teahouse Dried Vegetable Trio

  Teahouse Dried Vegetable Trio is a dish made of three types of dried vegetables, usually including pickled mustard tuber, radish pickles, and snow-in-summer. It is mainly made by pickling and sun-drying, with a salty and fragrant taste and a chewy texture.
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  Teahouse Dried Vegetable Combo

  Teahouse dried vegetable medley features dried beans and wood ear mushrooms, soaked and blanched or stir-fried separately before combining. Lightly seasoned with葱姜蒜 for natural flavor.
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  Tea-Scented Tripe Rolls with Three Crisps

  Tea-scented tripe rolls with duck intestine and yellow throat, blanched and rolled in special tea sauce, then steamed on bamboo skewers. Crisp texture with rich tea aroma.
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  High-Calcium Lamb Slices

  High-calcium lamb slices are made from fresh lamb, marinated and rolled. Rich in calcium, they're seasoned with salt, ginger, and scallions, then quickly blanched or涮 for a tender texture.

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