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Niu De Hao Winter Melon Soup Hot Pot (Tangtou Branch)

Hot pot · ⭐ 4.5

East Gate of Xinlei Tangtou School

Dishes

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  Five-Flower Spread

  A Chinese dish made with pork belly, seasoned and cooked by pan-frying or braising, resulting in a rich, savory flavor.
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  Farmhouse Large Green-Headed Duck

  A large green-headed duck raised on farms is marinated and slowly stewed using traditional braising methods until tender. The broth becomes rich and flavorful. Main ingredients include green-headed duck, salt, soy sauce, star anise, cinnamon bark, and other spices.
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  Big Knife Tripe

  Big Knife Tripe is a dish made primarily from fresh beef tripe. The tripe is carefully processed and cut into large pieces, then marinated with a specially prepared chili sauce and spices. During cooking, it is stir-fried quickly over high heat to maintain its tender texture and achieve an appealing color.
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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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  Dry-Fried Beef Rice Noodles

  Dry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
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  Handmade Beef Dumplings

  Handmade beef dumplings made with fresh beef, seasoned with scallions and ginger, wrapped in flour dough and cooked by boiling or pan-frying.
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  Signature Rice Noodle Bowl

  A signature dish featuring rice noodles tossed in a savory sauce with peanuts, pickled beans, and herbs for a bold, tangy flavor.
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  Yangshan Chicken

  Authentic Yangshan chicken made with premium free-range chicken and traditional spices, slow-cooked to perfection for tender meat and rich broth.
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  Beef brisket

  Beef shank is made from the leg muscle of beef, blanched and then stewed or braised with seasonings. Main ingredients include beef shank and辅料 like ginger, scallions, and star anise, using soy sauce and cooking wine for flavor.
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  牛排骨汤

  牛排骨汤以牛排骨为主要食材，搭配姜片、葱段等辅料，通过清水炖煮的方式制作而成。牛排骨经过焯水去腥后，与调料一同放入锅中慢火熬制，使汤汁浓郁，肉质软烂。
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  Beef Ball Noodle Soup

  A traditional Chinese dish featuring beef balls simmered in a savory broth with vegetables, known for its tender texture and rich flavor.
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  Beef Pancake

  Beef pancakes are made from beef mince, flour, eggs, and seasonings like scallions and ginger. The batter is poured into a flat pan and cooked until golden brown on both sides.
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  Beef Bone Hot Pot Base

  The beef bone broth is made by simmering beef bones for a long time to extract marrow and gelatin, creating a rich soup base. Ginger slices and green onions are typically added to remove fishy smell and enhance aroma, while some versions include star anise and cassia bark for deeper flavor. The finished broth is milky white and thick, ideal for dipping various ingredients or eating directly.
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  Spicy Sesame Oil Noodles

  A refreshing dish of slippery rice noodles tossed in a fragrant sesame oil dressing, topped with cucumber and peanuts.
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  Rice Soup Beef Hot Pot

  A Cantonese-style hot pot where rice soup serves as the base, with fresh beef slices cooked in it for a rich, savory flavor.
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  Rice Water Hot Pot Base

  Rice broth base made by cooking rice in water until grains are soft and the liquid thickened. Seasoned with scallions and ginger to enhance aroma, it serves as a foundation for hot pot or stew dishes, pairing well with meats, seafood, and vegetables.
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  Flower Display Pork

  A Chinese dish made with pork and vegetables, slow-cooked to a tender, savory flavor.
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  Yangshan Chicken

  Yangshan chicken is a nourishing dish made by gently stewing free-range chicken with mushrooms and goji berries, resulting in tender meat and rich broth.

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