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Banu Moutou Hot Pot (Xianlin Jinying Branch)

Hot pot · ⭐ 4.8

3rd Floor, Zone B, Phase II, Jinying Hubin Tiandi, No. 1 Xuehai Road

Dishes

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  Ulanqab Potato

  Wulanchabu potato is a dish primarily made with potatoes, sliced or diced and cooked by stir-frying or stewing. It typically includes seasonings like green onions, ginger, and garlic, and may be combined with meat or vegetables.
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  Inner Mongolia Lamb from the Grassland

  Inner Mongolian grassland lamb is made from lambs raised on the Inner Mongolian grasslands. After cleaning and cutting, it's stewed or grilled with basic seasonings like ginger slices and green onions to preserve its natural flavor.
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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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  Bamboo Shoot Meatballs

  Xiu Wanzi Mushroom is a dish made by filling fresh mushrooms with pork or vegetarian filling, then steaming or boiling the shaped balls. Main ingredients include fresh mushrooms, meat or plant-based filling, egg, and starch.
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  Enoki Mushroom

  Enoki mushroom is a dish primarily made with fresh enoki mushrooms. The preparation is simple, typically involving cleaning the enoki mushrooms and mixing them with seasonings such as minced garlic, light soy sauce, and sesame oil. The dish retains the original freshness of the enoki mushrooms and offers a refreshing taste.
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  Fennel Oil Stick

  Fennel oil sticks are a traditional Chinese pastry made by mixing fresh fennel, finely chopped, with flour and water to form a batter. The mixture is then shaped into strips using a specific mold or technique and deep-fried until golden and crispy. They have an appealing appearance and a fragrant, crunchy texture.
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  Spicy Hot Pot

  Spicy hot pot is made with chili and various spices, featuring beef, lamb, tripe, duck gizzard, and vegetables, cooked in a broth with Sichuan peppercorns, doubanjiang, ginger, and garlic.
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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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  Snowflake Beef

  Snowflake beef is made from high-quality beef, named for its red and white marbled texture resembling snowflakes. To prepare it, the beef is sliced thinly, then marinated with a special seasoning before being quickly stir-fried until cooked. The dish showcases the tenderness of the beef perfectly blended with the seasonings.
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  Fresh Duck Blood

  Fresh duck blood is a dish primarily made with fresh duck blood as the main ingredient. The duck blood is carefully processed to maintain its tender texture and is typically cooked simply with seasonings such as chili, scallions, ginger, and garlic to highlight the natural freshness of the duck blood.
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  Black Tofu Pudding

  Black tofu pudding is made from black beans, soaked, ground, filtered, boiled, and set with coagulants like gypsum or brine. It has a deep brown color, smooth texture, and delicate taste, suitable for direct consumption or with seasonings.

Reviews

• Finley_Dane
  I used to dread leaving hotpot smelling like a hotpot, but the ventilation here is seriously effective. After the meal, I could barely smell anything on my clothes when I stepped outside.
• Kai_Reed
  The tripe here really is good—dip it in the pot seven or eight times and it's ready, with an especially satisfying crunch.
• Jordan_Vale
  The marbled snow beef is genuinely excellent—the marbling is absolutely gorgeous, and it gets incredibly tender with just a quick dip in the broth. The shrimp paste () is the real deal too; you can actually taste whole pieces of shrimp in it.
• Drew_Carter
  Locals eat mushrooms for the freshness. Their wild mountain mushroom soup really delivers—mushroom flavor is rich and aromatic, and having a bowl right when it arrives feels so comforting on the stomach.
• Sage_Linden
  The server reminded us how long to cook each dish for, which is a nice touch.
• Reese_Monroe
  I made a special trip to Nanjing last time just to check out this restaurant, and it definitely lived up to its reputation. The top recommendation is the classic tripe—it's torn fresh by hand, and the texture is genuinely fresh, tender, crisp, and refreshing. For the broth, I'd recommend the wild mountain mushroom soup; have a bowl before you start cooking anything, it's incredibly flavorful and feels pretty nourishing. The beef quality is solid—the marbled snow beef has beautifully visible grain and a firm, hearty texture. The fresh duck blood and the fennel mini youtiao () are also must-orders; the youtiao is crisp on the outside yet soft and tender, and it's amazing dipped in sauce. The service is warm and attentive, the environment is clean, and although the per-person spend isn't low, the ingredients are fresh and the experience feels complete—great for friend get-togethers or family dinners. It's on the 3rd floor of Block B, Jinying Hubin Tiandi (), and it's open 24 hours, so no worries about late-night hotpot cravings.
  
• Ellis_Fox
  The signature item is tripe, and the specialty is also tripe. I ordered both the hand-cut strips and the whole block pieces—quality was good on both, though honestly I didn't notice a huge difference when eating them. The large slices of tripe come highly recommended: they're big, fresh, tender and crisp, and popping one in your mouth is incredibly satisfying.
• Charlie_Bay
  The tripe is crisp, tender, and springy, with a fresh crunch that really comes through the moment you bite in. The tomato broth is rich but not greasy, and dipping the sparassis crispa () into it was an absolute standout—truly stunning texture. The wild mountain mushroom soup is savory and mellow; I always grab a bowl before starting to cook anything, it warms the stomach and lifts the flavor. Service is thoughtful, with prompt refills of broth and plate changes, making the whole experience very comfortable. Ingredients are fresh, portions are reasonable, and it's a great spot for a casual get-together with friends.
  
• Skyler_Wren
  The snow beef is really good — the marbling looks especially beautiful, and after a quick dip it's incredibly tender. The shrimp paste is the real deal too; you can clearly taste whole pieces of shrimp.
• Jordan_Vale
  As locals, we eat mushrooms for that fresh taste. This place's wild mushroom soup really delivers — strong mushroom aroma, and sipping a bowl as soon as it arrives feels great in the stomach.