Close

Niu Jie Ma Bei Ran Xiao (Tao Ran Ting Branch)

Hot pot · ⭐ 4.5

Southwest corner of Taoranting Bridge, Majiapu East Road (2nd floor, Jintai Lüzhou Hotel)

Dishes

• 

  First-Class Fried Flatbread

  One品烧饼 is a traditional Chinese pastry made primarily from flour, with oil and sugar added to form the dough. The filling commonly uses sweet ingredients such as red bean paste or black sesame, or savory options like meat floss or scallions. After baking, the crust turns golden and crispy, while the filling remains smooth and delicious. The shape is neat and the layers are distinct.
• 

  Fresh Soybean Curd Skin

  Natural fresh tofu skin is made primarily from high-quality soybeans, processed through soaking, grinding, boiling, and skin formation. It has a light yellow color, a soft texture, and is rich in plant protein and various nutrients.
• 

  Fresh Hand-Cut Lamb

  Hand-cut fresh mutton, made from freshly selected lamb and meticulously sliced by hand. The mutton slices are as thin as cicada wings, cooking instantly in the pot while preserving the meat's tenderness and nutritional value. With a simple hot pot method, you can savor the authentic flavor of the mutton.
• 

  Tripe

  Tripe, primarily made from the rumen of cattle, is finely processed to achieve a tender texture. It is typically sliced and served with spicy hot pot or cold dressing, offering a crisp and refreshing taste—making it a popular choice in hot pot dishes.
• 

  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.
• 

  Celery with Tofu Skin (Bean Gold)

  Celery and tofu skin stir-fry: Soak tofu skin, blanch it, then cut celery into segments. Stir-fry garlic in hot oil, add celery until just cooked, then add tofu skin. Season with salt and soy sauce, stir well and serve.
• 

  Vegetable Platter Deluxe

  A large vegetable platter featuring fresh vegetables like carrots, cucumbers, tomatoes, lettuce, and bell peppers, neatly sliced or diced, some blanched or lightly marinated to retain their natural color and crisp texture.
• 

  High-Calcium Lamb

  High-calcium lamb is a dish primarily made with fresh lamb, distinguished by its rich calcium content. The lamb is carefully selected and prepared, then marinated with appropriate seasonings before being cooked through roasting or boiling. This dish retains the tender texture of the lamb while enhancing its nutritional value with calcium.
• 

  Fresh Lamb Top Blade

  Fresh lamb top blade is selected from the tender meat above the sheep's shoulder, featuring fine texture and evenly distributed fat. It is typically blanched and then stewed or steamed to preserve the original flavor of the lamb, enhanced with scallions, ginger, and other seasonings to remove fishy odor and add aroma.
• 

  Sesame Sauce Condiment

  Sesame sauce condiment is primarily made by mixing sesame paste, minced garlic, chopped cilantro, soy sauce, vinegar, and a small amount of sugar. It is used as a dipping sauce for hot pot or cold dishes, offering a rich taste and unique flavor.

Reviews