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Macang Old Hot Pot (Yongle Road Store)

Hot pot · ⭐ 4.8

No. 6 Yongle Road, near Room 101

Dishes

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  Nine-foot Fresh Goose Intestine

  A Sichuan dish made with fresh goose intestines, quickly stir-fried for a crisp and tender texture, seasoned with garlic, chili, and aromatic spices.
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  Five-Spice Braised Beef

  A Chinese dish made by slow-cooking beef with five-spice powder and aromatic herbs until tender, resulting in rich flavor and soft texture.
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  Cold Pot Duck Blood

  Cold pot duck blood is a dish made primarily with duck blood, sliced and stir-fried in a cold pan with scallions, ginger, garlic, and doubanjiang to absorb the flavors while maintaining its tender texture without high heat.
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  Kung Fu Pork Slices

  Mapo腰片 is a dish featuring pork kidneys as the main ingredient, accompanied by green and red peppers. The kidney slices are marinated with cooking wine and ginger to remove odor, then quickly stir-fried with vegetables and seasonings. Proper heat control ensures tender, smooth texture.
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  Shredded Yellow Tripe

  Thousand-threaded yellow throat is a dish made from pig or beef yellow throat, sliced into fine threads after cleaning, then stir-fried with scallions, ginger, and garlic. It's blanched to remove odor, then cooked with seasonings for a crisp texture and rich aroma.
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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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  Fresh Beef Tripe

  Slaughter fresh tripe is a dish made primarily from fresh beef tripe, quickly blanched or boiled to maintain its crisp tenderness. It's typically seasoned with chili, Sichuan pepper, garlic slices, and green onions, and optionally enhanced with doubanjiang or beef tallow base.
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  Dried Gongcai

  Dry贡菜 is a traditional dish primarily made with贡菜. To prepare it, first wash and dry the贡菜, then cut it into bite-sized pieces. Next, use a unique drying process to remove excess moisture from the贡菜 while preserving its crisp and tender texture. Finally, it can be mixed with seasonings for direct consumption or used as a side dish in cooking, delivering a distinctive taste and flavor.
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  Hand-Cut Wagyu Sirloin

  Hand-cut wagyu beef is made from high-quality beef taken from the back of the cow, sliced by hand. The beef has clear muscle fibers and a tender texture, typically cooked using hot pot or barbecue methods to preserve its original flavor.
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  Yangmei Ice Tangyuan

  Yangmei ice glutinous rice balls are made from glutinous rice flour, filled with red bean or sesame paste. After cooking and cooling, they're soaked in ice water and served with fresh Yangmei or Yangmei juice for a refreshing, soft, and pleasantly sweet-sour taste.
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  Tender Chicken Feet

  A dish of chicken feet slow-cooked until tender and flavorful, often seasoned with spicy Sichuan spices.

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