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Chen Nan Hu Sour Pork Hot Pot (Chanba Ecological Zone Branch)

Hot pot · ⭐ 4.7

No. 1–3, West Zone, Baoliu Liangju, Dongcheng Avenue

Dishes

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  Inner Mongolia Beef Snowflake

  Inner Mongolia beef snowflake features tender, marbled beef from Inner Mongolia, cooked by grilling or stewing to preserve its natural flavor.
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  Inner Mongolia Lamb Bone Dish

  A dish featuring tender lamb leg bones from Inner Mongolia, slow-cooked until the marrow is soft and flavorful, rich in calcium.
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  Layered Tripe

  Qian Ceng Du is a traditional dish primarily made from pork stomach. During preparation, the pork stomach is carefully processed and sliced into thin pieces, then cooked using a unique technique that creates a layered appearance. It is seasoned with appropriate spices and finally prepared to perfection.
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  Half Cloud

  Banbianyun is a delicacy primarily made with fish meat, carefully prepared with egg white, ham, coriander, and other ingredients. Fish slices are marinated with seasonings and then steamed together with egg white and ham, resulting in a dish with distinct colors and a shape resembling clouds.
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  Ancient Method Spicy Copper Coin Pancake

  A traditional Chinese snack made with thin dough pancakes filled with stir-fried chili, scallions, garlic, and ginger, then pan-fried until golden and crispy.
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  Tendon Meat

  Anglo is a dish made primarily from long strips of beef taken from the back of the cow, sliced thinly using precise knife skills, and then cooked with specially prepared seasonings. Its meat is tender and flavorful, making it a popular choice for hot pot or barbecue.
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  大片黑毛肚

  大片黑毛肚是一道以牛的百叶部位为主料的菜肴，将黑毛肚清洗干净后切片，通过焯水或煮制的方式处理，使其保持脆嫩口感，常用于火锅或凉拌食用。
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  Hand-Cut Fresh Beef

  Hand-cut fresh beef is a dish made from premium beef that is carefully sliced by hand. The beef slices are evenly thin, with clear muscle fibers, preserving the meat's tenderness and texture. Typically paired with specially crafted seasonings or simple cooking methods, it allows you to savor the authentic flavor of the beef.
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  Tender Beef Stir-Fry

  Slippery beef is a dish made primarily with beef, usually using tenderloin or shank sliced and marinated with starch, egg white, and seasonings, then quickly stir-fried or blanched to achieve a tender texture. It's often enhanced with scallions, ginger, garlic, and green or red peppers.
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  Fried Meat Floss

  Fried meat floss is made primarily from pork, sliced, marinated, coated with batter, and deep-fried. It has a crispy exterior and tender interior with rich textural layers.
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  Beijing Street Grilled Lamb Skewers

  Niu Jie electric grilled lamb skewers use fresh lamb cut into small pieces, threaded onto bamboo sticks, marinated, and grilled in an electric oven. Spices like cumin and chili powder are added for a crispy exterior and tender interior with rich aroma.
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  Secret-Recipe Sour Cabbage Pot

  A flavorful pot dish made with sour cabbage, pork belly, tofu, and noodles, simmered in a secret sauce for rich, tangy taste.
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  Lamb Brain Meat

  Lamb brain is a dish primarily made with lamb as the main ingredient. It uses the lamb's neck area, which is first marinated to absorb flavor, then grilled over charcoal until the skin turns golden and crispy while the meat remains tender and juicy.
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  Mutton Tail Fat

  Sheep tail fat is extracted from the sheep's tail, cleaned, and cut into pieces or slices for direct cooking or flavor enhancement. Common methods include steaming, braising, or adding to soups to enrich taste and aroma.
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  Grassland Lamb

  Grassland lamb features tender mutton from Inner Mongolia, marinated and grilled over charcoal for a smoky, savory flavor.
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  Sour Cabbage Yinyang

  A fusion dish featuring sour cabbage and two distinct broth flavors, typically including meat, tofu, and vegetables, served in a split pot for layered taste.
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  Diamond Beef

  A dish featuring premium beef slices marinated in a secret sauce and grilled to perfection, offering tender and flavorful meat with a rich umami taste.
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  Fresh Beef Tripe

  Fresh beef tripe is a dish made primarily with fresh beef tripe, seasoned with适量 of葱姜蒜 (scallions, ginger, and garlic). To prepare, first clean the beef tripe thoroughly and cut it into bite-sized pieces. Then quickly stir-fry the tripe with seasonings and ingredients to preserve its tender texture. Finally, stir-fry quickly until well combined, and serve.
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  Duck Blood

  Duck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.
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  Spicy Hot Pot

  Spicy hot pot is a hot pot dish made by simmering a variety of spices and chili peppers. Main ingredients include various meat slices, seafood, vegetables, and tofu, which are cooked in a spicy and numbing broth and enjoyed for its unique flavor.

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