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Wanban Deng Lao Zao Hot Pot (Song Zhuang Branch)

Hot pot · ⭐ 4.2

150 meters west of Xiaopu Village Committee, Xiaopu South Street

Dishes

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  Fresh Duck Intestines

  Nine-foot fresh duck intestine is a dish primarily made with fresh duck intestines. After cleaning, the duck intestines are typically blanched briefly in boiling water to maintain their crisp and tender texture. It can be mixed with seasonings such as minced garlic, chili, and cilantro, or used for quick boiling in hot pot, or stir-fried with调味料 like doubanjiang (fermented broad bean paste) and Sichuan peppercorns.
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  Homestyle Crispy Pork Strips

  Homestyle crispy pork strips made by slicing pork tenderloin, coating with starch and egg, then frying until golden and crunchy. A bit of scallion-ginger water and seasonings are added during marinating for enhanced flavor.
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  Cumin Spicy Beef

  Cumin spicy beef is a Chinese dish made with beef as the main ingredient. Beef is sliced or shredded, marinated with wine and soy sauce, then stir-fried with cumin, chili, and Sichuan pepper. Garlic, ginger, and onion are added for aroma.
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  Fresh Beef Tripe from the Slaughterhouse

  Fresh beef tripe from the slaughterhouse, made from fresh cow tripe that has been carefully processed to maintain its tender texture. Stir-fried with a specially prepared chili sauce and spices, allowing the tripe to fully absorb the aromatic flavors of the seasonings and presenting an enticing color.
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  Fresh Duck Blood from the Slaughterhouse

  Fresh duck blood from the slaughterhouse is a dish primarily made with fresh duck blood. Typically, the duck blood is cut into pieces and quickly blanched in boiling water to solidify it, then simmered with seasonings such as green onions, ginger, garlic, and broth. Finally, vegetables like bok choy or cilantro can be added for garnish according to taste. The preparation emphasizes maintaining the tender and smooth texture of the duck blood.
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  Sichuan Tender Beef

  Bashu tender beef is a dish made primarily from tender beef, seasoned with chili peppers, Sichuan peppercorns, and other spices. In the preparation process, the beef is sliced thinly, marinated with seasonings to absorb flavor, then quickly stir-fried at high heat to maintain its tender texture.
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  Premium Duck Tongue

  Premium duck tongues are a dish made primarily from duck tongues, blanched and deodorized, then marinated with seasonings and cooked by stir-frying or stewing. The finished dish is bright in color, tender, and elastic.
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  Wulong Tiao Fen

  Wulong sweet potato noodles are made from sweet potato starch. The starch is soaked in water, cooked, then mixed with seasonings and toppings like bean sprouts, carrots, greens, minced meat or cured pork. Common seasonings include chili oil, Sichuan pepper, soy sauce, vinegar, and garlic.
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  Brown Sugar Glutinous Rice Cake

  Red sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
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  Homemade Crystal Shrimp Balls

  Homemade crystal shrimp balls made from fresh shrimp, deveined and minced, mixed with starch, egg white, and seasonings to form transparent shrimp paste. Shaped into small balls and boiled until they float, resulting in a chewy texture and glossy appearance.

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